Ingredients
Scale
- 8 oz spaghetti: Choose your favorite type, whether whole wheat, gluten-free, or classic durum wheat.
- 2 cups fresh spinach: Washed and roughly chopped.
- 1/2 cup sun-dried tomatoes: Finely chopped for enhanced flavor distribution.
- 1 cup heavy cream (or coconut cream): For a rich, velvety sauce.
- 2 cloves garlic: Minced to infuse the dish with aromatic goodness.
- 2 tbsp olive oil: For sautéing and adding a hint of richness.
- Salt and pepper to taste: Essential for seasoning.
- Grated Parmesan cheese (optional): For a savory, cheesy finish.
Instructions
- Cook the Spaghetti:
- Prepare the spaghetti according to package instructions until al dente. Drain and set aside.
- Sauté Garlic:
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, taking care not to burn it.
- Add Sun-Dried Tomatoes and Spinach:
- Stir in the sun-dried tomatoes and fresh spinach. Cook until the spinach is wilted, showcasing its vibrant green color.
- Prepare the Cream Sauce:
- Pour in the heavy cream, allowing it to simmer for 2-3 minutes. The sauce should slightly thicken during this time.
- Combine with Spaghetti:
- Mix in the cooked spaghetti, ensuring it’s well-coated with the creamy sauce. Season with salt and pepper to taste.
- Serve:
- Serve the dish hot, topped with grated Parmesan cheese if desired, for an extra layer of flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 420
- Fat: 24g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g