Ingredients
Scale
- 400g spaghetti
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sun-dried tomatoes, sauté for 2 minutes.
- Pour in heavy cream, bring to a gentle simmer. Stir in Parmesan cheese until melted.
- Add cooked spaghetti to the sauce, tossing to coat evenly. Season with salt and pepper.
- Garnish with chopped basil and serve immediately.
Notes
- You can substitute heavy cream with Greek yogurt for a lighter version.
- Add crushed red pepper flakes for some heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg