Spaghetti with Creamy Sun-Dried Tomato & Spinach Sauce

Directions:

1. Cook the pasta: Boil spaghetti in salted water until al dente. Drain, reserving ½ cup pasta water, and set aside.
2. Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add veggies: Stir in sun-dried tomatoes and spinach. Cook until spinach wilts (about 2 minutes).
4. Make the sauce: Pour in heavy cream and simmer for 2–3 minutes. Reduce heat to low, then gradually stir in Parmesan until melted and smooth.
5. Combine: Toss the cooked spaghetti into the sauce, adding a splash of reserved pasta water if needed to loosen it. Season with salt, pepper, and red pepper flakes (if using).
6. Serve: Garnish with extra Parmesan and a drizzle of olive oil. Enjoy immediately!