Ingredients
Method
Preparation
- In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving a little pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant—be careful not to burn it!
- Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes until they soften slightly.
- Lower the heat to medium-low and pour in the heavy cream. Stir continuously to mix everything. Allow it to simmer for 3-4 minutes until it thickens up a bit.
- Add the fresh spinach to the sauce and stir until wilted. This should take just a minute or two.
- Add the cooked spaghetti to the skillet. Toss everything together until the spaghetti is well coated with the creamy sauce. If it appears too thick, add a splash of the reserved pasta water to loosen it up.
- Taste and season with salt and black pepper to your liking.
- Serve hot, topped with freshly grated Parmesan cheese.
Notes
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat in a skillet over low heat or in the microwave for about 1-2 minutes, stirring halfway through. Add a splash of cream or water if it looks too thick.
