This Italian-inspired creamy sun-dried tomato and spinach pasta brings together the richness of cream, the sweetness of sun-dried tomatoes, and the freshness of baby spinach. Add some bonus points for being quick-and-easy and on the table in less than 30 minutes.
Preparation Details
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4
Ingredients
- 8 ounces spaghetti or other pasta
- 1 tablespoon olive oil
- 1/2 cup matchstick-cut oil packed sun-dried tomatoes, drained
- 3 cloves garlic, minced, or to taste
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups roughly chopped fresh baby spinach
- salt and freshly ground black pepper, to taste
- crushed red pepper flake s and slivered basil leaves
Steps
- Bring a large pot of salted water to a rolling boil. Add spaghetti and cook, stirring occasionally, until al dente, about 9 to 10 minutes, or to your preferred doneness. Drain, reserving 1/2 cup pasta water.
- Meanwhile, heat oil in a large skillet over medium heat. Add sun-dried tomatoes and cook until softened, about 1 to 2 minutes. Stir in garlic, and saute until fragrant, about 1 minute.
- Stir in heavy cream, and bring to a low simmer. Add Parmesan, stirring constantly until the sauce thickens, about 2 minutes.
- Add cooked spaghetti to skillet, toss until well coated. If too thick, add a small amount of reserved pasta water to achieve your desired consistency. Stir in spinach, cook until just starting to wilt, and season with salt and pepper.
- Garnish with a sprinkle of crushed red pepper flakes and basil, and serve immediately.
