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Creamy Sun-Dried Tomato & Spinach Spaghetti Delight

This creamy and flavorful spaghetti dish combines sun-dried tomatoes and fresh spinach. It's quick to prepare, making it perfect for busy weeknights and family gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz spaghetti You can opt for whole wheat or gluten-free.
  • 1 cup fresh spinach Add more if desired.
  • 1/2 cup sun-dried tomatoes, chopped Jarred in oil is a good option.
  • 2 cloves garlic, minced Adds flavor to the dish.
  • 1 cup heavy cream Can substitute with coconut milk for a lighter option.
  • 1/2 cup grated Parmesan cheese Plus more for garnish.
  • 2 tbsp olive oil For sautéing.
  • Salt and pepper To taste.

Method
 

Cooking the Pasta
  1. Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook spaghetti according to package instructions until al dente. Drain and save a cup of pasta water.
Sautéing Ingredients
  1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  2. Stir in chopped sun-dried tomatoes and cook for another minute.
Creating the Sauce
  1. Lower the heat and pour in the heavy cream, letting it warm for a minute. Whisk together until combined, adding saved pasta water for a smoother sauce.
  2. Stir in parmesan cheese, letting it melt into the sauce. Season with salt and pepper.
Finishing the Dish
  1. Add in spinach and drained spaghetti. Gently toss until well-coated in the creamy sauce.
  2. Plate and serve with extra cheese and a twist of black pepper.

Notes

For vegan options, use coconut cream and nutritional yeast. Store leftovers in an airtight container in the fridge for up to 3 days. Can also add other vegetables such as broccoli or bell peppers.