Ingredients
Scale
- 8 oz spaghetti
- 1/4 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook spaghetti in salted boiling water until al dente, then drain.
- Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant.
- Add chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream, stirring to combine, and simmer until slightly thickened.
- Add fresh spinach and cook until wilted.
- Toss cooked spaghetti into the sauce, mixing well.
- Serve hot, topped with grated Parmesan, salt, and pepper.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free version.
- For extra protein, add cooked chicken or shrimp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 480 kcal Kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 70 mg