Ingredients
Scale
- 400g spaghetti
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Cook spaghetti in salted boiling water until al dente, then drain.
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add chopped sun-dried tomatoes and cook for 2 minutes.
- Pour in heavy cream, stirring to combine, and simmer for 3-4 minutes.
- Mix in cooked spaghetti and Parmesan cheese, tossing to coat evenly.
- Season with salt and pepper, garnish with fresh basil, and serve hot.
Notes
- For extra flavor, add red pepper flakes or toasted pine nuts.
- Can be made vegan by replacing heavy cream with coconut milk and Parmesan with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 70 mg