If you are on the lookout for a vibrant yet comforting pasta dish, this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe is about to become your new favorite. Imagine twirling tender strands of spaghetti enveloped in a luscious, creamy sauce bursting with the rich, tangy sweetness of sun-dried tomatoes and the fresh, earthy pop of wilted spinach. Every bite offers a perfect balance of flavors and textures that feels both indulgent and nourishing. It’s quick enough for a weeknight but impressive enough to serve to friends, making this recipe a versatile treasure in any kitchen.
Ingredients You’ll Need
Though the ingredient list may seem straightforward, each component plays a crucial role in transforming simple pantry staples into a sensational dish. From the fragrant garlic to the creamy Parmesan, every item contributes to the flavor, texture, or color that makes this recipe so irresistible.
- 12 ounces spaghetti: Provides the perfect canvas with its al dente bite that holds the sauce beautifully.
- 2 tablespoons olive oil: Adds richness and helps gently sauté the garlic and tomatoes without burning.
- 3 cloves garlic (minced): Brings an aromatic depth and a savory kick to the sauce.
- 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped): Offers a tangy, concentrated tomato flavor that gives the sauce its signature brightness.
- 5 ounces fresh spinach: Adds vibrant green color, a touch of earthiness, and a healthy dose of nutrients.
- 1 cup heavy cream: Creates the luxuriously smooth and velvety base for the sauce.
- 1/2 cup grated Parmesan cheese: Brings savory umami and thickens the sauce while adding a salty edge.
- 1/4 teaspoon red pepper flakes (optional): For those who like a little gentle heat to balance the creaminess.
- Salt and black pepper to taste: Essentials for seasoning and enhancing all the other flavors.
- 1/4 cup reserved pasta water: Helps loosen the sauce so it clings perfectly to every strand of spaghetti.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Step 1: Cook the Spaghetti
Begin by bringing a large pot of salted water to a boil and cook your spaghetti according to the package directions until al dente. Saving a little pasta water is key here — it’s liquid gold to help marry the sauce and pasta later. Once cooked, drain the pasta but don’t forget to reserve 1/4 cup of that starchy water before you set the noodles aside.
Step 2: Sauté Garlic and Sun-Dried Tomatoes
In a large skillet, warm up your olive oil over medium heat, then toss in the minced garlic. The moment the garlic becomes fragrant, which should only take about 30 seconds, stir in the chopped sun-dried tomatoes. Let those mingle and release their flavor for 1 to 2 minutes. This step builds the foundation of the sauce’s rich and slightly tangy profile.
Step 3: Wilt the Spinach
Next, it’s time to add the fresh spinach to the skillet. Give it a quick stir and watch it wilt down beautifully in about 2 minutes. The spinach adds freshness and a gorgeous pop of green that contrasts the creamy sauce, making each forkful visually and nutritionally balanced.
Step 4: Create the Creamy Sauce
Pour in the heavy cream and allow the mixture to come to a gentle simmer. Stir continuously to prevent scorching and to start thickening the sauce. Then fold in the grated Parmesan cheese and sprinkle the optional red pepper flakes, seasoning everything with salt and black pepper. The cheese melts slowly into the cream, making the sauce silky while infusing it with deep, nutty flavor.
Step 5: Combine Pasta and Sauce
Add the cooked spaghetti directly into the skillet and toss everything together until the noodles are lavishly coated with that heavenly sauce. If the texture seems too thick, don’t hesitate to splash in some reserved pasta water to loosen it up — this trick ensures every strand of spaghetti gets the perfect amount of creamy coating. Let it cook together for another one or two minutes to marry the flavors beautifully.
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Garnishes
Serve this vibrant dish with an extra dusting of freshly grated Parmesan and a few cracked black peppercorns for a simple yet elegant finish. To elevate it, you can sprinkle some toasted pine nuts or fresh chopped basil, adding an exciting texture and fresh aroma that complement the creamy richness perfectly.
Side Dishes
Light salads like arugula with lemon vinaigrette or roasted vegetables work wonderfully alongside this creamy pasta to balance your meal. Garlic bread is a classic side that never fails to delight, offering a crunchy counterpart which makes every bite satisfyingly complete.
