When you’re craving a comforting yet fresh pasta dish, this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce hits all the right notes. The rich, velvety sauce infused with sun-dried tomatoes pairs beautifully with tender spinach and perfectly cooked spaghetti, making it a satisfying meal any night of the week.
You’ll love how simple ingredients come together quickly to create a flavorful dish that feels special without requiring hours in the kitchen. Once you try this recipe, it will surely become a staple in your pasta rotation.
Why You'll Love This Recipe
- Rich, creamy sauce bursting with sun-dried tomato flavor
- Fresh spinach adds a vibrant, healthy touch
- Easy to prepare in under 30 minutes
- Perfectly balanced between comfort and freshness
- Vegetarian-friendly and customizable
Ingredients
Gather these simple ingredients to make the sun-dried tomato cream sauce and assemble the pasta:
- 12 ounces spaghetti
- 3 tablespoons olive oil, divided
- 4 ounces sun-dried tomatoes (oil-packed), drained and chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 5 cups fresh baby spinach
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Servings: 4
- Calories: Approximately 520 per serving
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 9-11 minutes. Reserve 1/2 cup of pasta water, then drain the spaghetti.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add the chopped sun-dried tomatoes to the skillet and cook for 2 minutes, stirring occasionally to release their flavor.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly, about 3-4 minutes. Season with salt, black pepper, and crushed red pepper flakes if using.
- Add the fresh spinach to the sauce and cook for 1-2 minutes until wilted, stirring frequently to coat it in the creamy sauce.
- Toss the cooked spaghetti into the skillet with the sauce. Add reserved pasta water a little at a time if the sauce needs thinning, stirring to combine everything evenly.
- Drizzle the remaining 1 tablespoon olive oil over the pasta and give it a final toss. Taste and adjust seasoning if needed.
- Divide the pasta among plates and garnish with extra Parmesan cheese and fresh basil leaves for a pop of color and flavor.
Tips for the Best Results
- Use oil-packed sun-dried tomatoes for a richer, more flavorful sauce.
- Reserve pasta water to loosen the sauce without watering down the flavor.
- Don’t overcook the spinach; just wilt it gently to keep its vibrant color and nutrients.
- Freshly grate Parmesan for the best melting and flavor impact.
- If you want a lighter version, substitute half-and-half for the heavy cream.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it chills; add a splash of milk or cream when reheating to loosen it back up.
You can also freeze the pasta in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or microwave, stirring occasionally to heat evenly.
Frequently Asked Questions
Can I use dried sun-dried tomatoes instead of oil-packed?
Yes, but you’ll want to rehydrate dried sun-dried tomatoes in warm water for about 20 minutes before chopping. Oil-packed tomatoes have more flavor and richness, so you might want to add a little extra olive oil if using dried.
Is this recipe vegan-friendly?
This version uses heavy cream and Parmesan cheese, so it’s not vegan. You can substitute coconut cream and nutritional yeast or vegan Parmesan alternatives to make it vegan-friendly.
What pasta works best with this sauce?
Spaghetti is classic, but you can use fettuccine, linguine, or even penne. Just adjust cooking times accordingly and make sure the pasta holds the creamy sauce well.
Can I add protein to this dish?
Absolutely! Grilled chicken, sautéed shrimp, or crispy tofu cubes would complement the creamy sun-dried tomato cream sauce and spinach nicely for a more filling meal.