If you’re searching for an irresistibly creamy and colorful pasta dish, look no further than Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce. This recipe bursts with Mediterranean-inspired flavors—velvety sun-dried tomato cream hugs every strand of spaghetti, vibrant green spinach adds freshness, and a glossy shower of Parmesan brings salty richness to the table. It all comes together in about 30 minutes, making it a winning pick for cozy weeknights and dinner parties alike. Whether you’re feeding your family or looking to impress friends, Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce stands ready to delight.
Ingredients You’ll Need
Simple ingredients are all it takes to create unforgettable flavor. Each one brings something unique to this dish, whether it’s bold color, creaminess, or a pop of savory zest, making Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce incredibly satisfying without any fuss.
- Spaghetti: The foundation of the dish; opt for al dente perfection so it absorbs all that lush sauce.
- Olive oil: Choose extra-virgin for its fruity depth and to gently sauté garlic.
- Garlic: Just three cloves create an aromatic base that perfumes the entire sauce.
- Sun-dried tomatoes (oil-packed): Sweet, tangy, and chewy—these are the true flavor stars of the sauce.
- Fresh spinach: Five ounces may seem like a lot, but it wilts down and infuses the cream sauce with vibrant color and nutrients.
- Heavy cream: The key to that luscious, enveloping sauce—creates dreamy body and richness.
- Parmesan cheese (grated): Adds umami depth and a toasty finish; don’t skip real Parmigiano if possible!
- Red pepper flakes (optional): Want a little heat? A pinch perks up the cream sauce without overpowering the other flavors.
- Salt and black pepper: Essential for seasoning and balancing the sauce.
- Reserved pasta water: The starchy liquid makes it easy to adjust the sauce’s consistency for maximum silkiness.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Step 1: Boil the Spaghetti
Bring a big pot of salted water to a rolling boil and toss in your spaghetti. Stir occasionally so it doesn’t stick, then cook according to the package until just al dente—this way, the pasta will soak up some of the sauce later. Right before draining, save about 1/4 cup of that starchy pasta water and set it aside for later magic.
Step 2: Sauté the Aromatics
While the spaghetti cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and let it sizzle for just 30 seconds—don’t let it brown! This short sauté is your ticket to a wonderfully fragrant base for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.
Step 3: Add Sun-Dried Tomatoes and Spinach
Stir in the chopped sun-dried tomatoes to soak up the garlicky oil and release their natural sweetness. After a minute or two, pile in the fresh spinach. It will look like a mountain but shrinks down amazingly fast. Fold and toss until the greens are wilted and glossy.
Step 4: Create the Creamy Sauce
Next, pour in the heavy cream and give everything a gentle stir. Let it come to a soft simmer—it should bubble at the edges but not boil too hard. Sprinkle in the grated Parmesan and a dash of red pepper flakes if you love a tiny kick. Let the cheese melt completely so your sauce is smooth and silk-like. Taste and adjust with salt and black pepper as needed.
Step 5: Combine Pasta and Finish
Add your drained spaghetti right into the skillet, then toss, toss, toss! If things seem thick, use a splash or two of your reserved pasta water to loosen the sauce. Let it all mingle on the heat for a minute or two so the spaghetti is slicked with sauce and everything melds together. Serve hot, with more Parmesan to top it off if you like.
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Garnishes
For an extra pop of flavor and color, sprinkle your Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce with freshly grated Parmesan, a crack of black pepper, and a few slivers of extra sun-dried tomatoes. A quick scatter of chopped fresh basil or parsley adds herby freshness and visual appeal.
Side Dishes
This creamy pasta begs for simple sides. Try a peppery arugula salad with lemon vinaigrette, warm garlic bread for sauce scooping, or roasted vegetables for added texture and nutrition. These sides turn a bowl of Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce into a complete, comforting meal.
Creative Ways to Present
For your next dinner party, twirl nests of spaghetti onto plates and garnish with vibrant green spinach and sun-dried tomato oil for a gourmet touch. Or, for busy weeknights, serve everything family-style in a big bowl right on the table. Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce also looks lovely sprinkled with toasted pine nuts or drizzled with a tiny bit of high-quality olive oil.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer them to an airtight container and refrigerate for up to 3 days. The sauce may thicken slightly overnight, but a splash of milk or pasta water will revive its silky texture.
Freezing
For best results, freeze the sauce and cooked spaghetti separately in freezer-safe containers or bags. Reheat each component before combining to keep the pasta from absorbing too much sauce and turning mushy. Your Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce will keep well for about a month in the freezer.
Reheating
Warm leftovers gently in a skillet over low heat, adding a splash of milk or reserved pasta water to loosen up the sauce as needed. If you’re reheating from frozen, thaw overnight in the fridge before reheating for the creamiest results. Stir often to keep the sauce smooth.
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti has the perfect texture for this dish, linguine, fettuccine, or penne all make great alternatives. Adjust the cooking time based on the pasta you choose, but keep the creamy magic of Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce the same.
Is there a way to lighten up the sauce?
You can swap half-and-half for the heavy cream or even try a plant-based cream, such as coconut milk, for a lighter version. The sauce won’t be quite as rich, but you’ll still enjoy the delicious flavors that define Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.
Can I make this dish vegan?
Definitely! Substitute coconut cream or an unsweetened dairy-free milk for the heavy cream, and use your favorite vegan Parmesan or nutritional yeast instead of regular Parmesan. Make sure your sun-dried tomatoes and pasta are also vegan-friendly for a fully plant-based Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.
How do I adjust the spice level?
For a mild dish, simply skip the red pepper flakes. Love things spicy? Sprinkle in more flakes or add a pinch of chili powder to turn up the heat. The spice adds a subtle warmth without overshadowing the creamy sun-dried tomato sauce.
What protein could I add?
Grilled chicken, shrimp, or sautéed tofu each make wonderful, easy protein additions. Simply cook your protein separately, then stir it in at the end before serving for an extra-hearty bowl of Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.
Final Thoughts
This recipe is a guaranteed way to impress your loved ones, whether it’s a weeknight surprise or a celebratory meal. Once you’ve tasted the tangy, creamy flavors and the pop of spinach in Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce, you’ll be craving it again and again. Gather your ingredients and let this dish bring a touch of sunshine to your table!
Print
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Indulge in a creamy and flavorful pasta dish with this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce recipe. The combination of sun-dried tomatoes, spinach, and a luscious cream sauce makes for a satisfying meal that’s easy to prepare.
Ingredients
Spaghetti:
- 12 ounces spaghetti
Sun-Dried Tomato Cream Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 5 ounces fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup reserved pasta water
Instructions
- Cook Spaghetti: Boil spaghetti in salted water until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
- Prepare Sun-Dried Tomato Cream Sauce: In a skillet, sauté garlic in olive oil. Add sun-dried tomatoes, spinach, and cook until wilted. Pour in cream, simmer gently, then stir in Parmesan, red pepper flakes, salt, and pepper.
- Combine and Serve: Add cooked spaghetti to the sauce, toss to coat. If needed, add reserved pasta water to loosen the sauce. Cook until creamy. Serve hot with extra Parmesan.
Notes
- You can substitute half-and-half for a lighter sauce or add grilled chicken or shrimp for extra protein.
- For a vegan version, use coconut cream and dairy-free cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 5g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg
