The star of this dish is the sun-dried tomatoes, which add an unexpected burst of flavor to the creamy sauce. Paired with the freshness of spinach, the result is a dish that's both hearty and nutritious.
What makes this dish even better is its versatility. For those looking to make it a more filling meal, adding grilled chicken or shrimp would make it a protein-packed option that's still deliciously balanced.
This spaghetti dish also comes together quickly, which is perfect for those nights when you're short on time. The creamy sauce, tender pasta, and sun-dried tomatoes make for an irresistible combination that will leave you craving more.
Whether you're cooking for yourself, feeding a family, or entertaining guests, Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a choice. It's one of those meals that's both comforting and elegant, perfect for all occasions.
Why You Will Love This Recipe
- Rich and Creamy: The sun-dried tomato cream sauce is rich, flavorful, and perfectly coats the spaghetti for a decadent meal.
- Healthy Spinach: Fresh spinach adds a burst of color and nutrients to the dish, balancing the creamy sauce.
- Quick and Easy: This dish comes together in just 30 minutes, making it ideal for busy weeknights.
- Customizable: Add extra vegetables, chicken, or even shrimp to make it your own.
- Deliciously Tangy: The sun-dried tomatoes add a tangy and savory kick, creating a unique flavor profile.
- Perfect for Pasta Lovers: A great dish for anyone who loves pasta and creamy, flavorful sauces.
Ingredients
- 8 oz spaghetti (or pasta of your choice)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (packed in oil), chopped
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 3 cups fresh spinach
- Salt and pepper to taste
- ¼ teaspoon red pepper flakes (optional)
- Fresh basil or parsley for garnish (optional)
Directions
- Step No.1: Cook the pasta
Cook the spaghetti according to package instructions. Drain and set aside, reserving ¼ cup of pasta water.
- Step No.2: Prepare the sun-dried tomato cream sauce
In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes or until fragrant.
- Add the chopped sun-dried tomatoes and cook for an additional 2-3 minutes, allowing them to soften and release their flavor.
- Step No.3: Make the cream sauce
Stir in the heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
- Add the grated Parmesan cheese and stir until the cheese melts into the sauce.
- Step No.4: Add spinach
Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until the spinach wilts and becomes tender.
- Step No.5: Combine with pasta
Add the cooked spaghetti to the skillet, tossing to coat the pasta in the creamy sun-dried tomato sauce.
- If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Step No.6: Serve
Season with salt, pepper, and red pepper flakes (if using). Garnish with fresh basil or parsley. Serve hot and enjoy!
Tips for Success
- Use high-quality sun-dried tomatoes: For the best flavor, use sun-dried tomatoes packed in oil. They provide the richest taste.
- Adjust the creaminess: If you prefer a thicker sauce, use more cream or let it cook longer to thicken. For a lighter sauce, reduce the cream.
- Add protein: If you’d like to add some protein, grilled chicken, shrimp, or even bacon would be great additions to this dish.
- Use fresh spinach: Fresh spinach wilts easily and adds a nice balance to the rich sauce. Avoid frozen spinach as it releases too much moisture.
- Customize the seasoning: Feel free to adjust the level of garlic, pepper, or red pepper flakes based on your taste preferences.
Variations
- Add mushrooms: Sauté sliced mushrooms with the garlic and sun-dried tomatoes for added flavor and texture.
- Make it spicy: Add extra red pepper flakes or a dash of hot sauce for a spicy kick.
- Use a different cheese: Try using Pecorino Romano or mozzarella for a different flavor profile.
- Vegan version: Substitute the cream with coconut cream or almond milk, and use nutrition informational yeast instead of Parmesan for a dairy-free option.
- Add chicken or shrimp: For a more hearty meal, add cooked chicken breast or shrimp to the pasta.
Serving and Storage
Serving
Serve the spaghetti hot, garnished with fresh basil or parsley. Pair it with a side salad and garlic bread for a complete meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a little water or extra cream to loosen the sauce if needed.
FAQ
You can prepare the sauce ahead of time and store it in the fridge for up to 2 days. Just cook the pasta and combine everything when you’re ready to serve.
While the sauce may change texture after freezing, you can freeze the sun-dried tomato cream sauce for up to 1 month. Reheat gently before serving with fresh pasta.
Fresh spinach is best for this recipe, as it wilts easily and doesn’t release too much moisture. Dried spinach won’t have the same texture or flavor.
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a flavorful and satisfying meal that combines creamy richness with the tang of sun-dried tomatoes.
The addition of fresh spinach adds a healthy, vibrant touch, making this dish both delicious and nutritious.
Whether you're making it for a weeknight dinner or for a special occasion, this pasta dish is sure to impress.
Whether you're making it for a weeknight dinner or for a special occasion, this pasta dish is sure to impress.
The best part is how customizable it is—feel free to add your favorite vegetables, protein, or spices to make it your own.
Enjoy this dish as a comforting dinner, or share it with friends and family for a delightful meal.
SPAGHETTI & SPINACH WITH SUN-DRIED TOMATO CREAM SAUCE
Ingredients
- 8 oz spaghetti
- 2 cups fresh spinach washed and chopped
- ½ cup sun-dried tomatoes packed in oil, chopped
- 1 tablespoon olive oil for sautéing
- 1 clove garlic minced
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes optional
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the spaghetti according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add the chopped sun-dried tomatoes to the skillet and cook for another 2-3 minutes, stirring occasionally.
- Pour in the heavy cream, and bring the mixture to a simmer. Allow it to cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the spinach to the skillet and cook for another 2 minutes, until wilted.
- Stir in the Parmesan cheese and red pepper flakes (if using). Season with salt and pepper to taste.
- Add the cooked spaghetti to the skillet, tossing it in the creamy sauce to coat evenly. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Serve immediately, garnished with fresh basil or parsley if desired.
Notes
- You can substitute the heavy cream with half-and-half or milk for a lighter version, but the sauce won’t be as rich.
- For a vegetarian version, ensure the Parmesan cheese is vegetarian-friendly.
- If you prefer more vegetables, add sautéed mushrooms, zucchini, or bell peppers to the sauce.
- To make the dish spicier, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- This dish is best served fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat with a splash of milk or cream to restore creaminess.
- For a gluten-free option, use gluten-free pasta.
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