Spaghetti Spinach Tomato Cream (Printable Version)
Creamy spaghetti mingled with spinach and rich sun-dried tomato parmesan sauce for a satisfying meal.
# Everything You’ll Need:
→ Pasta
01 -
12 ounces spaghetti
02 -
2 tablespoons olive oil
03 -
3 cloves garlic, minced
04 -
1/2 cup sun-dried tomatoes, chopped
05 -
1 1/4 cups heavy cream
06 -
1/2 cup parmesan cheese, grated
07 -
4 cups fresh spinach
08 -
Salt, to taste
09 -
Black pepper, to taste
# Steps to Cook:
01 -
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Drain using a colander and set aside.
02 -
Heat olive oil in a skillet over medium heat. Sauté minced garlic and chopped sun-dried tomatoes until fragrant and softened, about 2-3 minutes.
03 -
Pour in heavy cream and add grated parmesan cheese. Stir continuously until the cheese melts and the sauce is smooth and slightly thickened.
04 -
Add fresh spinach to the sauce and cook until wilted, approximately 2 minutes.
05 -
Toss the cooked spaghetti with the sun-dried tomato cream sauce and spinach. Season with salt and black pepper to taste. Add reserved pasta water if needed to adjust sauce consistency.
# Extra Suggestions:
01 -
Use reserved pasta water to adjust sauce thickness, enhancing creaminess and helping the sauce cling to the pasta.