Ingredients
Scale
- 12 oz spaghetti
- 1/4 cup sun-dried tomatoes, chopped
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- Cook spaghetti according to package instructions, drain and set aside.
- In a large pan, heat olive oil over medium heat. Sauté garlic and sun-dried tomatoes until fragrant.
- Pour in heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted and sauce is smooth.
- Add cooked spaghetti to the sauce, toss to coat evenly.
- Season with salt and pepper, garnish with chopped basil, and serve hot.
Notes
- You can substitute heavy cream with full-fat coconut milk for a dairy-free version.
- Make sure not to overcook the spaghetti to keep it al dente.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg
