Description
This recipe creates a comforting and flavorful spaghetti dish with a creamy sun-dried tomato sauce, fresh spinach, and a vibrant charred red pepper swirl. It’s an easy yet impressive meal perfect for any occasion.
Ingredients
Scale
- 200 g (7 oz) Spaghetti
- 150 g (5 oz) Fresh Spinach Leaves, roughly chopped
- 80 g (2.8 oz) Sun-dried Tomatoes, drained and chopped
- 120 ml (½ cup) Heavy Cream
- 30 g (2 tbsp) Unsalted Butter
- 15 ml (1 tbsp) Extra-virgin Olive Oil
- 2 Cloves Garlic, minced
- ½ Small Onion, finely diced
- 1 Roasted Red Pepper, peeled and chopped
- ½ tsp Smoked Paprika
- 1 tsp Lemon Zest
- 50 g (½ cup) Grated Parmesan Cheese
- 2 tbsp Pine Nuts, toasted
- 2 tbsp Fresh Basil Leaves, thinly sliced
- Salt and Pepper to taste
Instructions
- Cook Spaghetti: Boil spaghetti until al dente, reserving ½ cup pasta water.
- Sauté Aromatics: Sauté onion and garlic in olive oil and butter until fragrant.
- Wilt Spinach: Add spinach and cook until wilted.
- Infuse Tomatoes: Stir in sun-dried tomatoes and cook for 1 minute.
- Create Sauce: Add cream and simmer until thickened.
- Incorporate Cheese: Mix in Parmesan cheese and season.
- Prepare Swirl: Blend red pepper, cream sauce, paprika, and lemon zest.
- Swirl & Combine: Swirl puree into sauce.
- Toss & Finish: Toss pasta with sauce and spinach.
- Plate & Garnish: Plate, drizzle with puree, and garnish with pine nuts and basil.
Notes
For a smoother sauce, use a splash of reserved pasta water. Toasting pine nuts enhances their flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 80 mg