Name: Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
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)

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Introduction

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a simple yet flavorful pasta dish that brings together creamy, tangy, and fresh ingredients. Perfect for a quick weeknight dinner, it offers a delightful twist on traditional spaghetti with a rich, sun-dried tomato sauce.

A close-up view of creamy pasta in a white bowl placed on a white marbled surface, showing one main layer of thick spaghetti noodles coated in a smooth, orange-yellow sauce with visible herbs and spices. Within the pasta, bright green spinach leaves and dark red bits of sun-dried tomatoes are mixed evenly throughout, creating spots of contrasting color. The texture is glossy and rich, with specks of black pepper scattered on top, giving it a slightly rugged look. The pasta strands are twirled loosely in a natural way, emphasizing the creaminess of the sauce and fresh ingredients photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cook the spaghetti according to package directions until al dente. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Step 3: Stir in the chopped sun-dried tomatoes and fresh spinach. Cook until the spinach is wilted, stirring occasionally.
Step 4: Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat and gradually stir in the grated Parmesan cheese until the sauce becomes creamy and smooth.
Step 5: Toss the cooked spaghetti with the sauce, and season with salt, pepper, and crushed red pepper flakes if using.
Step 6: Serve immediately, garnished with additional Parmesan cheese if desired.

Tips & Variations

Use oil-packed sun-dried tomatoes for a richer flavor or rehydrate dry-packed ones in warm water before chopping.
For a lighter version, substitute half the heavy cream with milk or use a plant-based cream alternative.
Add toasted pine nuts or chopped fresh basil for extra texture and aroma.
If you prefer a spicier dish, increase the amount of crushed red pepper flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water to loosen the sauce if it has thickened.

How to Serve

A close-up view of creamy spaghetti pasta served in a white bowl, showing thick noodles twisted and coated in a rich orange-yellow sauce mixed with bits of green spinach leaves and dark red sun-dried tomatoes. The sauce has visible black pepper and fine herb specks, giving it a textured, slightly glossy look. The bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this sauce works well with various pasta shapes like penne, fettuccine, or rigatoni. Just adjust the cooking time according to the pasta type.

How can I make this dish vegan?

Replace the heavy cream with coconut cream or a plant-based alternative, and use vegan Parmesan or nutritional yeast instead of grated Parmesan cheese.