Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making it perfect for a hassle-free meal.
- Deliciously Creamy: The heavy cream and Parmesan cheese create a luscious, velvety sauce.
- Balanced Flavors: The tanginess of sun-dried tomatoes pairs beautifully with the richness of the sauce.
- Versatile: Easily customizable with protein or extra veggies to suit your taste.
Ingredients
- 12 oz spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Crushed red pepper flakes (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add Sun-Dried Tomatoes and Spinach: Stir in the chopped sun-dried tomatoes and fresh spinach. Cook until the spinach is wilted, about 2-3 minutes.
- Prepare the Cream Sauce: Pour in the heavy cream, stirring to combine. Reduce heat to low and gradually add Parmesan cheese, stirring until melted and the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly. Season with salt, pepper, and crushed red pepper flakes if desired.
- Serve: Plate the pasta, garnish with extra Parmesan cheese, and serve immediately.
Servings and Timing
- Servings: This recipe makes about 4 servings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Add Protein: Try grilled chicken, shrimp, or tofu for added protein.
- More Vegetables: Mushrooms, bell peppers, or cherry tomatoes make great additions.
- Herb Boost: Fresh basil or parsley can enhance the flavors even more.
- Cheese Swap: Swap Parmesan for Pecorino Romano or a dairy-free alternative.
Storage/Reheating
- Storage: Let leftovers cool before transferring to an airtight container. Refrigerate for up to 3 days.
- Reheating: Reheat in a skillet over medium heat, adding a splash of cream or milk to restore creaminess. You can also microwave individual portions for 1-2 minutes, stirring halfway.
- Freezing: This dish is not ideal for freezing, as the cream sauce may separate.
FAQs
Can I use a different type of pasta?
Yes! Fettuccine, linguine, or penne work well with this sauce.
How can I make this dish vegan?
Use coconut cream instead of heavy cream, and swap Parmesan for nutritional yeast or a vegan cheese alternative.
Do I need to use sun-dried tomatoes in oil?
Oil-packed sun-dried tomatoes are best for flavor and texture, but if using dry-packed ones, soak them in hot water before using.
Can I use milk instead of heavy cream?
Yes, but the sauce will be less rich. For a creamier alternative, try half-and-half.
What goes well with this pasta?
Pair it with garlic bread, a fresh salad, or roasted vegetables.
How do I prevent the sauce from curdling?
Keep the heat low when adding the cream, and avoid boiling the sauce.
Can I prepare the sauce in advance?
Yes! Make the sauce a day ahead and store it in the fridge. Reheat gently before adding pasta.
How can I make this dish spicier?
Increase the crushed red pepper flakes or add a pinch of cayenne pepper.
Can I substitute Parmesan with another cheese?
Yes, try Asiago or Gruyère for a different flavor twist.
Conclusion
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a satisfying, easy-to-make pasta dish packed with rich flavors. Whether you’re making a quick dinner for your family or impressing guests, this creamy, comforting meal will surely become a favorite.
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Pasta, Main Course
- Method: Stovetop
- Cuisine: Italian, Mediterranean
- Diet: Vegetarian
Description
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a quick and easy pasta dish bursting with rich flavors. The creamy sauce, tangy sun-dried tomatoes, and fresh spinach create a perfect balance of taste and texture. Ready in under 30 minutes, it’s ideal for weeknight dinners or special occasions.
Ingredients
- 12 oz spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Crushed red pepper flakes (optional)
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to package instructions until al dente.
- Drain and set aside.
2. Sauté Garlic
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant (about 1 minute).
3. Add Sun-Dried Tomatoes and Spinach
- Stir in chopped sun-dried tomatoes and fresh spinach.
- Cook until the spinach is wilted (about 2-3 minutes).
4. Prepare the Cream Sauce
- Pour in the heavy cream, stirring to combine.
- Reduce heat to low and gradually add Parmesan cheese, stirring until melted and smooth.
5. Combine Pasta and Sauce
- Add cooked spaghetti to the skillet and toss to coat evenly.
- Season with salt, pepper, and crushed red pepper flakes (if using).
6. Serve
- Plate the pasta and garnish with extra Parmesan cheese.
- Serve immediately and enjoy!
Notes
- For added protein: Toss in grilled chicken, shrimp, or tofu.
- For extra veggies: Mushrooms, bell peppers, or cherry tomatoes work well.
- For a vegan version: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
- For a spicier kick: Add more red pepper flakes or a pinch of cayenne.
