Sun-dried tomato pasta (Print)
Smooth spaghetti mixed with fresh spinach and sun-dried tomatoes in a cheesy cream sauce. Quick to put together and looks impressive on the table.
# Ingredients:
→ Main Ingredients
01 -
1 cup heavy cream
02 -
12 oz spaghetti
03 -
2 tablespoons olive oil
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1/2 cup grated Parmesan cheese
05 -
4 cloves garlic, minced
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2 cups fresh spinach
07 -
1/2 cup sun-dried tomatoes, chopped
08 -
Salt and pepper to taste
09 -
Optional: Crushed red pepper flakes
# Steps:
01 -
Cook your spaghetti in salted water till it’s just tender. Check the package for how long. Drain, but don’t wash it - the starch is handy.
02 -
Warm olive oil in a large pan over medium heat. Add minced garlic and stir for about a minute. Make sure it doesn’t brown, or it’ll taste off.
03 -
Toss the sun-dried tomatoes and fresh spinach into the pan. Stir everything around until the spinach shrinks. It’s fast!
04 -
Slowly pour the heavy cream into the pan. Let it gently bubble for a bit on low heat. Don’t rush it - good sauce takes patience.
05 -
Turn off the heat before putting in the cheese. Stir until it melts into the sauce. You want it smooth, so take your time here.
06 -
Add the spaghetti into the creamy mix. Turn and twist the noodles so they soak up the sauce. Toss in salt, pepper, and some red pepper flakes too, if you’re into spice.
07 -
Spoon the pasta onto plates, sprinkle some extra cheese on top if you’d like, and enjoy while it’s hot and fresh.
# Notes:
01 -
Keep the heat gentle when simmering cream to avoid it messing up.
02 -
Tomatoes packed in oil have a stronger taste for this dish.
03 -
Fresh spinach blends in nicely with the sauce and cooks super fast.
04 -
Always stir Parmesan in after taking the pan off the burner for a creamy finish.