Description
A creamy vegetarian pasta dish featuring tender spaghetti and fresh spinach tossed in a rich sun-dried tomato cream sauce with garlic and Parmesan.
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), sliced
- 1 cup heavy cream
- 1/2 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- 3 cups fresh spinach
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tsp Italian seasoning
Instructions
- Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Stir in sun-dried tomatoes and cook for 1 minute.
- Pour in vegetable broth and heavy cream, stirring to combine.
- Add Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 5 minutes.
- Stir in Parmesan cheese until melted and smooth.
- Add spinach and cook until just wilted.
- Add cooked spaghetti to the sauce, tossing to coat. Use reserved pasta water if needed to loosen the sauce.
- Serve warm with extra Parmesan if desired.
Notes
- Use half-and-half instead of heavy cream for a lighter sauce.
- Sun-dried tomatoes packed in oil add the best flavor.
- Add mushrooms or roasted red peppers for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian