Hey y'all! If you're craving a quick weeknight meal that's both luxurious and comforting, Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce is about to become your new favorite. This dish boasts perfectly cooked pasta tangled with tender spinach, all wrapped up in a velvety, tangy sun-dried tomato cream sauce. It’s a show-stopper for family dinners, date nights, or anytime you want to treat yourself without spending hours in the kitchen. Let's get cooking!
Why You'll Love This
- Rich, creamy texture thanks to the luscious sun-dried tomato cream sauce.
- Quick prep and cook time—on the table in under 30 minutes!
- Packed with fresh spinach for a nutritious boost.
- Full of bold and savory Mediterranean flavors.
- Highly adaptable for vegetarians or with your favorite add-ins.
Ingredients
- 12 oz (340g) spaghetti
- 2 tablespoons olive oil (from the sun-dried tomato jar, if possible)
- ½ cup sun-dried tomatoes, drained and sliced thin
- 3 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- 4 cups fresh baby spinach
- ¼ cup reserved pasta water
- Salt and freshly ground black pepper, to taste
Directions
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, about 10 minutes. Reserve ¼ cup of the pasta water and drain the rest. Set aside.
Step 2: Sauté Aromatics & Sun-Dried Tomatoes
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sun-dried tomatoes; sauté for 2-3 minutes until fragrant. If desired, add the red pepper flakes for a little heat.
Step 3: Make the Cream Sauce
Lower the heat to medium-low. Stir in the heavy cream and Parmesan cheese, and cook for 2-3 minutes, stirring frequently, until the sauce is smooth, creamy, and slightly thickened.
Step 4: Add Spinach
Add the fresh baby spinach to the skillet and cook for 1-2 minutes, or until wilted. Season the sauce with salt and freshly ground black pepper to taste.
Step 5: Combine Pasta and Sauce
Add the drained spaghetti to the skillet along with a splash of the reserved pasta water. Toss everything together until the pasta is well coated and the sauce clings to each strand. Add more pasta water if needed to achieve your desired consistency.
Step 6: Serve and Enjoy
Divide among plates, garnish with extra Parmesan, and serve immediately.
Notes
- Use the oil from the sun-dried tomato jar for extra flavor in your sauce.
- Don't overcook the spinach—just a quick wilt keeps its color and texture vibrant.
- Reserve extra pasta water to help adjust sauce thickness as needed.
Variations
- Vegan: Replace heavy cream with full-fat coconut milk and use vegan Parmesan.
- Add protein: Toss in cooked chicken, shrimp, or crispy tofu for extra heartiness.
- Whole wheat pasta: Swap classic spaghetti for a whole grain or gluten-free variety.
Required Equipment
- Large pot (for boiling pasta)
- Large skillet or sauté pan
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of cream or milk and warm gently in a skillet or microwave until heated through. It's not recommended to freeze this dish, as the cream sauce may separate.
Serving Suggestions & Pairings
- Pair with a crisp green salad and garlic bread for a complete meal.
- Serve alongside roasted veggies or grilled chicken for extra protein.
- A glass of dry white wine, like Pinot Grigio, complements the cream sauce perfectly.
Pro Tips
- Toss the cooked pasta into the sauce while it’s still hot to help the noodles absorb flavor.
- Slice sun-dried tomatoes thinly for even distribution throughout the dish.
- Finish with extra Parmesan and a drizzle of reserved sun-dried tomato oil for irresistible richness.
FAQ
Can I use frozen spinach instead of fresh?
Yes, just thaw and squeeze out excess liquid before stirring it into the sauce.
Is there a substitute for heavy cream?
You can use half-and-half or a non-dairy alternative, though the sauce will be a bit lighter.
How can I make this dish gluten-free?
Simply use your favorite gluten-free spaghetti to make this recipe gluten-free!
Ingredients
- 12 oz (340g) spaghetti
- 2 tablespoons olive oil (from the sun-dried tomato jar, if possible)
- ½ cup sun-dried tomatoes, drained and sliced thin
- 3 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- 4 cups fresh baby spinach
- ¼ cup reserved pasta water
- Salt and freshly ground black pepper, to taste
Instructions
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1Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, about 10 minutes. Reserve ¼ cup of the pasta water and drain the rest. Set aside.
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2While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sun-dried tomatoes; sauté for 2-3 minutes until fragrant. If desired, add the red pepper flakes for a little heat.
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3Lower the heat to medium-low. Stir in the heavy cream and Parmesan cheese, and cook for 2-3 minutes, stirring frequently, until the sauce is smooth, creamy, and slightly thickened.
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4Add the fresh baby spinach to the skillet and cook for 1-2 minutes, or until wilted. Season the sauce with salt and freshly ground black pepper to taste.
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5Add the drained spaghetti to the skillet along with a splash of the reserved pasta water. Toss everything together until the pasta is well coated and the sauce clings to each strand. Add more pasta water if needed to achieve your desired consistency.
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6Divide among plates, garnish with extra Parmesan, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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