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If you’re looking for a pasta dish that’s rich, creamy, and packed with flavor yet surprisingly simple to make, Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is your ultimate go-to recipe. This dish combines tender spaghetti, vibrant fresh spinach, and a luscious sun-dried tomato cream sauce that will leave your taste buds dancing. Whether you’re cooking for a cozy weeknight dinner, impressing friends at a small gathering, or just craving comfort food with a gourmet twist, this recipe delivers in every way.
Ingredients
- 8 oz spaghetti
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cups fresh spinach
- Salt and pepper, to taste
- Red pepper flakes, optional for heat
- Fresh basil, for garnish
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set aside.
- Sauté the garlic and tomatoes: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in chopped sun-dried tomatoes and cook for 2–3 minutes, letting the flavors meld.
- Prepare the cream sauce: Reduce the heat to low, pour in the heavy cream, and stir until combined. Let it simmer gently for 2–3 minutes, then add Parmesan cheese and stir until smooth.
- Combine pasta and sauce: Add the cooked spaghetti to the skillet, tossing to coat evenly in the creamy tomato sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Add spinach: Stir in fresh spinach leaves, allowing them to wilt slightly while keeping their bright green color. Season with salt, pepper, and optional red pepper flakes.
- Serve immediately: Plate your spaghetti, garnish with fresh basil and an extra sprinkle of Parmesan cheese, and serve warm.
Tips for the Perfect Creamy Pasta
- Use oil-packed sun-dried tomatoes for extra flavor, or rehydrate dry ones in warm water.
- Reserve pasta water to adjust the cream sauce consistency without thinning the flavor.
- Fresh spinach wilts quickly, so add it at the last step to maintain vibrant color and nutrients.
- Cheese choice: Parmesan is classic, but Pecorino Romano adds a sharper bite.
- Make it vegan: Substitute cream with coconut cream or cashew cream and use vegan parmesan.
Variations You’ll Love
- Protein-packed: Add grilled chicken, shrimp, or tofu for a complete meal.
- Mushroom lovers: Sauté mushrooms along with garlic for extra umami.
- Spicy kick: Include red chili flakes or a dash of hot paprika.
- Nutty flavor: Top with toasted pine nuts or walnuts for crunch.
- Zoodle version: Replace spaghetti with zucchini noodles for a low-carb alternative.
Fun Facts & Cultural Context
Sun-dried tomatoes are a staple in Mediterranean cuisine, prized for their concentrated sweet-tart flavor. Combining them with spinach and a rich cream sauce transforms a simple pasta into a luxurious Italian-inspired dish. Pasta itself has roots in ancient Italy, but this modern twist—incorporating fresh greens and a creamy tomato base—is a favorite in contemporary home cooking for its balance of health and indulgence.
Serving Suggestions
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Serve alongside garlic bread or a fresh green salad for a complete meal.
- Leftovers store well in the fridge for 2–3 days and can be gently reheated with a splash of cream or water.
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
A creamy, flavorful pasta dish combining spaghetti, fresh spinach, and sun-dried tomatoes in a rich cream sauce.
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1/2 cup pasta water and drain.
- In a large skillet, heat olive oil over medium heat. Sauté garlic 1 minute until fragrant.
- Add chopped sun-dried tomatoes and cook 2–3 minutes.
- Reduce heat to low and pour in heavy cream. Stir until combined and simmer 2–3 minutes.
- Add Parmesan cheese and stir until smooth.
- Add cooked spaghetti and toss to coat. Add reserved pasta water if needed.
- Stir in fresh spinach until wilted. Season with salt, pepper, and red pepper flakes.
- Serve immediately, garnished with fresh basil and extra Parmesan.
Notes
Store leftovers in airtight container for 2–3 days.
