Ingredients
Scale
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 cups fresh spinach
- Salt and pepper to taste
- Optional: Red pepper flakes for added heat
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook spaghetti until al dente. Drain, reserving 1 cup of pasta water.
- Sauté Onions: In a large skillet, heat olive oil over medium. Add onions and sauté until translucent.
- Add Garlic and Tomatoes: Stir in garlic and sun-dried tomatoes; cook until fragrant.
- Simmer the Cream: Pour in heavy cream and simmer to thicken slightly.
- Melt Cheese: Add Parmesan cheese, stirring until the sauce is smooth.
- Wilt the Spinach: Incorporate spinach, cooking just until wilted.
- Combine and Season: Toss spaghetti with the sauce, adjusting thickness with pasta water if needed. Season with salt, pepper, and red pepper flakes.
- Serve: Dish up hot, topped with extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes