Spinach Spaghetti Sun-Dried (Printable Version)
# What You'll Need:
→ Sauce
01 -
Crushed red pepper flakes, if you want a little kick
02 -
Black pepper, as much as you like
03 -
Salt, add to taste
04 -
2 cups (60 g) fresh spinach leaves
05 -
240 ml heavy cream
06 -
60 g Parmesan cheese, shredded real fine
07 -
80 g sun-dried tomatoes, chopped up
08 -
4 cloves garlic, chopped small
09 -
2 tablespoons olive oil
→ Pasta
10 -
340 g dried spaghetti noodles
# Steps to Follow:
01 -
Toss in some salt and as much black pepper as you like. If you love spice, sprinkle on crushed red pepper. Eat right away—throw extra Parm on top if that's your thing.
02 -
Drop your cooked spaghetti into the pan. Give it a few good tosses so every strand gets creamy and tomatoey.
03 -
Pour in all that heavy cream, let it start to bubble gently, then turn down the heat. Slowly mix in the Parmesan until everything looks smooth, with all the cheese melted.
04 -
Stir in the sun-dried tomatoes and the fresh spinach. Let everything cook a couple minutes, mixing the whole time, until the spinach has wilted down.
05 -
Heat olive oil in a big pan over medium. Add your garlic and let it sizzle but don't let it burn—just get it nice and smelly.
06 -
Fill a big pot with salty water and get it boiling. Cook the spaghetti until it's just a little firm (al dente). Drain it well and leave it aside.
# Additional Tips:
01 -
Save a bit of your pasta water as a backup if the sauce's too thick.