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 quick and flavorful pasta dish perfect for any night of the week. The creamy sauce combined with the brightness of sun-dried tomatoes and fresh spinach creates a delightful balance of taste and texture.

A close-up view of spaghetti pasta coated in a creamy, orange-colored sauce with visible speckles of black pepper and red chili flakes, mixed evenly throughout the noodles. Bright green spinach leaves are scattered within the pasta, along with small pieces of sun-dried tomatoes adding dark red highlights. The pasta is served in a white bowl, set against a white marbled countertop, showing a smooth, rich texture of the sauce clinging to the noodles. 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 minced garlic and sauté until fragrant, about 1 minute.
Step 3: Stir in the sun-dried tomatoes and spinach, cooking until the spinach is wilted.
Step 4: Pour in the heavy cream and bring the mixture to a simmer. Lower the heat and gradually stir in the Parmesan cheese until the sauce is creamy and smooth.
Step 5: Toss the cooked spaghetti with the sauce. Season with salt, pepper, and optional crushed red pepper flakes to your liking.
Step 6: Dish out the spaghetti and garnish with additional Parmesan cheese if desired. Serve hot and enjoy.

Tips & Variations

Use oil-packed sun-dried tomatoes for a richer flavor, or rehydrate dry ones in warm water before chopping.
For a lighter version, substitute half of the heavy cream with milk or use a plant-based cream alternative.
Add toasted pine nuts or walnuts for extra crunch and depth.
Fresh basil or parsley sprinkled on top can bring a fresh herbal note.

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 thickens.

How to Serve

A close-up of a white bowl filled with creamy spaghetti coated in a light beige sauce, with visible specks of black pepper scattered throughout. Mixed into the pasta are dark green leafy spinach pieces and small chunks of reddish sun-dried tomatoes, adding contrast to the sauce-covered noodles. The spaghetti is arranged in loose, rounded layers that fill the bowl, showing a smooth and glossy texture on the creamy sauce. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Be sure to thaw and drain it well to avoid adding excess moisture to the sauce.

How can I make this dish vegan?

Replace heavy cream with coconut cream or a plant-based cream, and use nutritional yeast instead of Parmesan cheese. Also, check that your sun-dried tomatoes do not contain any non-vegan additives.