Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
If you’re ready for a show-stopping vegetarian dinner that’s equal parts sophisticated and simple, Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce absolutely delivers! Imagine springy al dente pasta coated in a velvety Parmesan cream sauce, studded with jewels of savory sun-dried tomatoes and vibrant wilted spinach. This dish has everything: creamy richness, a kiss of garlic, bright pops of color, and just enough spice to keep you on your toes. It’s pure comfort with a touch of elegance—and best of all, it comes together in just 30 minutes, making it perfect for busy weeknights or impressive impromptu gatherings.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, working together to create a dish that’s far greater than the sum of its parts. These essentials ensure the best flavor, color, and texture possible—don’t skip the little details!
- Spaghetti: The heart of the dish; its classic texture is perfect for soaking up all that luscious sauce.
- Olive oil: Adds fruity richness and keeps the garlic from burning as it sautés.
- Garlic (minced): The aromatic backbone—fresh garlic is a must for the best flavor.
- Sun-dried tomatoes in oil (drained & chopped): Concentrated bursts of tangy-sweet tomato; chop them small for even bites in every forkful.
- Crushed red pepper flakes (optional): A bit of heat livens up the creamy sauce, but you can skip it for a milder version.
- Heavy cream: The magic ingredient that makes the sauce luxuriously smooth and decadent.
- Parmesan cheese (grated): Infuses the sauce with nutty, salty depth—be sure to grate fresh for the biggest flavor impact.
- Fresh baby spinach: Brings vibrant color, gentle earthy taste, and a bit of nutrition to every bite.
- Salt and black pepper: Essential for bringing all the flavors together and filling out the sauce.
- Pasta water (reserved): The starch in the water helps the sauce cling to the spaghetti.
- Fresh basil or more Parmesan (optional): For a bright herbal layer or extra cheesy bliss right before serving.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Step 1: Cook the Spaghetti
Bring a big pot of salted water to a gentle boil, then add the spaghetti. Give it a stir and cook until perfectly al dente—check the package for timing, but keep an eye out so it doesn’t go mushy! Right before you drain it, scoop out 1/4 cup of that starchy pasta water and set it aside. This little trick will help marry the sauce and pasta later on.
Step 2: Sauté Garlic and Sun-Dried Tomatoes
In a large skillet, warm the olive oil over medium heat and get ready for some amazing kitchen aromas. Toss in the minced garlic and those chopped sun-dried tomatoes, letting them sizzle and infuse the oil for a minute or two. Stir in the red pepper flakes if you want a hint of gentle heat—it’s totally up to you!
Step 3: Build the Sun-Dried Tomato Cream Sauce
Pour the heavy cream into the skillet and let it come to a gentle simmer. This is where the magic starts! Sprinkle in the freshly grated Parmesan cheese and stir until it melts into the cream, thickening the sauce slightly. After about 3–4 minutes, you’ll have a sauce that’s glossy and irresistible.
Step 4: Wilt the Spinach
Add the baby spinach right into the skillet—don’t be alarmed if it seems like a lot! In just a minute or two, it will soften and shrink down, adding beautiful green flecks throughout your cream sauce.
Step 5: Toss It All Together
Add the cooked spaghetti and that reserved pasta water directly into the skillet. Use tongs to gently toss the noodles in the sauce until everything is coated in creamy goodness. Taste and tweak the salt and pepper to make sure it’s absolutely perfect for you.
Step 6: Garnish and Serve
As soon as everything’s hot and silky, plate up the pasta and finish with fresh basil or a sprinkle of extra Parmesan. This last touch makes the whole dish sing with flavor and color!
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Garnishes
Bring the dish to life with bright, fresh basil leaves or a cloud of grated Parmesan right before serving. If you love a little crunch, add toasted pine nuts for extra texture or a sprinkle of lemon zest for a pop of freshness—the possibilities are endless!
Side Dishes
This pasta shines alongside warm, crusty bread for swiping through the sun-dried tomato cream sauce. Pair it with a simple arugula salad tossed in lemon for a peppery counterpoint, or sautéed asparagus to keep things green and light on the side.
Creative Ways to Present
Try twirling portions into tidy pasta nests for an elegant dinner-party feel, or serve the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce family-style in a gorgeous serving bowl. For a rustic vibe, sprinkle microgreens or edible flowers over the top for a taste of springtime any time of year!
Make Ahead and Storage
Storing Leftovers
If you have leftovers of Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce, let them cool to room temperature before transferring to an airtight container. This dish keeps well in the fridge for up to three days, making lunch or a speedy dinner just a quick reheat away.
Freezing
While cream-based sauces can sometimes split after freezing, this recipe actually does pretty well in the freezer if you reheat it gently. Simply portion into freezer-safe containers and freeze for up to two months—just note that the spinach might lose a bit of its bright color.
Reheating
For best results, gently reheat Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce in a skillet over low to medium heat, stirring in a splash of milk or cream to revive the creamy texture. A quick microwave works too—cover loosely and stir halfway through to prevent drying out.
FAQs
Can I make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce gluten-free?
Absolutely! Simply swap in your favorite gluten-free spaghetti or noodles. All the other ingredients are naturally gluten-free, so you can enjoy this comforting dish with ease.
What proteins work well with this pasta?
This meal is satisfying on its own, but grilled shrimp or sliced grilled chicken make fantastic add-ins. Both complement the flavors of the sun-dried tomato cream sauce beautifully.
Do I have to use heavy cream?
For the silkiest sauce, heavy cream is best, but you can use half-and-half for a lighter version. Just note the sauce may be a touch thinner, but it’ll still taste delicious!
Will frozen spinach work instead of fresh?
Fresh baby spinach gives the best color and texture, but in a pinch, you can use frozen spinach. Thaw it and squeeze out excess water before tossing it into the sauce so things don’t get too watery.
What can I do with leftover sun-dried tomatoes?
Try stirring extra chopped sun-dried tomatoes into salads, leafy greens, or even scrambled eggs! They’re such a flavor booster that they can jazz up almost any savory dish.
Final Thoughts
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is more than just a weeknight wonder—it’s a love letter to comfort food with a dash of Italian flair. I hope you feel inspired to make this recipe your own and share it with someone special. Don’t be surprised if it becomes your new go-to for both cozy nights in and nights that call for something truly special!
Print
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in a delightful blend of flavors with this creamy and satisfying spaghetti dish featuring a rich sun-dried tomato cream sauce paired with fresh baby spinach.
Ingredients
Spaghetti:
- 12 ounces spaghetti
Sun-Dried Tomato Cream Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes in oil (drained and chopped)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 5 ounces fresh baby spinach
- Salt and black pepper to taste
- 1/4 cup pasta water (reserved)
- Fresh basil or more Parmesan for garnish (optional)
Instructions
- Cook the Spaghetti: Boil spaghetti in salted water, then drain and set aside, reserving pasta water.
- Prepare the Sauce: Sauté garlic and sun-dried tomatoes in olive oil. Add red pepper flakes, heavy cream, and Parmesan. Simmer until thickened.
- Add Spinach and Pasta: Wilt spinach in the sauce, then toss in cooked spaghetti and reserved pasta water. Season and mix well.
- Serve: Garnish with basil or extra Parmesan, and enjoy!
Notes
- You can use half-and-half for a lighter sauce or gluten-free pasta if preferred.
- Enhance with grilled chicken or shrimp for added protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 5g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 70mg
