Spinach Tomato Pasta (Print Version)
# Ingredients:
→ Key Ingredients
01 -
2 cups spinach, fresh and ready
02 -
4 garlic cloves, finely chopped
03 -
1/2 cup Parmesan, finely shredded
04 -
1/2 cup chopped sun-dried tomatoes
05 -
12 ounces of spaghetti
06 -
Salt and black pepper for sprinkling
07 -
1 cup heavy cream
08 -
A sprinkle of crushed red pepper (optional)
09 -
2 tablespoons olive oil
# Instructions:
01 -
Cook the pasta in boiling salted water according to the package info. Make sure it isn't overcooked - you want it firm. Drain but skip rinsing to keep the pasta starchy.
02 -
Set a large skillet over medium heat and warm up your olive oil. Stir in the garlic and cook it briefly, about 60 seconds, until it's fragrant. Don't let it turn dark or it'll taste off.
03 -
Throw in the chopped sun-dried tomatoes along with the spinach leaves. Stir and toss until the spinach softens and shrinks quite fast.
04 -
Gently pour the heavy cream into the skillet. Let everything simmer lightly, keeping the heat low because rushing this step won't work out.
05 -
Turn the stove off. Gradually sprinkle Parmesan onto the sauce and stir until it's fully dissolved, making it silky and rich.
06 -
Toss the cooked pasta into the creamy sauce and mix thoroughly so it's evenly coated. Taste, and add salt, pepper, and red pepper flakes if you're feeling spicy.
07 -
Scoop the pasta onto plates, twirl it for presentation, and top with more Parmesan if you'd like. Best served right away while it's fresh and cozy.
# Notes:
01 -
Keep your heat low when cooking with cream; it helps avoid splitting.
02 -
Sun-dried tomatoes in oil add a punch of flavor to the dish.
03 -
Fresh spinach is ideal because it blends seamlessly into this dish.
04 -
Add Parmesan off the heat so it melts perfectly and stays smooth.