Spaghettini with Sun-Dried Tomatoes, Roasted Red Peppers and Spinach

Prep and Cook

• 1
  Bring a large pot of salted water to a boil.
• 2
  In a large sauté pan, melt butter with oil over medium-high heat.
• 3
  Add shallots and sauté for 1 minute.
• 4
  Add sun-dried tomatoes and sauté for 1 more minute.
• 5
  Add roasted peppers and sauté 1 more minute. Add cream.
• 6
  Bring to a boil and cook, stirring, until sauce thickens, about 4 minutes.
• 7
  Reduce heat to low and stir in basil.
• 8
  Remove sauce from heat, stir in spinach and season with salt and pepper. Keep sauce warm.
• 9
  Cook pasta until al dente. Drain, reserving about 1 cup pasta water.
• 10
  Toss pasta with sauce, adding a little pasta water if necessary for desired consistency.
• 11
  Serve immediately, topped with Parmesan.