Description
Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce. Indulge in creamy comfort with tangy sun-dried tomatoes and fresh spinach. Crowd-pleasing pasta!
Ingredients
Scale
- 12 oz (340g) spaghetti
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- ½ cup (80g) sun-dried tomatoes in oil, drained and chopped
- 5 oz (140g) fresh spinach, roughly chopped
- 1 cup (240ml) heavy cream
- ½ cup (50g) grated Parmesan cheese, plus extra for serving
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Cook the Pasta Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking. About 2 minutes before the pasta is done, reserve 1 cup of the starchy pasta water. Drain the spaghetti, but don’t rinse it – those surface starches will help the sauce adhere better.
- Step 2: Prepare the Base Flavors While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Add the minced garlic and sauté for 30-45 seconds until fragrant but not browned. Immediately add the chopped sun-dried tomatoes and cook for another minute, allowing their flavors to infuse the oil.
- Step 3: Create the Cream Sauce Pour the heavy cream into the skillet, stirring to combine with the garlic and tomatoes. Add the dried basil, oregano, and red pepper flakes if using. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and let it cook for 3-5 minutes, allowing the sauce to reduce slightly and the flavors to meld together. Season with salt and black pepper to taste.
- Step 4: Incorporate the Spinach Add the chopped spinach to the sauce in batches, stirring until each addition wilts before adding more. The spinach will quickly reduce in volume as it cooks down in the warm cream sauce. This process should take just 1-2 minutes total.
- Step 5: Finish the Dish Add the drained spaghetti directly to the skillet with the sauce. Using tongs, gently toss the pasta to coat it evenly with the creamy sauce. Sprinkle in the grated Parmesan cheese and continue tossing until the cheese melts into the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency. Let everything simmer together for 1-2 minutes, allowing the pasta to absorb some of the sauce flavors.
- Step 6: Serve Transfer your Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce to warm serving plates or a large pasta bowl. Garnish with additional Parmesan cheese, a sprinkle of black pepper, and if desired, a few extra pieces of sun-dried tomato for visual appeal. Serve immediately while hot and creamy.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 450 calories
- Sugar: 6 grams
- Sodium: 650 milligrams
- Fat: 25 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 4 grams
- Protein: 12 grams
- Cholesterol: 60 milligrams