Ingredients:

  • 1 lb (450g) Fettuccine or Penne
  • 1 tbsp (15ml) Salt
  • 2 tbsp (30ml) Sun-dried tomato oil
  • 3 cloves (15g) Garlic, minced
  • 1/2 cup (80g) Sun-dried tomatoes, thinly sliced
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1 tsp (5ml) Lemon juice
  • 1/2 tsp (2g) Red pepper flakes
  • 2 cups (60g) Baby spinach
  • 2 tbsp (8g) Fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1-2 minutes less than the package instructions. Reserve 1/2 cup (120ml) of the starchy pasta water before draining.
  2. Heat the sun-dried tomato oil in a skillet over medium heat. Add minced garlic and sliced sun-dried tomatoes; sauté for 2-3 minutes until fragrant and softened.
  3. Lower heat to medium-low. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes, whisking constantly until the sauce is glossy and smooth.
  4. Add the undercooked pasta and baby spinach to the skillet. Pour in half of the reserved pasta water and toss vigorously over medium heat for 2 minutes until the pasta is finished and spinach is wilted.
  5. Stir in the lemon juice and fresh parsley just before removing from heat.