Name: Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 12 oz spaghetti; 1 tablespoon olive oil; 3 cloves garlic, minced; ½ teaspoon red pepper flakes (optional); ½ cup sun-dried tomatoes, drained and chopped; 1 cup heavy cream; ½ cup grated Parmesan cheese; 5 oz fresh spinach, roughly chopped; Salt and black pepper to taste; Chopped fresh basil or parsley for garnish (optional)

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If you’re searching for a cozy, crowd-pleasing pasta that feels fancy but is secretly simple, look no further than Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce. This dish is a celebration of flavors: silky noodles, sweet and tangy sun-dried tomatoes, tender spinach, and a Parmesan-laced cream sauce that clings to every strand. It’s the perfect balance of comfort and brightness, and I promise it’ll quickly become a staple in your weeknight rotation.

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of thoughtfully chosen ingredients come together to create magic in this recipe. Each one brings something special to the table, whether it’s richness, color, or a burst of flavor. Here’s what you’ll need for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce:

Spaghetti: The classic noodle base that soaks up every bit of the luscious sauce.
Olive oil: Adds a subtle fruitiness and helps the garlic bloom in the pan.
Garlic: Three cloves bring aromatic depth and a gentle bite.
Red pepper flakes (optional): For a hint of heat that lifts the creamy sauce without overpowering it.
Sun-dried tomatoes: These bring a sweet-tangy punch and gorgeous color to the dish.
Heavy cream: The foundation of the sauce, making it extra silky and indulgent.
Parmesan cheese: Melts into the sauce for nutty, salty goodness and extra creaminess.
Fresh spinach: Wilts beautifully into the sauce, offering a pop of green and a boost of nutrition.
Salt and black pepper: Essential for balancing and amplifying all the other flavors.
Fresh basil or parsley (optional): Sprinkled on top for a burst of freshness and color.

How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Step 1: Cook the Spaghetti

Begin by bringing a big pot of salted water to a boil. Cook the spaghetti according to the package instructions until it’s perfectly al dente. Before draining, remember to reserve about half a cup of that starchy pasta water—it’s liquid gold for adjusting the sauce later. Drain the pasta and set it aside while you create the creamy magic.

Step 2: Sauté Garlic and Red Pepper Flakes

While the pasta cooks, heat olive oil in a large skillet over medium heat. Toss in the minced garlic and red pepper flakes (if using). Let them sizzle for about a minute, just until the garlic is fragrant and lightly golden. This step lays down the flavor foundation for the entire Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.

Step 3: Add Sun-Dried Tomatoes

Stir in your chopped sun-dried tomatoes and let them warm through in the garlicky oil for another minute or two. Their sweet, tangy intensity will infuse the oil and bring a lovely depth to the sauce.

Step 4: Pour in the Cream and Melt the Cheese

Lower the heat, then pour in the heavy cream, stirring gently to combine. Let the mixture simmer quietly for a couple of minutes—just enough to thicken slightly. Next, add the grated Parmesan cheese and stir until it melts completely, transforming everything into a velvety, cohesive sauce.

Step 5: Add Spinach and Wilt

Now, scatter in the roughly chopped spinach. It will seem like a lot at first, but it quickly wilts down to just the right amount. Stir until the spinach is just wilted, keeping its vibrant color and gentle bite intact.

Step 6: Toss with Pasta and Adjust

Add the cooked spaghetti right into the skillet, tossing thoroughly to coat every strand in the sun-dried tomato cream sauce. If the sauce feels too thick, loosen it up with a splash or two of your reserved pasta water until it reaches your desired consistency. Taste and season with salt and black pepper as needed.

Step 7: Serve and Garnish

Serve your Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce warm, topped with a shower of fresh basil or parsley if you like. The aroma alone will have everyone racing to the table!

