Creamy Sun Dried Tomato Pasta in 30 Min

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until slightly under al dente (1–2 minutes less than package directions). Reserve 1 cup of starchy pasta water before draining.
2. Heat sun-dried tomato oil in a large skillet over medium heat. Sauté sliced sun-dried tomatoes for 2 minutes until softened and fragrant.
3. Stir in minced garlic and red pepper flakes; cook for 60 seconds until garlic is golden.
4. Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and stir in grated Parmesan cheese, whisking constantly until the sauce is smooth.
5. If the sauce is too thick, whisk in the reserved pasta water 2 tablespoons at a time until the desired consistency is reached.
6. Toss the drained pasta into the sauce. Remove from heat and fold in fresh baby spinach and lemon juice, tossing until the spinach is just wilted.
7. Garnish with chopped fresh parsley and season with salt and black pepper to taste.