Ingredients
Scale
- 8 oz spaghetti
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook spaghetti according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream, stirring to combine. Simmer for 3-4 minutes until slightly thickened.
- Add cooked pasta and spinach, tossing until spinach wilts.
- Stir in Parmesan cheese, season with salt and pepper, and serve hot garnished with additional cheese and basil if desired.
Notes
- You can substitute fresh basil for basil leaves.
- For a vegan version, replace heavy cream with coconut cream and Parmesan with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 70 mg