Ingredients
Scale
- 200g 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
- Fresh basil for garnish
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 sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream and stir to combine. Simmer for 3 minutes until slightly thickened.
- Add cooked spaghetti and fresh spinach to the skillet. Toss until spinach wilts and pasta is coated with sauce.
- Stir in Parmesan cheese, season with salt and pepper, and serve hot, garnished with basil.
Notes
- You can substitute heavy cream with evaporated milk for a lower-fat option.
- For added protein, include grilled chicken or shrimp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 430 Kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 65mg