Ingredients:

  • 12 oz (340g) Penne or Fettuccine
  • 1 tbsp (15g) Salt (for boiling water)
  • 2 tbsp (30ml) Sun-dried tomato oil
  • 3 cloves (15g) Garlic, minced
  • 1/2 cup (120ml) Heavy cream
  • 1/2 cup (50g) Grated Parmesan cheese
  • 1/4 tsp (1.5g) Red pepper flakes
  • 1/2 cup (80g) Sun-dried tomatoes, thinly sliced
  • 5 oz (140g) Fresh baby spinach

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup (120ml) of the starchy pasta water before draining the pasta in a colander.
  2. Heat the sun-dried tomato oil in a 12-inch deep skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Stir in the sliced sun-dried tomatoes and cook for another 2 minutes.
  3. Lower the heat to medium-low. Stir in the heavy cream and bring to a gentle simmer. Slowly whisk in the Parmesan cheese until the sauce is smooth. If the sauce is too thick, whisk in the reserved pasta water one tablespoon at a time.
  4. Add the cooked pasta and fresh baby spinach to the skillet. Toss gently for 1–2 minutes until the pasta is thoroughly coated and the spinach has just begun to wilt. Remove from heat immediately.