Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Ingredients

Pasta

• 12 oz (340 g) spaghetti
• 1 tbsp olive oil
• Salt (for boiling)

Cream Sauce

• 2 tbsp butter
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup pasta water (reserved)
• ½ tsp black pepper
• ¼ tsp chili flakes (optional)
• Salt to taste

Instructions

1. Cook the Spaghetti

1. Bring a large pot of salted water to a boil.
2. Add spaghetti and cook until al dente according to package instructions.
3. Reserve ½ cup of pasta water, then drain.
4. Toss the pasta with 1 tbsp olive oil to prevent sticking.

2. Build the Creamy Sauce

1. In a large pan, melt butter over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Stir in chopped sun-dried tomatoes.
4. Pour in heavy cream and gently simmer for 2–3 minutes until slightly thickened.
5. Add Parmesan cheese and stir until melted and creamy.

3. Add Spinach & Combine

1. Add fresh spinach to the pan and let it wilt.
2. Season with black pepper, salt, and chili flakes if desired.
3. Add cooked spaghetti and toss until fully coated.
4. If the sauce is too thick, add a splash of the reserved pasta water until smooth and silky.

4. Serve

• Plate the creamy spaghetti and sprinkle with extra pepper or Parmesan.
• Serve warm for the best texture.