Spaghetti Spinach Sun-Dried Tomato (Print Version)
# Ingredients:
→ Pasta
01 -
340 g uncooked spaghetti noodles
→ Sauce
02 -
2 tbsp olive oil
03 -
4 minced garlic cloves
04 -
80 g sun-dried tomatoes, diced
05 -
60 g fresh spinach
06 -
240 ml heavy cream
07 -
60 g finely shredded Parmesan
08 -
Black pepper, to taste
09 -
Salt, to taste
10 -
Red pepper flakes (if you want a little heat)
# Instructions:
01 -
Top it off with any extra Parmesan you want and dig in right away. Don’t forget a dash of salt, pepper, or a pinch of red pepper flakes if you're feeling spicy.
02 -
Throw the drained spaghetti into your skillet. Give everything a toss so the noodles soak up all that creamy, tomato-packed sauce.
03 -
Pour in the cream and let it bubble on low. Stir the Parmesan in slowly until it melts in and the sauce looks super smooth.
04 -
Toss in those chopped sun-dried tomatoes and the spinach. Stir for a couple minutes till the spinach softens up and shrinks down.
05 -
Heat the olive oil on medium in a big skillet. Drop in the garlic and cook for a bit till you smell it, but don’t let it go brown.
06 -
Fill a big pot with salted water and bring it to a boil. Add the spaghetti and cook it till it’s just firm enough (check the box). Drain well and set it aside.
# Notes:
01 -
Save some of the water you cooked the pasta in. It comes in handy if the sauce seems too thick later.