Introduction
Are you craving a restaurant-quality pasta dish you can easily make at home? This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a flavorful, creamy, and satisfying meal that’s perfect for weeknights or special occasions. Packed with fresh spinach, tangy sun-dried tomatoes, and a luscious cream sauce, this recipe delivers a taste explosion in every bite. Let’s dive into this irresistible dish!
Ingredients
- 12 oz (340g) spaghetti
- 3 cups fresh spinach leaves
- 1 cup sun-dried tomatoes (oil-packed), chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon black pepper
- Salt, to taste
- 1/4 cup pasta water (reserved from cooked spaghetti)
Preparation
Step 1:
Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/4 cup of pasta water and drain the rest. Set the spaghetti aside.
Step 2:
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Step 3:
Stir in the chopped sun-dried tomatoes and cook for 2 minutes. Add the red pepper flakes if you prefer a spicy kick.
Step 4:
Pour in the heavy cream and stir gently. Allow it to simmer for 2-3 minutes until slightly thickened.
Step 5:
Add the grated Parmesan cheese, stirring until it melts into the sauce. Season with black pepper and salt to taste.
Step 6:
Toss the fresh spinach into the skillet and cook until wilted, about 1-2 minutes.
Step 7:
Add the cooked spaghetti to the skillet and toss to coat evenly with the creamy sauce. If the sauce is too thick, stir in the reserved pasta water a little at a time until the desired consistency is reached.
Step 8:
Garnish with extra Parmesan cheese and serve immediately.
Variations
Protein Additions: Add grilled chicken, shrimp, or crispy bacon for extra protein.
Vegetarian Enhancements: Include mushrooms, artichoke hearts, or roasted bell peppers.
Vegan Alternative: Use coconut cream instead of heavy cream, and replace Parmesan with nutritional yeast.
Low-Carb Option: Swap spaghetti with zucchini noodles or spaghetti squash.
Cooking Notes
Use high-quality sun-dried tomatoes packed in oil for the best flavor.
Avoid overcooking the spinach to retain its vibrant color and nutrients.
For a nutty flavor, toast the Parmesan cheese slightly before adding it to the sauce.
Serving Suggestions
Serve alongside garlic bread or a fresh garden salad for a complete meal.
Pair with a glass of white wine, such as Sauvignon Blanc or Chardonnay.
Tips
Save time by prepping all ingredients before you start cooking.
Use whole-grain or gluten-free spaghetti if needed.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (Per Serving):
Calories: 450
Protein: 12g
Sodium: 680mg
FAQs
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 2 days. Reheat gently before tossing with freshly cooked spaghetti.
You can use half-and-half, whole milk, or a plant-based alternative like almond or coconut milk.
Increase the amount of red pepper flakes or add a pinch of cayenne pepper for more heat.
While the cream sauce may separate slightly upon thawing, it’s still safe to freeze. Reheat gently and stir well to restore its creamy texture.
Conclusion
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a surefire way to elevate your pasta game. Whether you’re hosting a dinner party or just treating yourself, this creamy, flavorful dish is guaranteed to impress. With its simple preparation and endless customization options, it’s destined to become a family favorite. So, grab your ingredients and enjoy a delicious meal today!
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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Total Time: 30 minutes
Description
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a delicious and creamy pasta dish that combines tender spaghetti, fresh spinach, and tangy sun-dried tomatoes in a rich Parmesan-infused cream sauce. This quick and easy recipe delivers restaurant-quality flavor, making it perfect for a cozy dinner at home or an impressive dish for guests. Customizable with various add-ins, it’s a versatile and satisfying meal everyone will love!
Ingredients
- 12 oz (340g) spaghetti
- 3 cups fresh spinach leaves
- 1 cup sun-dried tomatoes (oil-packed), chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon black pepper
- Salt, to taste
- 1/4 cup pasta water (reserved from cooked spaghetti)
Instructions
- Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/4 cup of pasta water and drain the rest. Set the spaghetti aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the chopped sun-dried tomatoes and cook for 2 minutes. Add the red pepper flakes if you prefer a spicy kick.
- Pour in the heavy cream and stir gently. Allow it to simmer for 2-3 minutes until slightly thickened.
- Add the grated Parmesan cheese, stirring until it melts into the sauce. Season with black pepper and salt to taste.
- Toss the fresh spinach into the skillet and cook until wilted, about 1-2 minutes.
- Add the cooked spaghetti to the skillet and toss to coat evenly with the creamy sauce. If the sauce is too thick, stir in the reserved pasta water a little at a time until the desired consistency is reached.
- Garnish with extra Parmesan cheese and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Americans
