A delightful pasta dish combining the richness of cream with the freshness of spinach and the tanginess of sun-dried tomatoes.
Bring a large pot of salted water to a boil and cook the fusilli until al dente. Reserve a cup of the cooking water before draining.
Adding salt to the water enhances the pasta's flavor.
Heat the olive oil in a large skillet over medium heat. Sauté the garlic until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the spinach and sun-dried tomatoes to the skillet and cook until the spinach wilts.
Stir frequently to ensure even cooking.
Pour in the cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted.
Adjust the creaminess by adding more or less cream.
Combine the cooked pasta with the sauce, adding reserved pasta water as needed to achieve the desired consistency.
Toss the pasta well to coat it evenly with the sauce.
Serve the pasta warm, garnished with additional Parmesan cheese if desired.
Serve immediately to enjoy the dish at its best.
