If you’re craving a meal that feels like a warm hug but still looks impressive on the table, Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is it. This dish is a symphony of silky noodles, vibrant greens, and a dreamy sauce bursting with the sweet-tangy punch of sun-dried tomatoes—all coming together in under half an hour. Whether you’re feeding a weeknight crowd or treating yourself to a cozy solo dinner, this recipe delivers pure comfort with a touch of elegance.
Ingredients You’ll Need
Gathering your ingredients for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce couldn’t be easier, and each one plays a key role in creating layers of flavor, color, and that irresistible creamy texture. Here’s what you’ll want to have ready:
- Spaghetti: The classic base that soaks up all that luscious sauce—feel free to swap in your favorite pasta shape if you’re feeling adventurous.
- Olive oil: A splash of good olive oil brings richness and helps the garlic and tomatoes bloom with flavor.
- Garlic: Three cloves, minced, are just enough to infuse the dish with savory warmth without overpowering the sauce.
- Sun-dried tomatoes in oil: These little gems pack a punch of concentrated sweetness and tang, and chopping them ensures every bite gets a pop of flavor.
- Fresh baby spinach: Two generous cups wilt down beautifully, adding freshness and a gorgeous green hue.
- Heavy cream: This is what makes the sauce so silky and indulgent—if you want a lighter touch, see the notes about using half-and-half.
- Milk: Blending milk with the cream keeps the sauce rich but not too heavy.
- Grated Parmesan cheese: Adds a nutty, salty kick that ties everything together.
- Red pepper flakes (optional): For a subtle heat that lifts the creamy sauce without overpowering the other flavors.
- Salt and black pepper: Essential for balancing and enhancing all the ingredients.
- Fresh basil or parsley (optional): A sprinkle of herbs at the end brightens the whole dish and makes it look extra inviting.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Step 1: Cook the Spaghetti
Start by bringing a big pot of salted water to a boil and cook your spaghetti until it’s just al dente. That little bite in the center means your pasta will soak up the sauce without getting mushy. Don’t forget to scoop out about half a cup of that starchy pasta water before draining—this will be your secret weapon for the perfect sauce texture later.
Step 2: Sauté Garlic and Sun-Dried Tomatoes
In a large skillet over medium heat, pour in the olive oil and let it shimmer. Toss in the minced garlic and sauté for about 30 seconds, just until it’s fragrant and golden. Then add the chopped sun-dried tomatoes and give them a quick stir—they only need a minute, but this step brings out their full, robust flavor.
Step 3: Wilt the Spinach
Now, pile in the fresh baby spinach. It may look like a lot at first, but don’t worry—it’ll wilt down quickly. Stir it around for two to three minutes until the leaves are soft and bright green, adding a lovely earthy note and a pop of color to the dish.
Step 4: Make the Cream Sauce
Pour in the heavy cream and milk, then sprinkle in the grated Parmesan cheese. Stir gently to combine and let the mixture simmer for three to four minutes, just until it thickens slightly. Season with salt, a good grind of black pepper, and red pepper flakes if you like a little heat. The sauce should be smooth, rich, and flecked with bits of tomato and spinach.
Step 5: Toss and Serve
Add your cooked spaghetti straight to the skillet and toss everything together until the pasta is beautifully coated with the sun-dried tomato cream sauce. If things seem a bit thick, add a splash of that reserved pasta water—a little goes a long way to create a glossy, restaurant-worthy finish. Serve your Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce warm, topped with fresh herbs and extra Parmesan if you’re feeling fancy.
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Garnishes
A handful of chopped fresh basil or parsley sprinkled over the top is the quickest way to make your Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce look and taste even more vibrant. A final dusting of Parmesan adds a salty bite and finishes the dish beautifully.
Side Dishes
This pasta is rich and satisfying on its own, but it pairs wonderfully with a crisp green salad, a loaf of crusty bread for mopping up sauce, or simple roasted veggies. These sides balance the creamy sauce and round out your meal with freshness and crunch.
Creative Ways to Present
For a show-stopping presentation, try twirling individual servings of pasta into nests with tongs and plating them high. Serve in shallow bowls for a cozy feel, or set the skillet right on the table family-style so everyone can dig in together. Don’t forget a shower of fresh herbs and a drizzle of good olive oil for that final chef’s kiss.
Make Ahead and Storage
Storing Leftovers
Any leftover Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce can be transferred to an airtight container and stored in the refrigerator for up to three days. The flavors actually deepen overnight, making this a great make-ahead option for busy weeks.
Freezing
While creamy sauces can separate when frozen, you can freeze this dish if you need to. Let the pasta cool completely, portion it into freezer-safe containers, and freeze for up to one month. Thaw in the fridge overnight before reheating for best results.
Reheating
To reheat, place the pasta in a skillet with a splash of milk or water over low heat, stirring gently until it’s warmed through and the sauce is smooth again. Avoid microwaving if possible, as gentle stovetop reheating preserves the texture of the cream sauce.
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti is classic in Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce, you can swap in penne, fettuccine, or even a gluten-free variety. Just be sure to adjust the cooking time according to the pasta you choose.
Can I add protein to this dish?
Definitely. Grilled chicken or sautéed shrimp make wonderful additions if you’d like to add a protein boost. Simply cook them separately and toss them in with the pasta at the end.
What can I substitute for heavy cream?
If you’re looking for a lighter version, half-and-half works nicely, or you can even try using evaporated milk. Just keep in mind that the sauce might be a bit less rich but still delicious.
How do I prevent the sauce from curdling?
Be sure to simmer the sauce gently over medium heat, and avoid letting it boil vigorously. Stirring in the cheese gradually also helps keep things smooth and creamy.
Is this recipe vegetarian?
Yes! Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is completely vegetarian as written, making it perfect for meatless nights or serving a mixed crowd.
Final Thoughts
There’s something truly special about sharing a plate of Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce—whether it’s a busy weeknight or a relaxed weekend dinner. It’s simple, comforting, and just a little bit fancy. Give it a try, and don’t be surprised if it becomes a regular in your kitchen rotation!
Print
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A delightful and creamy spaghetti dish featuring fresh baby spinach and sun-dried tomatoes in a luscious Parmesan cream sauce, perfect for a quick and satisfying vegetarian dinner.
Ingredients
Pasta
- 8 ounces spaghetti
Sauce
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 2 cups fresh baby spinach
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Garnish
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
- Sauté Aromatics and Tomatoes: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and cook for another minute to release their flavors.
- Wilt Spinach: Add the fresh baby spinach to the skillet and cook until wilted, about 2 to 3 minutes, stirring occasionally to evenly cook.
- Prepare Cream Sauce: Pour in the heavy cream and milk, stirring gently. Add the grated Parmesan cheese and simmer the sauce for 3 to 4 minutes, allowing it to thicken slightly. Season the sauce with salt, black pepper, and red pepper flakes if desired, adjusting to taste.
- Toss Pasta in Sauce: Add the cooked spaghetti to the skillet with the cream sauce. Toss thoroughly to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your preferred consistency.
- Serve: Serve the spaghetti warm, garnished with fresh basil or parsley and additional Parmesan cheese if desired for an extra touch of flavor and color.
Notes
- For a lighter alternative, substitute heavy cream with half-and-half.
- Add grilled chicken or shrimp to increase the protein content and make the dish heartier.
- This creamy sun-dried tomato sauce works wonderfully with other pasta shapes such as penne or fettuccine.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 45mg
