Ingredients
Scale
- 200g spaghetti
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook spaghetti in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant.
- Add sun-dried tomatoes and cook for 2-3 minutes.
- Pour in heavy cream, stirring to combine, and simmer for 2 minutes.
- Stir in spinach until wilted, then add cooked pasta and toss to coat.
- Season with salt and pepper, and serve topped with grated Parmesan cheese.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free version.
- Use fresh sun-dried tomatoes for a more vibrant flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Sauté, simmer, toss
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg