Spaghetti Spinach Sun-Dried Tomato Cream (Print-Friendly Version)
Pasta tossed with spinach, sun-dried tomatoes, and a rich, creamy Parmesan sauce, finished with fresh basil.
# Ingredients:
→ Main Components
01 -
225 grams dried spaghetti
02 -
2 tablespoons olive oil
03 -
2 cloves garlic, minced
04 -
120 grams sun-dried tomatoes, chopped
05 -
60 grams fresh spinach, roughly chopped
06 -
240 millilitres heavy cream
07 -
50 grams grated Parmesan cheese
08 -
Salt, to taste
09 -
Ground black pepper, to taste
10 -
Fresh basil leaves, for garnish (optional)
# Steps:
01 -
Bring a large pot of salted water to a rapid boil. Add spaghetti and cook until al dente according to package instructions. Reserve 120 millilitres pasta water, then drain.
02 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, stirring frequently, until fragrant.
03 -
Add chopped sun-dried tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally.
04 -
Introduce fresh chopped spinach to the skillet. Cook for 2-3 minutes until wilted.
05 -
Pour in the heavy cream, stirring to combine. Allow to simmer for 3-4 minutes until the sauce slightly thickens.
06 -
Incorporate grated Parmesan cheese, stirring until it is melted and sauce is smooth. Season with salt and black pepper to taste.
07 -
Add drained spaghetti to the skillet. Toss thoroughly to coat with the sauce. Adjust consistency by adding reserved pasta water as needed.
08 -
Divide the pasta amongst serving bowls. Garnish with fresh basil leaves if desired, and serve immediately.
# Notes & Tips:
01 -
For increased protein content, add cooked chicken or sautéed shrimp. Adjust sauce thickness with reserved pasta water if necessary.