INGREDIENTS
½ lb. linguine, cooked al dente
1 teaspoon garlic, minced
½ cup sun-dried tomatoes, diced
¼ cup pasta water
1 cup heavy cream
¾ cup Parmesan cheese, freshly grated and divided
1 tablespoon fresh basil, chopped
¼ teaspoon Italian seasoning
2 cups fresh baby spinach, chopped
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste

See conversion here

INSTRUCTIONS

• Over medium high heat, saute garlic until fragrant
• Add sun-dried tomatoes and saute for 2 minutes
• Pour in pasta water and simmer for 1 minute
• Reduce heat to medium low and pour in heavy cream
• Add in ½ cup freshly grated Parmesan cheese, stirring to mix
• Toss in basil, seasonings and baby spinach and simmer gently until the spinach has cooked down
• Season with salt and pepper to taste
• Toss in the pasta with the sauce and combine
• Top with remaining Parmesan cheese
• Dish and serve hot