Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
A game changer for any spaghetti dish
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Ingredients
Method
- 1Cook spaghetti in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- 2In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- 3Stir in the sun-dried tomatoes and cook for 2 minutes.
- 4Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth.
- 5Toss in the spinach and cook until just wilted.
- 6Add the cooked spaghetti to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water until desired consistency.
- 7Serve hot, garnished with extra Parmesan if desired.
Kitchen notes
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