Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Ingredients:
12 oz (340 g) spaghetti
2 tbsp olive oil
3 cloves garlic, minced
1 cup sun-dried tomatoes (packed in oil), chopped
2 cups fresh spinach
1 cup heavy cream or half-and-half
½ cup grated Parmesan cheese
½ tsp red pepper flakes (optional)
Salt & black pepper, to taste
Fresh basil or parsley, for garnish

Directions:

Cook spaghetti: Boil spaghetti in salted water according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
Prepare sauce: In a large skillet, heat olive oil over medium heat. Sauté garlic for 1–2 minutes until fragrant. Add sun-dried tomatoes and cook another 2 minutes.
Add cream & cheese: Stir in heavy cream and Parmesan. Simmer for 3–4 minutes, stirring occasionally. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
Add spinach: Stir in fresh spinach until wilted. Season with salt, pepper, and red pepper flakes if using.
Combine & serve: Toss cooked spaghetti in the sauce until evenly coated. Garnish with fresh basil or parsley and extra Parmesan. Serve warm.
Nutritional Info (per serving, 4 servings):
Calories: ~450
Protein: 15g
Fat: 22g
Carbohydrates: 48g
Fiber: 4g
Sugars: 5g