Ingredients

• 8 ounces spaghetti or other pasta
• 1 tablespoon olive oil
• 0.5 cups oil packed sun-dried tomatoes , drained
• 3 cloves garlic
• 0.5 cups heavy cream
• 0.5 cups grated Parmesan cheese
• 2 cups baby spinach
• salt and freshly ground black pepper , to taste
• crushed red pepper flake

Instructions

1. 1 Bring a large pot of salted water to a rolling boil. Add spaghetti and cook, stirring occasionally, until al dente, about 9 to 10 minutes, or to your preferred doneness. Drain, reserving 1/2 cup pasta water.
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Add sun-dried tomatoes and cook until softened, about 1 to 2 minutes. Stir in garlic, and saute until fragrant, about 1 minute.
3. 3 Stir in heavy cream, and bring to a low simmer. Add Parmesan, stirring constantly until the sauce thickens, about 2 minutes.
4. 4 Add cooked spaghetti to skillet, toss until well coated. If too thick, add a small amount of reserved pasta water to achieve your desired consistency. Stir in spinach, cook until just starting to wilt, and season with salt and pepper.
5. 5 Garnish with a sprinkle of crushed red pepper flakes and basil, and serve immediately.

Nutrition per serving