Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

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Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat.
Add the onion and cook for 3-4 minutes, until softened.
Stir in the garlic and cook for an additional 1-2 minutes, until fragrant.
Cook the Sun-Dried Tomatoes
Add the chopped sun-dried tomatoes to the skillet and sauté for 2-3 minutes to release their flavor.
Make the Cream Sauce
Reduce the heat to low and pour in the heavy cream. Stir to combine and bring to a gentle simmer.
Stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.

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