Get ready to fall in love with a dish that’s as vibrant in flavor as it is in color! The Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe brings together tender spaghetti coated in a luxuriously creamy sauce bursting with the tangy sweetness of sun-dried tomatoes and bright, fresh spinach. This recipe is a perfect weeknight indulgence or an impressive yet easy dinner to share with friends. Each bite is a celebration of Italian-inspired comfort with a fresh, wholesome twist that you’ll want to make again and again.
Ingredients You’ll Need
Don’t let the simplicity fool you—each ingredient in this recipe plays a crucial role in building layers of irresistible flavor and texture. From the luscious creaminess of heavy cream to the vibrant earthiness of fresh spinach, every element contributes to a perfectly balanced dish.
- 12 oz spaghetti: The classic pasta base that soaks up the creamy sauce beautifully while providing satisfying bite.
- 1 tablespoon olive oil: Adds a silky richness and helps gently sauté the garlic and spices without overpowering.
- 3 cloves garlic (minced): Garlic’s aromatic punch is essential for that savory depth that wakes up your taste buds.
- 1/2 teaspoon red pepper flakes (optional): A pinch adds a subtle heat that contrasts perfectly with the creamy sauce for those who like a kick.
- 1/2 cup sun-dried tomatoes in oil (drained and chopped): These bring intense, chewy bursts of tangy-sweet tomato flavor that really define the dish.
- 1 cup heavy cream: The star of the sauce that creates that indulgent, velvety texture.
- 1/2 cup grated Parmesan cheese: Adds nuttiness and saltiness, melting smoothly into the sauce for richness.
- 5 oz fresh spinach: Fresh spinach lightens the dish with vibrant color and a mild, slightly earthy taste.
- Salt and black pepper to taste: Basic seasoning to balance and bring out the flavors.
- Chopped fresh basil (optional, for garnish): Adds a fragrant herbaceous note that elevates every bite.
How to Make Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil, then add the spaghetti. Cook according to the package instructions until al dente—firm but tender to the bite. Be sure not to overcook as it will continue to cook slightly in the sauce later. Drain and set aside.
Step 2: Sauté Garlic and Red Pepper Flakes
In a large skillet over medium heat, warm the olive oil. Add the minced garlic and red pepper flakes (if using). Sauté for about one minute or until fragrant but not browned. This quick step is crucial for releasing the garlic’s aromatic essence, which forms the flavor foundation of your sauce.
Step 3: Add Sun-Dried Tomatoes
Stir in the chopped sun-dried tomatoes and cook for another two minutes. This allows the tomatoes to soften slightly and infuse the oil with their rich, tangy character, which will carry through the sauce.
Step 4: Create the Cream Sauce
Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Once the cream is warm, mix in the grated Parmesan cheese until melted and smooth. This combination creates the lush, velvety base that coats every strand of spaghetti lovingly.
Step 5: Wilt the Spinach
Add the fresh spinach to the sauce and cook for about two minutes until wilted but still vibrant green. The spinach adds freshness and a welcome touch of earthiness that balances the richness.
Step 6: Combine and Season
Season the sauce with salt and black pepper to taste. Add the cooked spaghetti directly into the skillet and toss gently but thoroughly to ensure every noodle is embraced by the creamy, flavorful sauce. Serve immediately for the best texture and taste.
How to Serve Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe
Garnishes
A sprinkle of freshly chopped basil adds a beautiful pop of color and a fresh herbal aroma that perfectly complements the rich sauce. If you like, add some extra Parmesan cheese on top for an inviting finish that invites you to dig right in.
Side Dishes
This dish pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to cut through the creaminess, or some warm, crusty bread on the side to soak up every last bit of sauce. Roasted vegetables like asparagus or Brussels sprouts are also fantastic companions for a more filling meal.
