Ingredients
Scale
- 8 ounces spaghetti
- 2 cups fresh spinach
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook spaghetti according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Stir in sun-dried tomatoes and spinach, cooking until spinach is wilted.
- Pour in heavy cream and bring to a simmer.
- Add Parmesan cheese, stirring until melted and combined.
- Toss in the cooked spaghetti and mix until well coated.
- Season with salt and pepper to taste before serving.
Notes
- For a vegan option, substitute heavy cream with coconut milk and Parmesan with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 grams
- Sodium: 350 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Protein: 10 grams
- Cholesterol: 40 milligrams