Description
A quick and creamy spaghetti dish featuring fresh spinach and sun-dried tomatoes in a luscious heavy cream sauce. Perfect for a satisfying weeknight meal, this recipe combines vibrant flavors with a smooth texture, ready in just 25 minutes.
Ingredients
Scale
Pasta
- 200g spaghetti
Vegetables
- 100g fresh spinach
- 50g sun-dried tomatoes
- 2 cloves garlic, minced
Sauce
- 200ml heavy cream
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Cook Spaghetti: Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- Heat Olive Oil: In a pan, heat the olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté Garlic: Add the minced garlic to the pan and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook Sun-Dried Tomatoes: Add the sun-dried tomatoes to the pan and cook for 2 minutes to release their flavor into the oil and garlic.
- Wilt Spinach: Stir in the fresh spinach and cook until wilted, which should take about 2-3 minutes.
- Add Cream and Seasoning: Pour in the heavy cream, then season with salt and pepper to taste. Stir well to combine all ingredients into a creamy sauce.
- Combine Pasta and Sauce: Toss the cooked spaghetti into the pan with the cream sauce mixture, ensuring the pasta is thoroughly coated.
- Serve: Plate the spaghetti immediately while warm and creamy for the best flavor and texture.
Notes
- Use sun-dried tomatoes packed in oil for a richer flavor, or rehydrate dry ones before use.
- Adjust the amount of heavy cream to your desired sauce thickness.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Add freshly grated Parmesan cheese on top for extra flavor if desired.
- Can be garnished with fresh basil or parsley for an herbal note.
