Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
If you’re searching for a pasta recipe that feels like a warm Italian embrace, Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is the answer. This vibrant dish brings together silky noodles, fresh spinach, and a lusciously creamy sauce bursting with bits of tangy sun-dried tomato. Every forkful is beautifully balanced, with plenty of flavor, texture, and a visual pop from that gorgeous sauce. It’s the kind of easy comfort food you’ll want to make on a busy weeknight, yet impressive enough to serve to guests.
Ingredients You’ll Need
The magic of Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is how it comes together from such a simple list of ingredients. Each one plays an important role: from the bright sun-dried tomatoes to the leafy spinach and luscious cream, everything is essential for delicious, restaurant-quality results.
- Spaghetti: Classic noodles that soak up the rich sauce beautifully. Try to cook it al dente for the best texture!
- Olive Oil: Essential for blooming garlic and sun-dried tomatoes, providing a lush, Mediterranean base.
- Garlic: Just a few cloves give an aromatic, savory punch that makes the sauce irresistible.
- Sun-Dried Tomatoes in Oil: These bring bold, tangy-sweet intensity; chop them finely for the best distribution in the sauce.
- Baby Spinach: Adds freshness, color, and nutrients while gently wilting into the creamy sauce.
- Heavy Cream: Makes everything decadently silky; if you want lighter, try half-and-half, but full cream is best for richness.
- Parmesan Cheese: Melts into the sauce for nutty depth and a classic Italian finish.
- Red Pepper Flakes (Optional): For a tiny bit of heat that awakens all the other flavors.
- Salt and Black Pepper: Adjust these carefully to bring out every flavor note in the dish.
- Fresh Basil or Extra Parmesan for Garnish (Optional): Finish with brightness or added richness for a little extra flair.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until perfectly al dente. Remember to reserve about half a cup of that precious pasta water before draining — you might need it for that silky sauce finish later! Set the cooked noodles aside while you create the magic in the skillet.
Step 2: Sauté Garlic and Sun-Dried Tomatoes
In a roomy skillet set over medium heat, splash in the olive oil and toss in the minced garlic. Sauté for about a minute, just until fragrant but not browned. Add your chopped sun-dried tomatoes and let them cook for two minutes. They’ll perfume your kitchen and infuse the oil with their sweet, tangy richness — the heart of the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.
Step 3: Wilt the Spinach
Now, pile in the baby spinach (it always looks like a lot, but it wilts fast and loses volume). Stir gently for two to three minutes until the greens are just tender and a gorgeous bright color. This step adds a garden-fresh note and gorgeous color to your pasta.
Step 4: Make the Creamy Sauce
Pour in the heavy cream and bring everything to a gentle simmer, stirring to loosen up any delicious browned bits in the pan. Sprinkle in the grated Parmesan cheese and (if you like a hint of heat) the red pepper flakes. Cook for another two to three minutes until the sauce thickens ever so slightly. The Parmesan melts completely, marrying with cream for the silkiness that makes Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce so unforgettable.
Step 5: Toss the Pasta and Finish the Dish
Add your cooked spaghetti to the skillet. Toss everything together so the noodles absorb that lovely creamy sauce. If the mixture looks a bit thick, splash in reserved pasta water a little at a time until you get the creamy consistency you love. Season with salt and freshly ground black pepper to taste. Serve piping hot, then scatter fresh basil or extra Parmesan over the top for a show-stopping finish.
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Garnishes
Nothing elevates a bowl of Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce like a finishing touch. Sprinkle plenty of fresh basil on top for herbal brightness, or shower with extra Parmesan for an even richer bite. A twist of black pepper or a drizzle of the sun-dried tomato oil adds visual and flavor pizzazz!
Side Dishes
Round out your meal with a crisp, lemony green salad or crusty warm bread that’s perfect for soaking up any extra sauce. Roasted vegetables or a simple antipasti platter also work beautifully, making dinner feel like a little Italian feast.
Creative Ways to Present
Try twirling the spaghetti with tongs and nestling each portion onto plates for a restaurant-worthy look. For gatherings, serve family-style on a big platter, garnished with swirls of basil and scattered sun-dried tomato strips. Individual ramekins with extra sauce and cheese make dinner feel special, even on an ordinary evening.
Make Ahead and Storage
Storing Leftovers
Cool any extra Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce to room temperature, then transfer to an airtight container and store in the fridge for up to three days. The flavors meld beautifully as it sits, so leftovers are a bonus lunch the next day!
Freezing
While cream-based sauces sometimes separate after freezing, you can stash cooked pasta and sauce in an airtight container for up to one month. For best results, undercook the spinach a bit, and reheat gently to help the sauce regain its smooth texture.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of milk or reserved pasta water to loosen the sauce if needed. Toss well before serving — a fresh sprinkle of Parmesan brings everything right back to life.
FAQs
Can I make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce vegan?
Absolutely! Substitute a plant-based cream for the heavy cream, and use nutritional yeast in place of Parmesan. Just check that your pasta is egg-free, and enjoy this vibrant dish completely dairy-free.
What’s the best way to chop sun-dried tomatoes for this recipe?
Use a sharp knife and slice them into thin strips or small dice. Chopping them finely helps the savory-tart flavor distribute evenly throughout the creamy sauce without overwhelming any bite.
Can I add protein to this pasta?
Definitely! Grilled chicken, sautéed shrimp, or even white beans work beautifully. Simply add your chosen protein after the sauce thickens but before tossing with the pasta.
How do I prevent the cream sauce from curdling?
Avoid boiling the sauce aggressively; instead, bring it to a gentle simmer and stir regularly. Adding the cheese gradually and ensuring the pan isn’t too hot will also help it emulsify smoothly.
Is there a gluten-free option for this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce?
Swap in your favorite gluten-free spaghetti or pasta shape. The sauce itself is naturally gluten-free, so you can easily make this a celiac-friendly meal.
Final Thoughts
If you’re longing for a meal that’s rich, comforting, and a total celebration of Italian-inspired flavors, you’ll adore this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce. I hope you give it a try—let it become your new weeknight classic, and don’t forget to share with friends or family!
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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- 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 Parmesan cheese creates a rich and satisfying meal that is perfect for a cozy dinner at home.
Ingredients
Spaghetti:
- 12 oz spaghetti
Sun-Dried Tomato Cream Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes in oil, chopped
- 5 oz baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Garnish:
- Fresh basil or extra Parmesan
Instructions
- Cook the Spaghetti: Boil spaghetti in salted water until al dente. Reserve pasta water, drain, and set aside.
- Prepare the Sauce: Sauté garlic in olive oil, add sun-dried tomatoes, then spinach. Pour in cream, simmer, and add Parmesan and red pepper flakes.
- Combine and Serve: Toss cooked spaghetti in the sauce, adjust consistency with pasta water, season, and garnish before serving.
Notes
- You can use half-and-half for a lighter sauce.
- Enhance with sautéed mushrooms or grilled chicken for added protein.
- For a vegan version, opt for dairy-free cream and nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 5g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg
