Ingredients
Scale
- 300g spaghetti
- 2 cups fresh spinach leaves
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the spaghetti in salted boiling water until al dente, then drain.
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream and bring to a simmer, then season with salt and pepper.
- Stir in spinach and cook until wilted, about 2 minutes.
- Combine the cooked pasta with the sauce and toss to coat evenly.
- Serve hot, topped with grated Parmesan cheese.
Notes
- For a milder flavor, soak sun-dried tomatoes in warm water before chopping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 75mg