Name: Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 8 ounces spaghetti; 2 cups fresh spinach, roughly chopped; 1 cup sun-dried tomatoes, chopped; 2 cloves garlic, minced; 1 cup heavy cream; 1 tablespoon olive oil; ½ cup grated Parmesan cheese; ½ teaspoon red pepper flakes (optional); Salt and pepper to taste; Fresh basil, for garnish (optional)

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Introduction

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a simple yet flavorful dish that combines creamy, tangy, and fresh elements. Perfect for a quick weeknight dinner, it brings together wholesome ingredients for a satisfying meal.

A white bowl holds a single serving of spaghetti coated in a creamy, orange-tinted sauce. The pasta strands are twisted into a neat mound with pieces of dark green spinach leaves scattered throughout. Small bits of reddish-brown ingredients are spread on top, adding texture, while black pepper flecks sprinkle the dish lightly. The creamy sauce glistens, giving the spaghetti a smooth and rich look. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces spaghetti
2 cups fresh spinach, roughly chopped
1 cup sun-dried tomatoes, chopped
1 cup heavy cream
1 tablespoon olive oil
2 cloves garlic, minced
½ cup grated Parmesan cheese
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh basil, for garnish (optional)

Instructions

Step 1: In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Step 3: Add chopped spinach and sun-dried tomatoes to the skillet. Cook until the spinach wilts, about 2 to 3 minutes.
Step 4: Pour in heavy cream and reduce heat to low. Stir well to combine with the vegetables.
Step 5: Add grated Parmesan cheese, red pepper flakes (if using), salt, and pepper. Stir until the cheese melts and the sauce thickens slightly.
Step 6: Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce.
Step 7: Let the dish sit for a minute to allow flavors to meld. Garnish with fresh basil if desired.
Step 8: Serve hot and enjoy your delicious meal.

Tips & Variations

For a lighter version, substitute half-and-half for heavy cream or use a plant-based cream alternative.
Add grilled chicken or shrimp for extra protein.
If sun-dried tomatoes are packed in oil, reduce the olive oil slightly to balance the fat.
For more heat, increase the red pepper flakes or add a dash of hot sauce.

Storage

Store leftover spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce if needed.

How to Serve

A white bowl filled with a single layer of creamy yellow spaghetti, coated in a smooth sauce with visible glistening oil. Mixed within the pasta are dark green spinach leaves and small pieces of red sun-dried tomatoes scattered evenly. The dish is sprinkled with coarse black pepper and red chili flakes, adding texture and color contrast on top. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried spinach instead of fresh?

Fresh spinach works best for texture and flavor, but you can use frozen spinach if drained well. Add it during the sauté step and cook until heated through.

Is sun-dried tomato paste a good substitute?

Sun-dried tomato paste has a more concentrated flavor and different texture. You can use it, but reduce the quantity and adjust the sauce thickness by adding a bit more cream or broth.