Description
A creamy and flavorful spaghetti dish featuring fresh spinach and sun-dried tomatoes in a rich Parmesan cream sauce. Perfect for a quick and satisfying vegetarian dinner that combines vibrant Italian-inspired flavors.
Ingredients
Scale
Pasta
- 8 ounces spaghetti
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable or chicken broth
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
Vegetables
- 4 cups fresh spinach
Seasoning and Garnish
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook pasta: Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Sauté aromatics: In a large skillet over medium heat, heat olive oil. Add garlic, sun-dried tomatoes, and red pepper flakes. Cook for 1–2 minutes, stirring, until fragrant.
- Make the sauce: Add broth and bring to a simmer. Stir in heavy cream and Parmesan cheese, and cook for 3–4 minutes, stirring often, until the sauce thickens slightly.
- Add spinach: Add spinach and cook until wilted, about 2 minutes. Season with salt and black pepper to taste.
- Combine pasta and sauce: Add cooked spaghetti to the sauce and toss to combine. If needed, add a splash of reserved pasta water to loosen the sauce.
- Serve: Serve hot, garnished with fresh basil or parsley and extra Parmesan if desired.
Notes
- For extra protein, add grilled chicken, shrimp, or white beans.
- Use sun-dried tomatoes packed in oil for the best flavor and texture.
- This recipe also works well with fettuccine or penne instead of spaghetti.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg
