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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

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A quick and flavorful pasta dish featuring spaghetti tossed in a creamy sun-dried tomato sauce with garlic, Parmesan, and fresh spinach. Comforting yet light, it’s vegetarian-friendly and perfect for busy weeknights.

Ingredients

  • 12 oz spaghetti
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (in oil), chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 cups baby spinach
  • Salt and black pepper, to taste
  • 1/4 tsp crushed red pepper flakes (optional)

Instructions

  1. Cook the spaghetti according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
  2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
  3. Stir in the chopped sun-dried tomatoes and cook for 2 minutes.
  4. Pour in the heavy cream and bring to a gentle simmer.
  5. Stir in the Parmesan cheese and let the sauce thicken slightly, about 3–5 minutes.
  6. Add the spinach and cook until wilted.
  7. Toss in the cooked spaghetti, adding a splash of reserved pasta water if needed to loosen the sauce.
  8. Season with salt, black pepper, and red pepper flakes to taste.
  9. Serve hot, garnished with extra Parmesan if desired.

Notes

  • Substitute fettuccine, penne, or gluten-free pasta if desired.
  • For added protein, stir in grilled chicken, shrimp, or tofu.
  • Swap in kale or arugula instead of spinach for a twist.
  • Use coconut cream for a dairy-free version.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.

Nutrition

Find it online: https://yumfamilyrecipes.com/spaghetti-spinach-with-sun-dried-tomato-cream-sauce/