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A restaurant-quality, 30-minute pasta dish featuring a luscious cream sauce loaded with sun-dried tomatoes, fresh baby spinach, garlic, and Parmigiano-Reggiano. Rich, deeply savory, and endlessly satisfying.
Bring a large pot of heavily salted water to a rolling boil. Cook fettuccine 1 minute less than the package instructions for al dente. Before draining, scoop out 120ml of the starchy pasta water and set aside.
Melt butter in a large skillet over medium heat. Add sliced garlic and chili flakes, sautéing for 90 seconds until the garlic turns pale golden and fragrant. Do not let it brown.
Add the drained sun-dried tomatoes to the pan and stir for 1 minute to warm them through and release their concentrated, umami-laden oils into the butter base.
Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and cook for 3–4 minutes, stirring occasionally, until the cream thickens slightly and coats the back of a spoon.
Add the al dente pasta directly to the skillet. Toss aggressively, adding pasta water a splash at a time to achieve a glossy, clingy sauce. Stir in baby spinach and grated Parmigiano-Reggiano until the spinach wilts and cheese melts in. Serve immediately garnished with extra Parmesan and black pepper.
Adapt this recipe for high-protein, keto, vegan or gluten-free profiles in one click.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet of 2,000 calories. Used for general nutrition advice.
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