Ingredients
Scale
- 12 oz spaghetti
- 1/2 cup sun-dried tomatoes in oil, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 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 minced garlic and sauté until fragrant.
- Add chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream and bring to a simmer, stirring frequently.
- Mix in grated Parmesan cheese until melted and sauce thickens.
- Combine cooked spaghetti with the sauce, tossing to coat evenly.
- Garnish with chopped basil, salt, and pepper. Serve immediately.
Notes
- Adjust the amount of sun-dried tomatoes for more intense flavor.
- Use fresh basil for a brighter aroma.
- Substitute heavy cream with half-and-half for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 580 Kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 80mg