Ingredients
-
8 oz pasta (fettuccine, penne, or rigatoni)
-
1 jar (8.5 oz) sun-dried tomatoes in oil
-
3 cloves garlic, minced
-
1 cup heavy cream (or half-and-half)
-
3 cups fresh spinach
-
1/2 cup grated Parmesan cheese, plus more for serving
-
Salt and black pepper to taste
Instructions
-
Cook pasta according to package directions in salted water until al dente. Reserve 1 cup of pasta water before draining.
-
While pasta cooks, drain sun-dried tomatoes, reserving 2 tablespoons of the oil. Chop the tomatoes.
-
Heat the reserved oil in a large skillet over medium heat. Add garlic and chopped sun-dried tomatoes; sauté for 1-2 minutes.
-
Pour in heavy cream, bring to a simmer, and cook for 2-3 minutes.
-
Add drained pasta to the skillet along with 1/4 cup of the reserved pasta water. Toss to coat.
-
Remove from heat. Stir in spinach and Parmesan until spinach wilts.
-
Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
-
Serve immediately with extra Parmesan.
Notes
-
Pasta Water is Gold: Don’t skip reserving the starchy pasta water! It’s the secret to a silky, restaurant-quality sauce that clings to the pasta.
-
Cream Warning: Do not let the cream sauce boil vigorously after adding it, as it can sometimes separate. A gentle simmer is perfect.
-
Spinach Tip: The residual heat from the pasta and sauce is enough to wilt the spinach perfectly, so always add it off the heat.
Equipment:
-
Large Pot
-
Large Skillet
-
Tongs
-
Measuring Cups/Spoons
-
Servings: 4
-
Calories: 480 kcal
- Prep Time: 5
- Cook Time: 15
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-Inspired
- Diet: Vegetarian