Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Cook spaghetti according to package instructions in salted boiling water until al dente. Drain and set aside, reserving 1 cup of pasta water.

In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes.

Add garlic and sun-dried tomatoes, cooking for an additional 2-3 minutes until fragrant.

Pour in the heavy cream and bring to a simmer. Reduce heat and let the sauce thicken slightly for about 5 minutes.

Stir in the grated Parmesan cheese until melted and the sauce is smooth.

Add the fresh spinach and cook until wilted, about 2-3 minutes. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

Toss the cooked spaghetti into the sauce, ensuring the pasta is well coated. Season with salt, pepper, and red pepper flakes if using.

Serve hot, garnished with additional Parmesan cheese if desired. This dish combines the richness of cream and cheese with the tanginess of sun-dried tomatoes for a delicious, satisfying meal.