Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Instructions:

1. Cook the spaghetti in well-salted water according to package directions. Reserve ½ cup of the pasta water, then drain.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and sauté for about 30 seconds, until fragrant.
3. Stir in the sun-dried tomatoes and cook for 1–2 minutes to release their flavor.
4. Pour in the heavy cream and add the Italian seasoning. Simmer gently for 3–4 minutes.
5. Stir in the Parmesan cheese until melted and the sauce is smooth.
6. Add the spinach and cook just until wilted.
7. Add the cooked spaghetti to the skillet and toss to coat evenly. Use reserved pasta water a little at a time to loosen the sauce if needed.
8. Season with salt and black pepper to taste. Serve warm.

Variations

• Add grilled chicken or shrimp for extra protein.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Stir in mushrooms or roasted red peppers for added depth.
• Finish with fresh basil or parsley for brightness.

Tips

• Oil-packed sun-dried tomatoes provide the best flavor and texture.
• Do not overcook the spinach; it should just wilt into the sauce.
• Reserve pasta water before draining—it helps emulsify and loosen the sauce.
• A small spoon of cream cheese or mascarpone makes the sauce extra silky and luxurious.