Creamy Sun-Dried Pasta (Print Version)
Perfectly cooked pasta mixed with soft spinach and tangy tomatoes, all wrapped in a Parmesan cream sauce. Simple to make in thirty minutes for a delicious and easy dinner.
# Ingredients:
→ Main Ingredients
01 -
1 cup heavy cream
02 -
2 cups fresh spinach
03 -
Salt and pepper to taste
04 -
1/2 cup grated Parmesan cheese
05 -
12 oz spaghetti
06 -
Crushed red pepper flakes (optional)
07 -
4 cloves garlic, minced
08 -
1/2 cup sun-dried tomatoes, chopped
09 -
2 tablespoons olive oil
# Steps:
01 -
Cook your spaghetti in salty water until tender but still a little firm. Go by the timing on the package. Drain it, and resist rinsing—it keeps the starch that helps with the sauce.
02 -
Warm up your olive oil in a big pan on medium heat. Toss in the garlic and let it cook for about a minute, just enough to become fragrant. Be careful—it burns fast!
03 -
Mix in the sun-dried tomatoes and spinach. Stir them around until the spinach softens and shrinks down—it doesn't take long!
04 -
Add the heavy cream to your pan and let it gently bubble. Lower the heat so you don’t rush the process or risk ruining the sauce.
05 -
Take the pan off the burner and stir in Parmesan until it melts smoothly into the sauce. This step makes everything extra creamy.
06 -
Put the drained spaghetti into the sauce. Mix it up until the noodles are evenly covered. Sprinkle salt, pepper, and some chili flakes if you want to spice things up.
07 -
Serve the pasta onto plates, and if you're in the mood, add some extra Parmesan on top. Best when eaten right away while it's warm and velvety!
# Helpful Notes:
01 -
Low heat keeps cream sauces smooth and avoids splitting.
02 -
Oil-packed sun-dried tomatoes give better depth to the dish.
03 -
Fresh spinach blends beautifully into the sauce as it cooks.
04 -
For a silky texture, always stir in Parmesan once the heat's off.