Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Why You’ll Love This Recipe

This recipe is the perfect balance of creamy and savory with the bright, slightly tangy notes of sun-dried tomatoes. The spinach adds a refreshing, earthy flavor, making the dish feel lighter while still being hearty. The sun-dried tomato cream sauce is rich, yet not too heavy, and it coats the pasta beautifully. Plus, it’s easy to make, requires just a few ingredients, and is ready in under 30 minutes, making it an ideal option for busy weeknights.

Ingredients

• 12 oz spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup fresh spinach, roughly chopped
• ½ cup sun-dried tomatoes in oil, drained and chopped
• 1 cup heavy cream
• ½ cup Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh basil, chopped (optional for garnish)
• Red pepper flakes (optional for some heat)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the spaghetti according to the package directions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the chopped sun-dried tomatoes and cook for another 2 minutes, allowing them to soften slightly.
4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook for 3-4 minutes, allowing the sauce to thicken slightly.
5. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Season with salt and pepper to taste. If you want a little heat, sprinkle in some red pepper flakes.
7. Add the cooked spaghetti to the skillet and toss to combine, making sure the pasta is well-coated with the sauce.
8. Garnish with fresh basil, if desired, and serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Add Protein: You can add grilled chicken, shrimp, or even crispy bacon for some extra protein.
• Make it Vegan: Swap the heavy cream for coconut milk or a plant-based cream substitute and use nutritional yeast in place of Parmesan for a vegan-friendly version.
• Use Other Greens: If you don’t have spinach, try using kale, arugula, or even Swiss chard for a different flavor profile.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• Reheating: To reheat, place the pasta in a skillet over low heat with a splash of milk or cream to bring back some of the creaminess. Stir occasionally until heated through.

FAQs

1. Can I use other types of pasta instead of spaghetti?

Yes, you can use any pasta you like—penne, fettuccine, or even gluten-free pasta would work well.

2. Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used as a substitute. Just make sure to thaw and squeeze out excess water before adding it to the dish.

3. Is there a way to make this dish lighter?

For a lighter version, you can substitute the heavy cream with half-and-half or a lighter cream. You can also use less oil or opt for a non-stick skillet.

4. How can I add more flavor to the sauce?

You can add herbs like oregano or thyme to the sauce, or even a squeeze of lemon juice for some added freshness.

5. Can I freeze the leftovers?

This dish can be frozen, but the texture of the cream sauce may change slightly upon reheating. If you decide to freeze it, make sure to store it in an airtight container for up to 2-3 months.

6. How do I make the sauce thicker?

If you prefer a thicker sauce, let it simmer for a bit longer to reduce and thicken. Alternatively, you can add a small amount of cornstarch mixed with water to thicken the sauce.

7. Can I use jarred sun-dried tomatoes?

Yes, jarred sun-dried tomatoes can be used, but make sure to drain and chop them before adding them to the sauce.

8. Can I add other vegetables?

Yes, you can add mushrooms, bell peppers, or zucchini for added vegetables and texture.

9. Is this recipe spicy?

The recipe is not inherently spicy, but you can add red pepper flakes or a dash of cayenne pepper for some heat if desired.

10. Can I use low-fat cream?

You can use low-fat cream or even milk as a lighter option, but keep in mind that it may not create the same rich texture as heavy cream.

Conclusion

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a delightful and easy-to-make pasta dish that is sure to satisfy your cravings. With its creamy sauce, savory sun-dried tomatoes, and nutritious spinach, this meal brings together a combination of flavors and textures that are simply irresistible. Whether you're cooking for yourself or serving guests, this dish is a guaranteed crowd-pleaser that will quickly become a favorite in your recipe rotation.

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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

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This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a rich, creamy, and flavorful pasta dish that comes together in under 30 minutes. Made with sun-dried tomatoes, fresh spinach, and Parmesan cheese, this easy pasta recipe is perfect for busy weeknights or an elegant dinner. The creamy sauce coats the spaghetti beautifully, delivering a comforting and satisfying meal.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Dinner, Pasta
• Method: Stovetop
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

• 12 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup fresh spinach, roughly chopped
• ½ cup sun-dried tomatoes in oil, drained and chopped
• 1 cup heavy cream
• ½ cup Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh basil, chopped (optional for garnish)
• Red pepper flakes (optional, for heat)

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Instructions

• aside.
• Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
• Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
• Make the Sauce: Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and let cook for 3-4 minutes until the sauce thickens slightly.
• Add Spinach: Toss in the spinach and cook until wilted, about 2-3 minutes.
• Season: Add salt and pepper to taste. For some heat, sprinkle in red pepper flakes.
• Combine with Pasta: Add the cooked spaghetti and toss until evenly coated.
• Serve: Garnish with fresh basil (optional) and serve immediately

Notes

• Vegan Option: Use coconut milk instead of heavy cream and nutritional yeast instead of Parmesan.
• Alternative Greens: Swap spinach with kale, arugula, or Swiss chard.
• Thicker Sauce: Let the sauce simmer longer or add a cornstarch slurry if needed.