Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe

Introduction

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a delicious and creamy pasta dish that comes together quickly. It’s packed with vibrant flavors from sun-dried tomatoes and fresh spinach, making it an ideal weeknight dinner or special meal any time.

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: Stir in grated Parmesan cheese, red pepper flakes (if using), 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 blend. Garnish with fresh basil if desired, then serve hot.

Tips & Variations

• For a lighter version, substitute half of the heavy cream with milk or a plant-based alternative.
• Try adding cooked chicken or shrimp for extra protein.
• Use sun-dried tomatoes packed in oil for a richer flavor, but reduce the olive oil added in the skillet accordingly.
• If you like heat, increase the red pepper flakes to taste.

Storage

Store leftovers 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 water to loosen the sauce if necessary.

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. Make sure to thaw and squeeze out excess water before adding it to the skillet to avoid a watery sauce.

Is this recipe suitable for vegetarians?

Yes, this dish is vegetarian as long as the Parmesan cheese used does not contain animal-derived rennet. Check the label or use a vegetarian-friendly cheese.

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe

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★★★★★

4.7 from 60 reviews

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a quick, delicious pasta recipe featuring tender spaghetti tossed in a rich and creamy sun-dried tomato sauce with fresh spinach and a hint of garlic. Perfect for a comforting weeknight dinner, it balances vibrant flavors with a luscious sauce made from heavy cream and Parmesan cheese.

• Author: Clara
• 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

• 8 ounces spaghetti

Vegetables and Herbs

• 2 cups fresh spinach, roughly chopped
• 1 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• Fresh basil, for garnish (optional)

Dairy and Oils

• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil

Seasonings

• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Cook the Spaghetti: In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain well and set aside to keep warm.
2. Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until it becomes fragrant, approximately 1 minute, taking care not to burn it.
3. Add Spinach and Tomatoes: Incorporate the chopped fresh spinach and sun-dried tomatoes into the skillet. Cook together until the spinach wilts, about 2 to 3 minutes, stirring occasionally.
4. Prepare the Cream Sauce: Pour the heavy cream into the skillet with the vegetables and reduce the heat to low. Stir continuously to blend the cream with the spinach and tomatoes, allowing the flavors to meld.
5. Season the Sauce: Add the grated Parmesan cheese, red pepper flakes if using, and salt and pepper to taste. Mix well until the cheese melts completely and the sauce thickens slightly, coating the ingredients nicely.
6. Combine with Spaghetti: Add the drained spaghetti directly into the skillet with the sauce. Toss carefully to ensure the pasta is evenly coated with the creamy sun-dried tomato and spinach sauce.
7. Serve: Allow the dish to sit for about a minute off heat to let the flavors integrate fully. Optionally, garnish with fresh basil leaves to enhance aroma and presentation.
8. Enjoy: Serve immediately while hot and enjoy this delicious, creamy pasta with your family or friends for a satisfying meal.

Notes

• Be careful not to overcook the garlic; burnt garlic will impart a bitter flavor.
• For a thicker sauce, simmer the cream a little longer before adding the cheese.
• Sun-dried tomatoes packed in oil can add more richness; adjust olive oil accordingly.
• Add red pepper flakes according to your preference for heat or omit if you prefer a milder dish.
• Use freshly grated Parmesan for best melting and flavor.
• Leftover pasta can be stored in the refrigerator for up to 2 days; reheat gently on stovetop with a splash of cream or water.

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