Sun-dried tomato pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups fresh spinach
02 -
1/2 cup grated Parmesan cheese
03 -
12 oz spaghetti
04 -
Crushed red pepper flakes (optional)
05 -
Salt and pepper to taste
06 -
2 tablespoons olive oil
07 -
4 cloves garlic, minced
08 -
1 cup heavy cream
09 -
1/2 cup sun-dried tomatoes, chopped
# Instructions:
01 -
In a pot of salted boiling water, cook your spaghetti until it's got a good bite to it (check the package for timing). Drain it and keep that starchiness on it by skipping the rinse step.
02 -
Warm up some olive oil in a large pan over medium heat. Toss in the garlic and give it a stir. Let the smell hit you for about a minute, but don't let it overcook or go bitter!
03 -
Throw in the sun-dried tomatoes and fresh spinach leaves. Stir them around until the spinach looks all soft and shrunken - it'll happen fast.
04 -
Slowly pour in the heavy cream, then let it come to a mild simmer. Turn the heat low and keep it gentle - rushing it won't help the sauce at all.
05 -
Move the skillet off the heat and add the Parmesan cheese. Stir it well until it melts down and turns the sauce creamy and thick without getting clumpy.
06 -
Toss the drained spaghetti into that creamy sauce. Stir it around until every piece of pasta is coated. Add salt, pepper, and a pinch of red pepper flakes if you like a hint of spice.
07 -
Pile up the pasta on plates and sprinkle some extra Parmesan on top if you're feeling fancy. Enjoy it while it's warm and velvety.
# Notes:
01 -
Keep the temperature on the low side when working with cream-based sauces.
02 -
Sun-dried tomatoes packed in oil bring a deeper flavor to this dish.
03 -
Go with fresh spinach here – it softens up perfectly in the sauce.
04 -
Always stir in Parmesan cheese away from the heat for silky results.