Ingredients
Scale
- 12 ounces spaghetti
- 1/4 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add chopped sun-dried tomatoes and cook for another 2 minutes.
- Pour in heavy cream, stir well, and simmer for 3-4 minutes until slightly thickened.
- Add cooked spaghetti and fresh spinach to the skillet. Toss gently until spinach wilts and everything is coated evenly.
- Season with salt and pepper to taste. Garnish with fresh basil before serving.
Notes
- Use high-quality sun-dried tomatoes for the best flavor.
- Adjust cream for a richer or lighter sauce as desired.
- Serve with grated Parmesan cheese for extra richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg