Spaghetti Spinach Tomato Cream
A creamy spaghetti dish featuring tender spinach and a rich sun-dried tomato parmesan cream sauce, perfect for a satisfying Italian vegetarian dinner.
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 wooden spoon
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes chopped
- 1 1/4 cups heavy cream
- 1/2 cup parmesan cheese grated
- 4 cups fresh spinach
- Salt to taste
- Black pepper to taste
Instructions
- Cook spaghetti in salted boiling water until al dente.
- Heat olive oil in a skillet and sauté minced garlic and chopped sun-dried tomatoes until fragrant.
- Add heavy cream and grated parmesan cheese, stirring continuously until the sauce becomes smooth.
- Wilt the fresh spinach in the sauce.
- Toss the cooked spaghetti with the sun-dried tomato cream sauce and spinach.
Notes
- Add reserved pasta water to adjust sauce consistency as desired.
- Use freshly grated parmesan for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.