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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Welcome to a culinary experience that intertwines simplicity with sophistication! Today, we’re diving into the delightful world of Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce. This dish is the perfect blend of al dente spaghetti, vibrant spinach, and rich sun-dried tomatoes, all enveloped in a creamy sauce that will tantalize your taste buds. Whether you're hosting a dinner party or seeking a comforting weeknight meal, this recipe is sure to impress.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 8 oz spaghetti
For the Sauce
  • 2 cups fresh spinach washed and drained
  • 1 cup sun-dried tomatoes chopped (use oil-packed for extra flavor)
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese optional
For Garnish
  • fresh basil leaves

Equipment

  • Large Pot
  • Colander
  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp Knife and Cutting Board

Method
 

  1. Step 1: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. This usually takes about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the spaghetti in a colander and set aside.
  2. Step 2: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter.
  3. Step 3: Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes. This allows the tomatoes to infuse their flavor into the oil and garlic.
  4. Step 4: Pour in 1 cup of heavy cream along with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine all the ingredients and bring the mixture to a simmer.
  5. Step 5: Once the sauce is simmering, add the fresh spinach to the skillet. Cook for about 2-3 minutes, stirring occasionally until the spinach is wilted and tender.
  6. Step 6: Now, add the drained spaghetti to the skillet. Toss everything together using a wooden spoon or tongs to ensure the pasta is evenly coated in the creamy sauce.
  7. Step 7: If desired, sprinkle grated Parmesan cheese over the top for added richness. Garnish with fresh basil leaves for a pop of color and flavor. Serve immediately while hot.

Notes

This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave.