Ingredients:

12 oz spaghetti (or your favorite pasta)

2 tbsp olive oil

3 cloves garlic, minced

½ cup sun-dried tomatoes, chopped

1 cup heavy cream

½ cup Parmesan cheese, grated

2 cups fresh spinach, chopped

Salt and pepper to taste

Red pepper flakes (optional for a bit of heat)

Fresh basil or parsley for garnish

Instructions:

Cook the Spaghetti:

Cook the spaghetti according to package directions, until al dente. Drain and set aside, reserving ½ cup of pasta water.

Make the Cream Sauce:

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.

Add the chopped sun-dried tomatoes and cook for another 2 minutes.

Prepare the Sauce:

Stir in the heavy cream and bring to a simmer. Let the sauce cook for 3-4 minutes, allowing it to thicken slightly.

Add the Parmesan cheese and stir until the sauce is smooth and creamy. Season with salt, pepper, and red pepper flakes (if using).

Add Spinach:

Stir in the chopped spinach and cook until wilted, about 2 minutes.

Combine with Pasta:

Add the cooked spaghetti to the skillet, tossing to coat the pasta in the creamy sauce. If needed, add a bit of the reserved pasta water to loosen the sauce.

Serve:

Divide the pasta among serving plates, garnish with fresh basil or parsley, and top with additional Parmesan if desired.