Spaghetti Spinach with Sun-Dried Tomato Cream Sauce
Servings: 4 | Prep Time: 10 mins | Cook Time: 20 minsIngredients400g spaghetti (whole wheat optional)150g fresh spinach, washed and chopped100g sun-dried tomatoes, oil-packed, chopped200ml heavy cream (or coconut cream for vegan)3 garlic cloves, minced2 tbsp olive oil (extra virgin recommended)50g Parmesan cheese (optional, for garnish)Salt & pepper, to tasteFresh basil, for garnishOptional: grilled chicken, shrimp, mushrooms, red pepper flakes, or lemon zestInstructionsPrepare Ingredients: Chop spinach and sun-dried tomatoes; mince garlic; measure cream and optional toppings.Cook Pasta: Boil spaghetti in salted water until al dente. Reserve ½ cup pasta water before draining.Make Sauce: Heat olive oil over medium heat. Sauté garlic until fragrant, then add sun-dried tomatoes for 2 minutes. Pour in cream and stir gently. Add spinach and cook until wilted. Adjust consistency with reserved pasta water.Combine: Toss cooked spaghetti in the sauce until coated. Season with salt and pepper.Serve: Garnish with Parmesan and fresh basil. Enjoy immediately.TipsDon’t overcook spinach; it should stay bright green.Use fresh, high-quality ingredients for best flavor.Adjust creaminess with reserved pasta water instead of extra cream.