Sun dried tomato and spinach cream sauce

Ingredients

• 1 tbsp olive oil (or oil from the sun-dried tomato jar)
  
  
• ½ cup sun-dried tomatoes packed in oil, drained and chopped
  
  
• 3 cloves garlic, minced
  
  
• 1 cup heavy cream
  (or half-and-half)
  (or 7/8 c half and half + 2 Tbsp butter)
  (or 1/2c milk and 1/2c greek yogurt)
  
  
• ½ cup grated Parmesan cheese
  
  
• 2-3 cups fresh baby spinach
  
  
• ¼ tsp red pepper flakes (optional)
  
  
• Salt and black pepper to taste

Instructions

Sauté Aromatics: 

Heat the olive oil in a large skillet over medium heat. 

Add the minced garlic and chopped sun-dried tomatoes.

Cook for about 1-2 minutes until fragrant.

Make the Sauce: 

Pour in the heavy cream and bring to a gentle simmer. 

Lower the heat and let it thicken slightly for 2-3 minutes.

Melt the Cheese: 

Stir in the grated Parmesan cheese, red pepper flakes, salt, and black pepper. Whisk gently until the sauce is smooth and the cheese is melted.

Wilt the Greens: 

Add the fresh baby spinach directly to the skillet. Stir continuously for 1-2 minutes until the spinach is just wilted and tender.

Serve:

Remove from heat and serve immediately over your favorite pasta, grilled chicken, or fish.

Recipe Variations

Make it Tuscan: Add cooked sliced chicken breasts, a dash of Italian seasoning, and chicken broth to the sauce base.

Lighter Option: Substitute the heavy cream for a mix of half milk and half Greek yogurt.