Creamy Garden Spaghetti
Indulge in the vibrant flavors and creamy comfort of Creamy Garden Spaghetti, a delightful pasta dish that brings the best of the garden to your plate. This recipe features tender spaghetti tossed in a rich, velvety sauce made with heavy cream and Parmesan cheese, complemented by sautéed zucchini, cherry tomatoes, and wilted baby spinach. Flavored with fragrant garlic, shallots, and a touch of fresh basil, this dish is the perfect balance of hearty and fresh. Ready in just 40 minutes, it’s an ideal choice for a quick yet impressive dinner. Serve it with an extra sprinkle of Parmesan for a restaurant-quality finish that will leave everyone at the table asking for seconds!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium shallot, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium zucchini, diced
- 1.5 cups cherry tomatoes, halved
- 2 cups baby spinach
- 1 cup heavy cream
- 0.75 cup grated Parmesan cheese
- 0.25 cup fresh basil leaves, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- water for boiling pasta
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the spaghetti aside.
While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat.
Add the chopped shallot to the skillet and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
Increase the heat slightly and add the diced zucchini. Cook for 4-5 minutes until the zucchini begins to soften.
Add the cherry tomatoes to the skillet and cook for another 3-4 minutes until they start to release their juices.
Reduce the heat to low and stir in the baby spinach. Cook until wilted, about 1-2 minutes.
Pour in the heavy cream and stir to combine with the vegetables. Let it simmer gently for 2 minutes.
Gradually stir in the grated Parmesan cheese, allowing it to melt into the sauce. If the sauce is too thick, stir in a few tablespoons of the reserved pasta water until the desired consistency is reached.
Season the sauce with salt, black pepper, and red pepper flakes (if using). Taste and adjust for seasoning as needed.
Add the cooked spaghetti to the skillet and toss gently to coat evenly with the creamy sauce and vegetables.
Remove the skillet from the heat and sprinkle the fresh basil over the pasta.
Serve immediately with extra grated Parmesan on the side, if desired.
Nutrition Facts
Calories |
2185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.3 g | 197% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3687 mg | 160% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 16.7 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 901 mg | 69% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1469 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
