Description
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a rich and flavorful pasta dish featuring tender spinach, sun-dried tomatoes, and a creamy garlic-Parmesan sauce. It’s easy to make and perfect for a comforting dinner that feels indulgent but comes together quickly!
Ingredients
Units
Scale
For the Pasta
- 12 oz spaghetti
- 6 cups fresh spinach leaves
For the Sauce
- 2 tbsp olive oil (or oil from the sun-dried tomato jar)
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 tsp Italian seasoning
- Salt and black pepper, to taste
Optional Garnish
- Fresh basil leaves, chopped
- Extra Parmesan cheese
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.
- During the last 1 minute of cooking, add the spinach to the pot to wilt. Drain both the pasta and spinach, reserving 1 cup of pasta water.
- Prepare the Sauce:
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sun-dried tomatoes, cooking for 1–2 minutes until fragrant.
- Make the Cream Sauce:
- Stir in the heavy cream, Parmesan cheese, red pepper flakes, Italian seasoning, salt, and pepper. Simmer gently for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine the Pasta and Sauce:
- Add the cooked spaghetti and spinach to the skillet. Toss to coat the pasta in the sauce, adding reserved pasta water a little at a time to reach your desired consistency.
- Serve:
- Divide the pasta into bowls or plates. Garnish with fresh basil and extra Parmesan cheese if desired. Serve warm and enjoy!
Notes
- For added protein, top with grilled chicken, shrimp, or tofu.
- Use whole wheat or gluten-free spaghetti for a healthier or gluten-free option.
- If you love more veggies, add sautéed mushrooms or cherry tomatoes to the sauce.