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@lacapricieusenito:

nitou la capricieuse
nitou la capricieuse
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Monday 12 October 2026 19:22:57 GMT
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Spaghetti and Spinach with Sundried Tomato Cream Sauce Ingredients For the Pasta 12 oz (340 g) spaghetti 1 tbsp salt, for the pasta water 1 tbsp olive oil For the Sun-Dried Tomato Cream Sauce 2 tbsp unsalted butter 1 tbsp olive oil from the sun-dried tomato jar 4 garlic cloves, minced ½ cup (75 g) sun-dried tomatoes in oil, drained and chopped 1 tsp Italian seasoning ½ tsp smoked paprika, optional 1 cup (240 ml) heavy cream ½ cup (120 ml) vegetable or chicken broth ¾ cup (75 g) freshly grated Parmesan cheese 5 oz (140 g) fresh baby spinach ¼ tsp red pepper flakes, optional Salt and black pepper, to taste For Garnish Fresh basil leaves, chopped Extra grated Parmesan cheese Freshly cracked black pepper Instructions Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Before draining, reserve 1 cup of pasta water. Drain the spaghetti and set aside. Sauté the garlic and tomatoes: Heat the butter and olive oil from the sun-dried tomato jar in a large skillet over medium heat. Add the minced garlic and cook for about 30–60 seconds until fragrant. Stir in the chopped sun-dried tomatoes, Italian seasoning, smoked paprika if using, and red pepper flakes. Make the creamy sauce: Pour in the broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 3–4 minutes until slightly thickened. Avoid boiling vigorously. Add the Parmesan: Reduce the heat to low and gradually stir in the grated Parmesan until melted and smooth. Season with salt and black pepper to taste. Wilt the spinach: Add the fresh spinach to the skillet in batches, stirring until wilted, about 2–3 minutes. Combine with the pasta: Add the drained spaghetti to the sauce and toss thoroughly until every strand is coated. Add a splash of reserved pasta water as needed to loosen the sauce and help it cling to the noodles. Finish and serve: Cook together for another minute, then remove from the heat. Garnish with fresh basil, extra Parmesan, and freshly cracked black pepper. Enjoy immediately: Serve hot while the sauce is creamy and the sun-dried tomatoes, spinach, and garlic are at their most flavorful. Nutrition Approximate per serving: 520 kcal, 17 g protein, 59 g carbohydrates, 25 g fat, 4 g fiber, 5 g sugar, and 580 mg sodium. Nutrition estimates may vary depending on the brand of pasta, cream, Parmesan, and sun-dried tomatoes used. #pastarecipe #sundriedtomatoes #spaghettirecipe #homemade #EasyRecipe
Spaghetti and Spinach with Sundried Tomato Cream Sauce Ingredients For the Pasta 12 oz (340 g) spaghetti 1 tbsp salt, for the pasta water 1 tbsp olive oil For the Sun-Dried Tomato Cream Sauce 2 tbsp unsalted butter 1 tbsp olive oil from the sun-dried tomato jar 4 garlic cloves, minced ½ cup (75 g) sun-dried tomatoes in oil, drained and chopped 1 tsp Italian seasoning ½ tsp smoked paprika, optional 1 cup (240 ml) heavy cream ½ cup (120 ml) vegetable or chicken broth ¾ cup (75 g) freshly grated Parmesan cheese 5 oz (140 g) fresh baby spinach ¼ tsp red pepper flakes, optional Salt and black pepper, to taste For Garnish Fresh basil leaves, chopped Extra grated Parmesan cheese Freshly cracked black pepper Instructions Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Before draining, reserve 1 cup of pasta water. Drain the spaghetti and set aside. Sauté the garlic and tomatoes: Heat the butter and olive oil from the sun-dried tomato jar in a large skillet over medium heat. Add the minced garlic and cook for about 30–60 seconds until fragrant. Stir in the chopped sun-dried tomatoes, Italian seasoning, smoked paprika if using, and red pepper flakes. Make the creamy sauce: Pour in the broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer and cook for 3–4 minutes until slightly thickened. Avoid boiling vigorously. Add the Parmesan: Reduce the heat to low and gradually stir in the grated Parmesan until melted and smooth. Season with salt and black pepper to taste. Wilt the spinach: Add the fresh spinach to the skillet in batches, stirring until wilted, about 2–3 minutes. Combine with the pasta: Add the drained spaghetti to the sauce and toss thoroughly until every strand is coated. Add a splash of reserved pasta water as needed to loosen the sauce and help it cling to the noodles. Finish and serve: Cook together for another minute, then remove from the heat. Garnish with fresh basil, extra Parmesan, and freshly cracked black pepper. Enjoy immediately: Serve hot while the sauce is creamy and the sun-dried tomatoes, spinach, and garlic are at their most flavorful. Nutrition Approximate per serving: 520 kcal, 17 g protein, 59 g carbohydrates, 25 g fat, 4 g fiber, 5 g sugar, and 580 mg sodium. Nutrition estimates may vary depending on the brand of pasta, cream, Parmesan, and sun-dried tomatoes used. #pastarecipe #sundriedtomatoes #spaghettirecipe #homemade #EasyRecipe

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