Description
This decadent and comforting pasta dish features long noodles coated in a rich, velvety cream sauce. Tossed with vibrant wilted spinach and sweet, tangy pieces of sun-dried tomato, it delivers a restaurant-quality meal right to your dinner table.
Ingredients
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Pasta: 8 oz spaghetti or your favorite long pasta
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Spinach: 2 cups fresh spinach leaves
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Sun-Dried Tomatoes: 1/3 cup, sliced or chopped
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Cream Sauce: 1 cup heavy cream (or half-and-half)
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Cheese: 1/2 cup grated Parmesan cheese
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Aromatics: 2 cloves garlic (minced)
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Seasoning: Salt, black pepper, and a pinch of Italian seasoning
Instructions
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Cook the Pasta: Boil the pasta in a large pot of salted water until al dente. Drain and set aside, reserving a splash of pasta water.
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Make the Sauce: In a skillet over medium heat, sauté the minced garlic until fragrant. Pour in the heavy cream and let it simmer gently until it begins to thicken.
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Add Mix-ins: Stir in the grated Parmesan cheese until melted and smooth, followed by the sun-dried tomatoes and fresh spinach. Cook for 1–2 minutes until the spinach is wilted.
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Combine: Add the cooked pasta directly into the skillet with the creamy sauce, tossing well to coat every strand (add a splash of reserved pasta water if the sauce needs loosening).
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Season and Serve: Season with salt, black pepper, and extra parmesan if desired, then serve warm.
