Description
A creamy spaghetti dish featuring sun-dried tomatoes, fresh spinach, and aromatic basil for a delightful twist on a classic.
Ingredients
Scale
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 1 cup sun-dried tomatoes, packed in oil, drained and chopped
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup half-and-half or heavy cream
- Salt and black pepper to taste
- 4 cups fresh baby spinach
- 1 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- Additional Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until “al dente.” Reserve 1 cup of pasta water and drain the rest.
- In a large skillet, heat olive oil over medium heat. Add the sun-dried tomatoes and stir for 2 minutes.
- Add minced garlic and red pepper flakes; sauté for 30 seconds until aromatic.
- Reduce heat to low, pour in half-and-half or heavy cream, and simmer for 3-4 minutes until thickened. Season with salt and black pepper.
- Add fresh baby spinach and stir until wilted, about 2-3 minutes.
- Stir in grated Parmesan cheese until melted. Adjust sauce consistency with reserved pasta water if necessary.
- Toss cooked spaghetti into the skillet to coat evenly with the sauce.
- Remove from heat, stir in fresh chopped basil, and serve immediately garnished with extra Parmesan if desired.
Notes
Pick quality ingredients for the best flavors. Adjust seasoning to taste and serve immediately for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 490
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 70mg