Creative Ways to Present
For special occasions, serve this dish in individual shallow bowls garnished with microgreens or edible flowers to bring elegance to the table. You can also try layering it with thin slices of grilled chicken or sautéed mushrooms for an added protein twist, making it a heartier main course that still retains its luscious character.
Make Ahead and Storage
Storing Leftovers
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe holds up well in the fridge for up to three days when stored in an airtight container. The flavors often deepen overnight, but keep in mind the sauce will thicken, so some careful reheating is needed to bring it back to creamy perfection.
Freezing
Although fresh cream-based sauces don’t always freeze perfectly, you can freeze leftovers in a freezer-safe container for up to one month. To reduce potential texture changes, freeze before combining pasta and sauce and thaw in the fridge overnight, then gently mix together when reheating.
Reheating
Reheat gently on the stove over low heat, adding a splash of milk, cream, or reserved pasta water to restore the sauce’s smoothness. Stir frequently to ensure even warming and to avoid the sauce separating or sticking to the pan. The goal is a silky, just-warmed dish that tastes like it was served fresh.
FAQs
Can I use sun-dried tomatoes that are not packed in oil?
Yes, you can use dry-packed sun-dried tomatoes, but I recommend soaking them in warm water for about 10 minutes before chopping. This will soften them up and prevent the sauce from drying out, ensuring that rich tomato flavor is still front and center.
Is it possible to make this recipe vegan?
Absolutely! Swap the heavy cream for creamy coconut milk or a plant-based creamer and substitute Parmesan with a vegan cheese or nutritional yeast. These changes keep the sauce decadent while respecting vegan dietary needs.
Can I add protein to this dish?
Definitely! Grilled chicken, shrimp, or even tofu works beautifully here. You can cook them separately and toss them in at the end to keep the sauce creamy and the proteins tender. It’s a flexible recipe that welcomes your favorite proteins.
How spicy is this dish with the red pepper flakes?
The red pepper flakes add just a subtle kick, not overwhelming heat. You can always adjust the amount to your spice tolerance or omit them altogether if you prefer a milder flavor. It’s your kitchen, your rules!
What’s the best way to prevent the spinach from becoming soggy?
Make sure to add the spinach after the tomatoes have cooked down and cook it just until wilted — about two minutes is perfect. Overcooking leads to sogginess, but quick sautéing keeps the spinach vibrant and fresh in texture.
Final Thoughts
If you’re craving a pasta dish that is both comforting and colorful, this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe will not disappoint. Its creamy texture, combined with the bright sun-dried tomatoes and fresh spinach, delivers an unforgettable flavor that’s quick to whip up and guaranteed to satisfy. Give it a try, and soon it’ll be one you turn to time and again for an effortless, delicious meal.
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
A creamy and flavorful spaghetti dish featuring fresh spinach and tangy sun-dried tomatoes in a rich Parmesan cream sauce. Perfect for a quick vegetarian Italian-American meal that’s both comforting and elegant.
Ingredients
Pasta and Sauce
- 12 ounces spaghetti
- 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 the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1/4 cup of the pasta cooking water before draining the spaghetti. Set pasta aside.
- Sauté Garlic and Tomatoes: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Stir in the chopped sun-dried tomatoes and cook for 1 to 2 minutes to combine flavors.
- Wilt the Spinach: Add the fresh spinach to the skillet with the garlic and tomatoes. Cook for about 2 minutes, stirring occasionally, until the spinach is wilted and tender.
- Make the Cream Sauce: Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir constantly to prevent curdling. Gradually mix in the grated Parmesan cheese and red pepper flakes if using. Season the sauce with salt and black pepper to your taste.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the cream sauce. Toss well to coat all the strands evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it and achieve desired creaminess.
- Final Simmer and Serve: Cook everything together for another 1 to 2 minutes over low heat to allow the flavors to meld and the sauce to thicken slightly. Serve hot with extra Parmesan sprinkled on top if desired.
Notes
- For a lighter sauce, substitute half-and-half for the heavy cream.
- Add grilled chicken or shrimp for extra protein and a heartier meal.
- To make it vegan, use coconut cream instead of heavy cream and dairy-free Parmesan-style cheese.
