Description
A creamy and delicious spaghetti dish featuring a vibrant sun-dried tomato cream sauce combined with fresh spinach. This quick and easy recipe brings together rich flavors and a luscious texture in just 25 minutes, perfect for a satisfying weeknight meal.
Ingredients
Scale
Pasta
- 200g spaghetti
Vegetables
- 100g fresh spinach
- 50g sun-dried tomatoes
- 2 cloves garlic, minced
Dairy
- 200ml heavy cream
Oils & Seasoning
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
Instructions
- Cook Spaghetti: Bring a large pot of salted water to a boil. Add 200g of spaghetti and cook according to the package instructions until al dente. Drain and set aside.
- Heat Olive Oil: In a pan over medium heat, pour 1 tablespoon of olive oil and allow it to warm up.
- Sauté Garlic: Add the minced garlic (2 cloves) to the heated oil and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
- Cook Sun-Dried Tomatoes: Add 50g of sun-dried tomatoes to the pan with the garlic and cook for 2 minutes to release their flavor.
- Wilt Spinach: Stir in 100g of fresh spinach and cook just until it wilts, which should take about 2-3 minutes.
- Add Cream and Seasoning: Pour in 200ml of heavy cream, then season the sauce with salt and pepper to taste. Stir well to combine all ingredients.
- Combine with Spaghetti: Add the cooked spaghetti to the pan and toss thoroughly to ensure the pasta is well coated with the creamy sauce.
- Serve: Serve the spaghetti spinach with sun-dried tomato cream sauce immediately while hot for best flavor and texture.
Notes
- For a lighter version, substitute the heavy cream with half-and-half or a dairy-free alternative.
- Sun-dried tomatoes can be used either oil-packed or dry; if using dry, soak them briefly in warm water to soften before cooking.
- If fresh spinach is not available, baby spinach or frozen spinach (thawed and drained) can be used instead.
- Add a sprinkle of Parmesan cheese or fresh herbs like basil or parsley for extra flavor.
