Creamy, rich, and packed with flavor—this spaghetti with spinach and sun-dried tomatoes is the perfect comfort food.

8 oz spaghetti (regular or whole wheat)

2 tbsp olive oil

3 cloves garlic, minced

½ cup sun-dried tomatoes in oil, drained and sliced

1 cup heavy cream or half-and-half

½ cup freshly grated Parmesan cheese

4 cups fresh baby spinach

½ cup reserved pasta water (as needed)

Salt and black pepper, to taste

Fresh basil leaves, chopped (for garnish)

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Cook spaghetti according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.

Stir in sun-dried tomatoes and cook for another 2 minutes.

Reduce heat to low and pour in cream, stirring until heated through. Add Parmesan cheese and mix until smooth.

Add spinach and cook until just wilted.

Toss in cooked spaghetti, adding reserved pasta water as needed to reach desired sauce consistency.

Season with salt and pepper, garnish with fresh basil, and serve warm.

For a lighter version, substitute half-and-half or unsweetened oat cream for heavy cream.

Add grilled chicken, shrimp, or chickpeas for extra protein.

Sun-dried tomatoes packed in oil give the richest flavor, but you can also use dry-packed ones rehydrated in warm water.