Creative Ways to Present
For a touch of elegance, serve the spaghetti twirled into neat nests on each plate and garnish with a fresh basil leaf. You can also sprinkle toasted pine nuts or chopped walnuts on top for a satisfying crunch that contrasts beautifully with the creamy sauce and tender spinach.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cool the pasta to room temperature within two hours, then transfer it to an airtight container and store it in the refrigerator. It will keep well for up to three days, making it easy to enjoy a quick and delicious meal the next day.
Freezing
Because of the cream sauce, freezing is not ideal as the texture may separate upon thawing. However, if you must freeze, use a freezer-safe container and reheat gently while stirring to bring the sauce back together. For the best flavor and texture, fresh is recommended for this particular recipe.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of cream or milk to restore the sauce’s creamy consistency. Microwave reheating is also possible—just cover and heat in short intervals, stirring in between to evenly warm the dish without drying it out.
FAQs
Can I use half-and-half instead of heavy cream in this Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe?
Absolutely! Using half-and-half will give you a lighter sauce with less richness, but it will still be delicious. You might want to simmer it a bit longer to thicken, or add a bit more Parmesan for extra creaminess.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains no meat or fish. The Parmesan cheese can be ensured vegetarian-friendly by checking the label or using a vegetarian substitute if necessary.
Can I add protein to this dish?
Definitely! Grilled chicken, sautéed mushrooms, or even chickpeas can be folded in to boost the protein content and make it a heartier meal. Just be sure to season accordingly to keep that perfect balance of flavors.
How spicy is the sauce with the red pepper flakes?
The red pepper flakes add just a gentle hint of heat—nothing overwhelming. You can easily omit them if you prefer a milder dish or increase the amount slightly for more kick.
What type of sun-dried tomatoes work best?
Sun-dried tomatoes packed in oil are the best choice for this recipe because they are tender and flavorful. If using dry-packed tomatoes, rehydrate them in hot water before chopping to soften them for cooking.
Final Thoughts
This Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe is truly one of those dishes that feels like a warm hug on a plate—rich, comforting, and bursting with vibrant flavors. It’s easy enough for a busy weeknight yet special enough to impress guests. I wholeheartedly encourage you to give it a try, savor every creamy, tangy, spinach-filled bite, and then make it a staple go-to meal in your kitchen!
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Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful Italian-inspired pasta dish featuring spaghetti tossed in a sun-dried tomato cream sauce with fresh spinach. This vegetarian main course is enriched with garlic, Parmesan cheese, and a hint of red pepper flakes for a subtle kick, making it a comforting and delicious meal perfect for any occasion.
Ingredients
Pasta
- 12 oz spaghetti
- Salt (for boiling water)
Sauce and Vegetables
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 5 oz fresh spinach
- Salt and black pepper to taste
Garnish
- Chopped fresh basil (optional)
Instructions
- 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. Drain the pasta and set aside.
- Sauté Garlic and Red Pepper Flakes: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, stirring frequently, until fragrant but not browned.
- Cook Sun-Dried Tomatoes: Add the chopped sun-dried tomatoes to the skillet and cook for 2 minutes, allowing the flavors to meld and tomatoes to soften.
- Make the Cream Sauce: Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Slowly stir in the grated Parmesan cheese until it melts completely and the sauce becomes smooth and creamy.
- Wilt the Spinach: Add the fresh spinach to the skillet and cook until wilted, about 2 minutes. Stir well to incorporate the spinach into the sauce.
- Season the Sauce: Season the sauce with salt and freshly ground black pepper to taste, adjusting as needed.
- Toss Pasta with Sauce: Add the cooked spaghetti to the skillet and toss thoroughly to coat the pasta evenly with the sun-dried tomato cream sauce and spinach.
- Serve: Divide the pasta among plates or bowls. Garnish with chopped fresh basil if desired and serve immediately while hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Add grilled chicken or sautéed mushrooms to increase protein content.
- Red pepper flakes are optional but add a subtle spicy kick.
- Use freshly grated Parmesan cheese for best flavor and smooth sauce consistency.
- Be careful not to overcook the garlic to prevent bitterness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
