Ingredients
• 8 oz fettuccine, penne, or rigatoni (or gluten-free pasta)
• 1 tbsp olive oil
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes (oil-packed, drained & sliced)
• ¼ cup reserved sun-dried tomato oil (or olive oil)
• ½ cup dry white wine (optional, or sub with broth)
• ½ cup heavy cream or full-fat coconut milk
• 2 cups fresh baby spinach
• ½ cup grated Parmesan cheese (plus extra for serving)
• Salt & black pepper to taste
• Red pepper flakes (optional, for heat)
• Fresh basil, chopped (for garnish)
Instructions
- Cook pasta according to package directions. Reserve ½ cup pasta water, then drain and set aside.
- In a large skillet over medium heat, warm olive oil. Sauté garlic 30 seconds until fragrant (don’t burn!).
- Add sun-dried tomatoes and cook 1 minute. Pour in white wine (if using) and simmer 2–3 minutes to reduce slightly.
- Stir in heavy cream and bring to a gentle simmer (do not boil).
- Add spinach and cook just until wilted (1–2 minutes).
- Reduce heat to low. Stir in cooked pasta, Parmesan, salt, and pepper. Toss gently to coat.
- If needed, add reserved pasta water 1 tbsp at a time to loosen the sauce.
- Serve hot, garnished with extra Parmesan, red pepper flakes, and fresh basil.
✨ Perfect with garlic bread or a crisp white wine!
💡 Make it heartier: Add grilled chicken, shrimp, or cannellini beans.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 15 mins , Total Time : 25 mins , Servings : 4 , Calories : 420 , Net Carbs: 36g , Fats: 24g , Protein: 14g