How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Garnishes

Finish each plate with a generous sprinkle of chopped fresh basil or parsley. For an extra touch, add a few shavings of Parmesan or a drizzle of good olive oil. These little flourishes bring both visual appeal and a burst of fresh flavor to the finished dish.

Side Dishes

This creamy pasta pairs beautifully with a crisp green salad tossed in lemony vinaigrette or a platter of roasted vegetables. Warm, crusty bread is perfect for mopping up any leftover sauce, making the meal even more satisfying.

Creative Ways to Present

For a dinner party, twirl small nests of Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce onto individual plates and top with a single basil leaf for elegance. Or, serve family-style from a big, shallow bowl, letting everyone help themselves for a relaxed, communal feel.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce to an airtight container and refrigerate for up to 3 days. The flavors meld beautifully overnight, making for an even tastier lunch the next day.

Freezing

While the cream sauce is best enjoyed fresh, you can freeze leftovers in a pinch. Let the pasta cool completely before sealing it in a freezer-safe container. Thaw overnight in the fridge before reheating, but keep in mind the sauce may separate slightly after freezing.

Reheating

To reheat, place the pasta in a skillet over low heat with a splash of milk or cream to refresh the sauce. Stir gently until warmed through and creamy again. If you’re in a hurry, the microwave works too—just cover and heat in short bursts, stirring in between.

FAQs

Can I use a different type Main Course

Absolutely! While spaghetti is classic, any long pasta like linguine or fettuccine works beautifully. Even short shapes like penne or fusilli do a great job of catching the luscious sauce.

Is there a dairy-free option?

Yes, you can swap the heavy cream for a plant-based alternative (like coconut cream or unsweetened cashew cream) and use a vegan Parmesan substitute. The flavor will change slightly, but the dish will still be deliciously creamy.

Can I add protein to this dish?

Definitely! Try tossing in cooked chicken, shrimp, or white beans for extra protein. They all pair wonderfully with the flavors in Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.

Will frozen spinach work instead of fresh?

You can substitute frozen spinach in a pinch. Just thaw and squeeze out any excess water before adding it to the sauce to avoid thinning it out.

How can I make the sauce lighter?

For a lighter take, use half-and-half instead of heavy cream, or even whole milk for a subtler creaminess. You’ll still enjoy a lovely, velvety sauce with fewer calories.

Final Thoughts

I can’t wait for you to try this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce. It’s one of those recipes that feels special enough for guests but easy enough for a cozy night at home. Share it with your loved ones, and watch it become a new favorite around your table!

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe

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4.8 from 13 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delicious and creamy spaghetti dish featuring sun-dried tomato cream sauce and fresh spinach, perfect for a quick and satisfying vegetarian meal.

Ingredients

Scale

Pasta

12 oz spaghetti

Sauce

1 tablespoon olive oil
3 cloves garlic, minced
½ teaspoon red pepper flakes (optional)
½ cup sun-dried tomatoes, drained and chopped
1 cup heavy cream
½ cup grated Parmesan cheese

Vegetables & Seasoning

5 oz fresh spinach, roughly chopped
Salt and black pepper to taste
Chopped fresh basil or parsley for garnish (optional)

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Instructions

Cook Pasta: Cook the spaghetti according to package instructions in salted water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Sauté Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for 1 minute until fragrant.
Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 1–2 minutes to release their flavors.
Make the Cream Sauce: Lower the heat and add the heavy cream, stirring until combined. Let the mixture simmer gently for 2–3 minutes.
Incorporate Cheese and Spinach: Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth. Add the chopped spinach and cook until just wilted, about 1–2 minutes.
Toss Pasta in Sauce: Add the cooked spaghetti to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.
Season and Serve: Season the dish with salt and black pepper to taste. Serve warm, topped with fresh basil or parsley if desired.

Notes

For a lighter version, substitute half-and-half for heavy cream.
Add cooked chicken, shrimp, or white beans for extra protein.
Whole wheat or gluten-free pasta can be used as a substitute for regular spaghetti.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American