Spaghetti Spinach Sun-Dried Tomato (Print Version)
# Ingredients:
→ Pasta
01 -
340 g dried spaghetti
→ Sauce
02 -
2 tablespoons olive oil
03 -
4 cloves garlic, minced
04 -
80 g sun-dried tomatoes, chopped
05 -
60 g Parmesan cheese, finely grated
06 -
240 ml heavy cream
07 -
2 cups (60 g) fresh spinach
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Crushed red pepper flakes, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Drain thoroughly and set aside.
02 -
In a large skillet over medium heat, warm the olive oil. Add minced garlic and sauté until fragrant, taking care not to brown.
03 -
Stir in the chopped sun-dried tomatoes and fresh spinach. Cook for 2–3 minutes, stirring, until the spinach is wilted.
04 -
Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and gradually stir in the grated Parmesan cheese until smooth and melted.
05 -
Add the cooked spaghetti to the skillet. Toss thoroughly to coat the pasta in the sun-dried tomato cream sauce.
06 -
Season with salt, black pepper, and optional crushed red pepper flakes. Serve immediately, garnished with additional Parmesan if desired.
# Notes:
01 -
Reserve a small amount of pasta cooking water to adjust sauce consistency if necessary.