Spaghetti

Fresh Spinach

Sun-Dried Tomatoes

Heavy Cream

Parmesan Cheese

Garlic

Olive Oil

Salt

Pepper

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Cook the spaghetti in salted boiling water according to package instructions until al dente. Reserve a cup of pasta water, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.

Add sun-dried tomatoes and cook for another minute to meld their flavors with garlic.

Pour in heavy cream, stirring constantly, and let it simmer for about 5 minutes to thicken. Add reserved pasta water if the sauce gets too thick.

Incorporate fresh spinach, stirring until wilted, about 2-3 minutes. Mix in grated Parmesan cheese until melted.

Gently fold in the cooked spaghetti, ensuring all strands are coated in the sauce. Add more reserved pasta water if necessary.

Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese and pepper.