Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe

Introduction

This Spaghetti & Spinach with Sun Dried Tomato Cream Sauce is a delightful twist on classic pasta dishes. The creamy sauce, enriched with sun-dried tomatoes and fresh spinach, brings vibrant flavors to the table with every bite. It’s a quick and satisfying meal perfect for weeknights or casual gatherings.

Ingredients

• 12 oz spaghetti
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions

1. Step 1: Cook the spaghetti according to package directions until al dente. Drain and set aside.
2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Step 3: Stir in the chopped sun-dried tomatoes and fresh spinach. Cook until the spinach is wilted.
4. Step 4: Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce heat and gradually stir in the grated Parmesan cheese until the sauce becomes creamy and smooth.
5. Step 5: Toss the cooked spaghetti into the sauce, mixing well to combine. Season with salt, pepper, and crushed red pepper flakes if desired.
6. Step 6: Serve the pasta hot, garnished with additional Parmesan cheese if you like. Enjoy the creamy texture with the vibrant flavors.

Tips & Variations

• For a lighter version, substitute half of the heavy cream with milk or use a plant-based cream alternative.
• Add toasted pine nuts or walnuts on top for an extra crunch.
• Swap spinach for kale or arugula for a different leafy green flavor.
• If you can’t find sun-dried tomatoes, use roasted red peppers for a similar smoky sweetness.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if it thickens. Avoid microwave reheating to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried pasta other than spaghetti for this recipe?

Yes, any pasta shape you prefer or have available will work well. Penne, fettuccine, or linguine are great alternatives.

How can I make this dish vegan?

Use a plant-based cream and vegan Parmesan-style cheese. Also, ensure that the sun-dried tomatoes don’t contain any animal-derived ingredients.

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe

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★★★★★

4.9 from 143 reviews

This Spaghetti & Spinach with Sun Dried Tomato Cream Sauce recipe features tender spaghetti tossed in a rich, creamy sauce infused with sun-dried tomatoes, fresh spinach, and Parmesan cheese. The garlic-sautéed base adds aroma and depth, while optional crushed red pepper flakes provide a subtle kick, making it a flavorful and comforting Italian-inspired pasta dish perfect for weeknight dinners.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 12 oz spaghetti

Sauce and Vegetables

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Seasonings

• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions

1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain the pasta well and set it aside while you prepare the sauce.
2. Sauté Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for about 1 minute or until fragrant, being careful not to let it burn.
3. Add Spinach and Tomatoes: Stir in the chopped sun-dried tomatoes and fresh spinach. Cook for 2–3 minutes until the spinach is wilted and the tomatoes are heated through.
4. Create the Cream Sauce: Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low, then gradually stir in 1/2 cup grated Parmesan cheese until the sauce becomes creamy and smooth.
5. Combine and Season: Add the cooked spaghetti to the skillet with the sauce. Toss everything together to coat the pasta evenly. Season with salt, pepper, and crushed red pepper flakes if using, adjusting to taste.
6. Serve: Divide the pasta onto plates or bowls, garnish with additional Parmesan cheese if desired, and serve hot for a deliciously creamy and flavorful meal.

Notes

• For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
• Sun-dried tomatoes packed in oil work best for richer flavor, but rehydrated dry ones can be used.
• Add grilled chicken or sautéed mushrooms to boost protein and texture.
• Use gluten-free spaghetti to make this recipe suitable for a gluten-free diet.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream sauce.

Keywords: spaghetti, spinach, sun-dried tomatoes, cream sauce, pasta recipe, Italian pasta, quick dinner, garlic, Parmesan