Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe

Introduction

This Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce is a simple yet elegant pasta dish that combines al dente spaghetti, fresh spinach, and a rich, creamy sauce made from sun-dried tomatoes and Parmesan. Perfect for a quick weeknight dinner or a special occasion, it’s flavorful and satisfying.

Ingredients

• 12 oz spaghetti (or your favorite pasta)
• 1 tbsp salt (for boiling the pasta)
• 2 tbsp olive oil (or oil from sun-dried tomato jar)
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (packed in oil), chopped
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1/2 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes (optional)
• Salt, to taste
• Black pepper, to taste
• 4 cups fresh spinach leaves
• 1 tbsp butter (optional, for added richness)
• Fresh basil or parsley, chopped (optional, for garnish)
• Extra Parmesan cheese (optional, for serving)
• Toasted pine nuts or breadcrumbs (optional, for topping)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
3. Step 3: Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
4. Step 4: Pour in the heavy cream and bring to a gentle simmer. Let the sauce cook for 3–4 minutes, stirring occasionally.
5. Step 5: Stir in the grated Parmesan cheese until melted and smooth. Season with red pepper flakes, salt, and black pepper to taste.
6. Step 6: Add the fresh spinach to the skillet and cook for 2–3 minutes, stirring occasionally, until wilted. If desired, stir in butter for extra richness.
7. Step 7: 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 to loosen it.
8. Step 8: Garnish with fresh basil or parsley, extra Parmesan cheese, and toasted pine nuts or breadcrumbs if desired. Serve immediately and enjoy!

Tips & Variations

• Cook the spaghetti al dente to avoid mushy pasta when mixed with the sauce.
• If the sauce becomes too thick, add reserved pasta water or a bit more cream to reach your preferred consistency.
• Stir in Parmesan cheese off the heat to keep the sauce smooth and prevent clumping.
• Adjust spice by adding more or less red pepper flakes according to your taste.
• For a heartier meal, add grilled chicken, shrimp, or Italian sausage.
• Substitute spinach with kale, arugula, mushrooms, or roasted red peppers if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or water and warm gently on the stovetop or in the microwave to restore creaminess. You can freeze cooked pasta and sauce separately for up to 2 months; thaw in the fridge overnight and reheat on the stovetop.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried sun-dried tomatoes instead of those packed in oil?

Yes, but you may need to rehydrate them in warm water before cooking to achieve the right texture and flavor.

How do I store leftovers of this dish?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or water to maintain the sauce’s texture.