Description
Indulge in Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce for a tasty meal tonight. Discover this delicious recipe now!
Ingredients
Scale
- 12 oz (340g) spaghetti
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- ½ cup (80g) sun-dried tomatoes in oil, drained and chopped
- 1 cup (240ml) heavy cream
- ½ cup (120ml) chicken or vegetable broth
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
- 4 cups (120g) fresh spinach, roughly chopped
- ¼ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh basil, thinly sliced (for garnish)
Instructions
- Step 1: Cook the pasta Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente, usually 8-10 minutes. Remember that the pasta will continue cooking slightly when added to the hot sauce, so aim for the firmer side of al dente. Just before draining, reserve ½ cup of the starchy pasta water. Drain the pasta but don’t rinse it—that starch helps the sauce adhere to each strand.
- Step 2: Prepare the base While the pasta cooks, heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it. Add the chopped sun-dried tomatoes and red pepper flakes, stirring frequently for 1-2 minutes to release their flavors into the oil.
- Step 3: Create the sauce Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer (not a full boil, which could cause the cream to separate). Reduce the heat to medium-low and let the sauce reduce for about 5 minutes, stirring occasionally. The flavors will intensify and the sauce will thicken slightly.
- Step 4: Build flavor and texture Add the Italian seasoning and gradually stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste, keeping in mind that both the cheese and sun-dried tomatoes contribute saltiness.
- Step 5: Incorporate the spinach Add the spinach in batches, stirring until each addition wilts down before adding more. The spinach will cook down considerably and become bright green—this should take only 1-2 minutes total.
- Step 6: Combine and finish Add the drained spaghetti directly to the sauce, tossing gently with tongs to coat every strand. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Cook for another minute to allow the pasta to absorb some of the sauce. Drizzle with the remaining tablespoon of olive oil, garnish with fresh basil, and serve immediately with additional Parmesan cheese.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg