Description
8 oz fettuccine or pasta of choice
1 tbsp olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
2 cups fresh spinach
1 cup heavy cream (or coconut cream for dairy-free)
½ cup grated Parmesan cheese (or nutritional yeast for vegan option)
½ tsp red pepper flakes (optional)
½ tsp dried oregano
Salt and black pepper to taste
½ cup pasta water (reserved)
Directions:
Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Stir in the sun-dried tomatoes and cook for another 2 minutes.
Add the fresh spinach and let it wilt for about a minute.
Pour in the heavy cream and stir in Parmesan cheese, red pepper flakes, dried oregano, salt, and black pepper. Let it simmer for 2-3 minutes.
Add the cooked pasta to the skillet, tossing to coat. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
Serve warm, garnished with extra Parmesan if desired. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
