Pasta: 250-300g Spaghetti (or your preferred pasta shape).
Vegetables: 2 cups fresh baby spinach, ½ cup sun-dried tomatoes (sliced).
Creamy Sauce: 2 cloves garlic (minced), 1 cup heavy cream, ½ cup grated Parmesan cheese.
Seasoning: Salt, black pepper, red chili flakes (optional), and olive oil.
Instructions
Boil the Pasta: Cook the pasta in a large pot of salted water according to package directions until al dente. Reserve about ½ cup of the pasta water before draining.
Sauté the Aromatics: In a large skillet, heat a splash of olive oil (using the oil from the sun-dried tomato jar adds extra flavor). Add the minced garlic and sauté until fragrant but not browned.
Build the Sauce: Stir in the sun-dried tomatoes for about a minute, then pour in the heavy cream. Let it simmer gently over medium-low heat.
Incorporate Greens: Add the fresh spinach to the skillet and toss until it begins to wilt into the sauce. Stir in the Parmesan cheese until melted and the sauce thickens.
The Final Toss: Add the cooked pasta to the skillet. If the sauce is too thick, splash in some of the reserved pasta water to reach your desired consistency. Season with salt, black pepper, and chili flakes to taste.
Serving: Serve immediately while hot. Garnish with an extra sprinkle of Parmesan or fresh basil leaves.
