Spaghetti & Spinach in Sun-Dried Tomato Cream Sauce Recipe

Introduction

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a delicious and easy-to-make dish that combines fresh greens with a rich, flavorful sauce. Perfect for a weeknight dinner, it offers a creamy twist on classic pasta with a touch of spice and freshness.

Ingredients

• 8 ounces spaghetti
• 2 cups fresh spinach, roughly chopped
• 1 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil, for garnish (optional)

Instructions

1. Step 1: In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Step 3: Add the chopped spinach and sun-dried tomatoes to the skillet. Cook until the spinach wilts, about 2-3 minutes.
4. Step 4: Pour in the heavy cream and reduce heat to low. Stir well to combine with the vegetables.
5. Step 5: Add grated Parmesan cheese, red pepper flakes, salt, and pepper. Mix until the cheese melts and the sauce thickens slightly.
6. Step 6: Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce.
7. Step 7: Let the dish sit for a minute to allow flavors to meld. Optionally, garnish with fresh basil before serving.
8. Step 8: Serve hot and enjoy your wonderful meal with family or friends!

Tips & Variations

• Use sundried tomatoes packed in oil for a richer flavor, but drain them well to avoid excess oiliness.
• For a lighter version, substitute half-and-half for the heavy cream.
• Add cooked chicken or shrimp for extra protein.
• If you prefer less spice, omit the red pepper flakes or reduce the amount.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or water to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach; just thaw and drain it well before adding to the skillet to avoid excess moisture in the sauce.

How can I make this dish vegan?

Swap the heavy cream for a plant-based cream alternative and use nutritional yeast or a vegan Parmesan substitute instead of cheese.

Spaghetti & Spinach in Sun-Dried Tomato Cream Sauce Recipe

Print Recipe

★★★★★

4.6 from 69 reviews

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a rich and creamy pasta dish combining tender spaghetti noodles with vibrant fresh spinach and tangy sun-dried tomatoes in a luscious Parmesan cream sauce. Perfect for a comforting yet elegant meal that comes together quickly and satisfies any pasta lover.

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

Ingredients

Scale 1x2x3x

Pasta & Vegetables

• 8 ounces spaghetti
• 2 cups fresh spinach, roughly chopped
• 1 cup sun-dried tomatoes, chopped

Sauce & Seasonings

• 1 cup heavy cream
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Garnish

• Fresh basil, for garnish (optional)

Instructions

1. Cook the Spaghetti: In a large pot, bring salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta and set it aside, keeping it warm.
2. Sauté Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
3. Add Spinach and Tomatoes: To the skillet, add the roughly chopped spinach and chopped sun-dried tomatoes. Cook for 2 to 3 minutes until the spinach wilts and the tomatoes are heated through.
4. Prepare the Cream Sauce: Pour the heavy cream into the skillet with the vegetables. Reduce the heat to low and stir well to combine the cream with the spinach and sun-dried tomatoes.
5. Season the Sauce: Stir in the grated Parmesan cheese, red pepper flakes if using, and season with salt and pepper. Continue stirring until the cheese melts and the sauce thickens slightly, creating a creamy texture.
6. Combine with Spaghetti: Add the cooked spaghetti to the skillet and toss thoroughly to coat the pasta evenly with the rich cream sauce and vegetables.
7. Serve: Allow the dish to rest for a minute to let the flavors meld beautifully. Optionally, garnish with fresh basil leaves for a burst of color and fresh herb aroma.
8. Enjoy: Serve the pasta hot and enjoy a delicious, comforting meal perfect for family or guests.

Notes

• For a vegan variation, substitute the heavy cream and Parmesan with plant-based alternatives.
• If sun-dried tomatoes are packed in oil, drain them before chopping to avoid excess oiliness.
• Add a pinch of red pepper flakes for a mild kick, or omit for a milder flavor.
• Use freshly grated Parmesan for the best flavor and melting quality.
• Reserve some pasta water before draining to adjust the sauce consistency if desired.
• Fresh basil garnish enhances freshness but can be skipped if unavailable.

Keywords: spaghetti recipe, spinach pasta, sun-dried tomato cream sauce, easy pasta dish, creamy pasta, vegetarian Italian recipe