Why You’ll Love This Recipe
If you’re looking for a quick and comforting pasta recipe, this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a perfect choice. The creamy sauce made with sun-dried tomatoes adds a rich depth of flavor, while fresh spinach balances it with a touch of greenery. The Parmesan cheese enhances the richness, making each bite satisfying and flavorful. It’s a well-rounded dish that’s simple enough for a weeknight dinner but elegant enough for special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (preferably packed in oil)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 4 cups fresh spinach
- Optional Garnish: Extra Parmesan cheese, crushed red pepper flakes
Directions
-
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining. -
Sauté the Aromatics:
Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in garlic and cook for another 1-2 minutes until fragrant. -
Cook the Sun-Dried Tomatoes:
Add the chopped sun-dried tomatoes to the skillet and sauté for 2-3 minutes to release their flavor. -
Make the Cream Sauce:
Reduce the heat to low and pour in the heavy cream. Stir to combine and bring to a gentle simmer. Add the Parmesan cheese and stir until melted and the sauce is smooth. Season with salt and pepper to taste. -
Combine with Spinach and Pasta:
Add the fresh spinach to the skillet, stirring until wilted. Toss the cooked spaghetti into the sauce, adding reserved pasta water as needed to create the desired sauce consistency. Mix well. -
Serve:
Garnish with extra Parmesan cheese and crushed red pepper flakes, if desired. Serve immediately.
Servings and timing
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Vegan Version: Replace the heavy cream with coconut cream or a non-dairy cream substitute and use a plant-based Parmesan.
- Add Protein: Add grilled chicken, shrimp, or tofu to make this dish a heartier meal.
- Use Other Greens: Swap the spinach for kale, arugula, or Swiss chard for a different flavor profile.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat, adding a splash of milk or cream to loosen the sauce. You can also reheat in the microwave, stirring halfway through.
FAQs
Can I use any pasta for this recipe?
Yes, feel free to use any pasta shape you prefer, such as penne, fusilli, or linguine.
Can I use dried sun-dried tomatoes instead of those packed in oil?
Yes, you can use dried sun-dried tomatoes. Just make sure to soak them in hot water for about 15 minutes before using them in the recipe.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can make the sauce ahead of time and store it in the fridge for up to 3 days. Just reheat and toss with freshly cooked pasta.
How do I make the sauce spicier?
Add some crushed red pepper flakes to the sauce, or stir in some chili paste to taste.
Can I substitute the heavy cream with a lighter option?
You can substitute the heavy cream with half-and-half or a lower-fat cream option, but the sauce may not be as rich.
Is this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free pasta alternative.
How do I prevent the sauce from curdling?
Make sure the heat is low when adding the cream, and don’t allow it to boil. Stir continuously to ensure the cream blends smoothly with the other ingredients.
Can I freeze leftovers?
While it’s possible to freeze leftovers, the creamy sauce may separate when reheated. It’s best enjoyed fresh or within a few days of making.
How do I make the pasta more flavorful?
You can season the pasta water with more salt or add a splash of olive oil to the cooking water for extra flavor.
Can I add more vegetables to this dish?
Yes, you can add mushrooms, bell peppers, or zucchini to the recipe to make it even more veggie-packed.
Conclusion
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a delicious, creamy, and flavorful pasta dish that’s perfect for any occasion. Whether you’re cooking for family, friends, or just yourself, it’s a comforting and satisfying meal that’s easy to make. Plus, with its creamy, sun-dried tomato sauce and fresh spinach, it’s a dish that brings together the best of both worlds—rich flavors and healthy ingredients.
Print
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is the perfect comforting meal! Featuring tender pasta, fresh spinach, and a rich sun-dried tomato cream sauce, it’s a flavorful and satisfying dish that’s ideal for weeknight dinners or special occasions.
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (preferably packed in oil)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 4 cups fresh spinach
- Optional Garnish: Extra Parmesan cheese, crushed red pepper flakes
Instructions
-
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining. -
Sauté the Aromatics:
Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in garlic and cook for another 1-2 minutes until fragrant. -
Cook the Sun-Dried Tomatoes:
Add the chopped sun-dried tomatoes to the skillet and sauté for 2-3 minutes to release their flavor. -
Make the Cream Sauce:
Reduce the heat to low and pour in the heavy cream. Stir to combine and bring to a gentle simmer. Add the Parmesan cheese and stir until melted and the sauce is smooth. Season with salt and pepper to taste. -
Combine with Spinach and Pasta:
Add the fresh spinach to the skillet, stirring until wilted. Toss the cooked spaghetti into the sauce, adding reserved pasta water as needed to create the desired sauce consistency. Mix well. -
Serve:
Garnish with extra Parmesan cheese and crushed red pepper flakes, if desired. Serve immediately.
Notes
- For a vegan version, substitute the heavy cream with coconut cream or a non-dairy alternative and use plant-based Parmesan.
- For added protein, you can top with grilled chicken, shrimp, or tofu.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet, adding a bit of milk or cream to loosen the sauce, or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: 4 servings
- Method: Pasta, Main Dish
- Cuisine: Stovetop
