Sun-dried tomato pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup heavy cream
02 -
Salt and pepper to taste
03 -
4 cloves garlic, finely chopped
04 -
2 cups fresh spinach
05 -
1/2 cup grated Parmesan cheese
06 -
12 oz spaghetti
07 -
Crushed red pepper flakes (optional)
08 -
2 tablespoons olive oil
09 -
1/2 cup sun-dried tomatoes, diced
# Instructions:
01 -
Cook the spaghetti in salted water till it's firm but cooked through. Use the timing on the box as a guide. Drain, but skip rinsing to keep some of that starch.
02 -
Warm up olive oil in a large pan over medium heat. Add the minced garlic and stir it around until it smells fantastic—takes about a minute. Watch that it doesn't burn.
03 -
Toss in the sun-dried tomatoes and spinach. Stir until the spinach shrinks down, which happens super fast.
04 -
Slowly pour in the heavy cream. Let it gently simmer, then lower the heat—it needs a bit of patience.
05 -
Take the pan off the heat, sprinkle in the Parmesan, and stir until it's melted into a creamy sauce. This'll give the sauce its silky texture without going clumpy.
06 -
Throw the cooked pasta into the sauce and stir until every noodle is coated. Add salt, pepper, and red pepper flakes if you're into some spice.
07 -
Serve the pasta on warm plates and add extra Parmesan on top if you like things extra cheesy. It's best served hot while the sauce is creamy and smooth.
# Notes:
01 -
Keep the heat gentle when working with cream, so it doesn't split.
02 -
Using oil-packed sun-dried tomatoes boosts flavor depth.
03 -
Fresh spinach blends nicely into the sauce as it wilts fast.
04 -
Stir Parmesan in after taking the pan off the heat for a smooth sauce.