Creamy Sun-Dried Tomato and Spinach Pasta

Cook the fettuccine according to package directions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes, cooking for 2 minutes until fragrant.

Pour in 1/2 cup of heavy cream and bring to a gentle simmer. Stir in 1/4 cup of grated Parmesan cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, cooking for 1 minute until the cheese melts and the sauce slightly thickens.

Add the fresh spinach to the skillet, stirring until it wilts, which should take about 2-3 minutes.

Add the drained fettuccine to the skillet with the sauce. Toss to coat, adding a splash or two of the reserved pasta water if the sauce is too thick. Serve immediately with extra grated Parmesan cheese if desired.