Spaghetti Spinach Tomato (Print Version)
Creamy spaghetti packed with sun-dried tomatoes, spinach, garlic, and Parmesan makes a bold, feel-good pasta dinner.
# Ingredients:
→ Pasta
01 -
340 g spaghetti, dried
→ Sauce
02 -
60 g baby spinach
03 -
60 g Parm, finely shredded
04 -
2 tablespoons olive oil
05 -
4 cloves garlic, chopped up
06 -
240 ml thick cream
07 -
80 g sun-dried tomatoes, sliced
08 -
Black pepper, add as you like
09 -
Salt, as much as you want
10 -
Crushed red pepper flakes if you like some spice
# Steps:
01 -
Throw in crushed red pepper flakes if you want some heat. Top with a little more Parm if you like. Enjoy right away with black pepper and salt sprinkled to taste.
02 -
Dump your cooked spaghetti in the pan. Give everything a good toss so the noodles get covered in that creamy tomato sauce.
03 -
Pour in your heavy cream. Let that come up to a soft bubble, then drop the heat. Slowly mix in your Parmesan so it melts and makes the sauce nice and smooth.
04 -
Now, put in those sun-dried tomatoes and handfuls of spinach. Mix around for a couple of minutes till the leaves look soft.
05 -
Warm up oil in your skillet, set to medium. Add the chopped garlic and cook for a minute until it smells awesome—don’t let it burn.
06 -
Fill a big pot with salty water and get it bubbling. Toss in the spaghetti and cook till it’s got a little bite left. Drain it well and set to the side.
# Notes:
01 -
Save a bit of the water you used to boil the pasta. You can use it later if your sauce feels too thick.