Creamy spinach tomato spaghetti with sun-dried tomatoes in a rich, velvety sauce.

Scale

12 oz spaghetti

2 tablespoons olive oil

4 cloves garlic, minced

1/2 cup sun-dried tomatoes, chopped

2 cups fresh spinach

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Crushed red pepper flakes (optional)

1. Cook the Spaghetti: Boil the spaghetti according to package directions until al dente. Drain and set aside.

2. Sauté Garlic: Heat olive oil, add garlic, and cook until fragrant.

3. Add Spinach and Tomatoes: Stir in sun-dried tomatoes and spinach; cook until wilted.

4. Create the Cream Sauce: Add cream and Parmesan; stir until smooth.

5. Combine and Season: Toss spaghetti in sauce; season to taste.

6. Serve: Top with more cheese and serve hot.

For a lighter version, use half-and-half instead of cream. Add grilled chicken or tofu for extra protein.

Keywords: spinach tomato spaghetti, creamy pasta, vegetarian dinner