Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Introduction

Craving a pasta dish that’s both comforting and elegant? This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a creamy, savory, and slightly tangy pasta that brings restaurant-quality flavors to your dinner table in under 30 minutes.

The combination of tender spaghetti, nutrient-packed spinach, and sun-dried tomatoes in a velvety garlic cream sauce makes this recipe a weeknight favorite that’s still impressive enough for entertaining.

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Ingredients

• 12 oz spaghetti (or linguine)
• 2 tbsp olive oil (from the sun-dried tomato jar for extra flavor)
• 4 garlic cloves, minced
• ½ cup sun-dried tomatoes, sliced
• 1 cup heavy cream (or half-and-half for lighter option)
• ½ cup chicken broth or vegetable broth
• ½ cup grated Parmesan cheese
• 4 cups fresh spinach leaves
• 1 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• Fresh basil, for garnish

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Timing

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

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Step-by-Step Instructions

Step 1: Cook Pasta

• Bring a large pot of salted water to a boil.
• Cook spaghetti according to package instructions until al dente.
• Reserve ½ cup of pasta water, then drain.

Step 2: Build the Sauce

• In a skillet, heat olive oil over medium heat.
• Sauté garlic until fragrant, about 1 minute.
• Add sun-dried tomatoes and cook another 2 minutes.

Step 3: Add Cream Base

• Stir in broth and heavy cream.
• Simmer for 3–5 minutes until slightly thickened.
• Stir in Parmesan until melted and smooth.

Step 4: Add Spinach

• Add spinach and stir until wilted.
• Season with red pepper flakes, salt, and black pepper.

Step 5: Combine & Serve

• Toss spaghetti in the sauce, adding reserved pasta water if needed.
• Garnish with fresh basil and extra Parmesan.

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Tips for Success

• Use oil-packed sun-dried tomatoes for best flavor.
• Don’t overcook spinach — add at the end to keep it vibrant.
• Reserve pasta water to adjust sauce consistency.
• For a lighter version, use half-and-half instead of heavy cream.

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Nutrition (per serving, 4 servings)

• Calories: 490
• Protein: 16g
• Carbs: 58g
• Fat: 23g
• Fiber: 5g
• Sugar: 6g

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Variations

• Add Protein: Toss in grilled chicken, shrimp, or Italian sausage.
• Vegan: Use coconut cream and nutritional yeast instead of dairy.
• Low-Carb: Swap spaghetti for zucchini noodles or spaghetti squash.
• Extra Veggies: Add mushrooms, cherry tomatoes, or artichokes.

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Serving Suggestions

• Serve with garlic bread or a simple green salad.
• Pair with a crisp white wine like Pinot Grigio.
• Make it a full meal by adding roasted chicken or salmon on the side.

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Storage & Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Warm on the stove with a splash of cream or broth.
• Freezer: Not recommended — cream sauces can separate.

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Conclusion

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is rich, creamy, and loaded with flavor — the perfect pasta for a cozy night in or a simple yet impressive dinner.

👉 Try it tonight and see why creamy sun-dried tomato pasta is always a crowd-pleaser!

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FAQs

Q1: Can I use fresh tomatoes instead of sun-dried?
Yes, but the flavor will be milder — roast them first for depth.

Q2: What’s the best pasta for this sauce?
Spaghetti, fettuccine, or linguine work best, but penne also holds sauce well.

Q3: Can I make it dairy-free?
Yes — use coconut cream and vegan Parmesan or nutritional yeast.

Q4: How do I make it spicier?
Add extra red pepper flakes or a pinch of cayenne.

Q5: Can I make it ahead?
Yes, but store the pasta and sauce separately, then combine when reheating.