Ingredients
Equipment
Method
Cooking the Pasta
- Cook your pasta according to package directions in salted water until al dente, then drain and set aside, reserving about 1 cup of pasta water.
Making the Sauce
- Heat olive oil in a large skillet over medium heat, then add minced garlic and sun-dried tomatoes, cooking for about 2 minutes until fragrant.
- Pour in chicken broth and heavy cream, bringing the mixture to a simmer and cooking for 5-7 minutes until slightly thickened.
- Stir in grated Parmesan cheese, baby spinach, and red pepper flakes (if using), cooking until the spinach wilts.
- Add the cooked pasta to the sauce, tossing to combine, and if the sauce is too thick, add some reserved pasta water until it reaches your desired consistency.
Serving
- Season with salt and pepper to taste, then garnish with fresh basil before serving immediately.
Notes
This recipe is very versatile. Feel free to add cooked chicken or shrimp for extra protein, or other vegetables like mushrooms or bell peppers. For a spicier kick, increase the red pepper flakes. Enjoy right away for the best taste and texture!
