If you’re looking for a simple yet delicious meal, this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is the answer! It’s creamy and packed with flavors that everyone will love. Perfect for a weeknight dinner or a cozy weekend meal with family.
Why Make This Recipe
This recipe is a great option because it’s quick and easy to prepare. You only need a few ingredients, making it ideal for busy days. Plus, it’s a perfect way to sneak some spinach into your meal while still enjoying a rich and satisfying dish. Trust me, once you try this, it might just become a family favorite!
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Ingredients:
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
- Fresh basil, chopped, for garnish
Directions:
- Cook the spaghetti according to the package instructions until al dente. Drain it and set it aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the chopped sun-dried tomatoes and cook for another 2 minutes.
- Stir in the roughly chopped spinach and cook until it wilts, about 2-3 minutes.
- Reduce the heat to low and pour in the heavy cream, stirring well.
- Allow the sauce to simmer gently for 5 minutes until it begins to thicken.
- Add the cooked spaghetti to the skillet and toss everything to coat evenly with the sauce.
- Stir in the grated Parmesan cheese, season with salt, pepper, and red pepper flakes if you want some heat.
- Cook for another 2 minutes, until everything is heated through and the cheese is melted.
- Serve hot, garnished with fresh basil on top.
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Serve this delicious pasta hot, right from the stove. You can enjoy it as is, or pair it with a simple side salad or some garlic bread. It’s a complete meal that is sure to please!
How to Store
If you have leftovers, let the pasta cool down and then store it in an airtight container in the fridge. It will stay good for about 2-3 days. To reheat, just warm it up in a skillet or microwave.
Tips to Make
- Make sure not to overcook the spaghetti. Al dente pasta gives the best texture.
- Feel free to adjust the seasoning according to your taste. Add more cheese or spices if you like.
- You can also add some grilled chicken or shrimp for extra protein.
Variation
You can swap out the spinach for other leafy greens like kale or arugula. You can also use fresh tomatoes instead of sun-dried ones if you prefer a fresher taste.
FAQs
-
Can I use whole wheat spaghetti?
Yes! Whole wheat spaghetti will work great and adds more fiber. -
Is there a dairy-free option?
Absolutely! Use a plant-based cream and nutritional yeast instead of Parmesan for a dairy-free version. -
How can I make this spicier?
Add more red pepper flakes or even some diced jalapeños for an extra kick!
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is not only a breeze to make but also a delightful dish that everyone will love. Enjoy your cooking and happy dining!
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
- Fresh basil, chopped, for garnish
Instructions
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the chopped sun-dried tomatoes and cook for another 2 minutes.
- Stir in the roughly chopped spinach and cook until it wilts, about 2-3 minutes.
- Reduce the heat to low and pour in the heavy cream, stirring well.
- Allow the sauce to simmer gently for 5 minutes until it begins to thicken.
- Add the cooked spaghetti to the skillet and toss everything to coat evenly with the sauce.
- Stir in the grated Parmesan cheese, season with salt, pepper, and red pepper flakes if desired.
- Cook for another 2 minutes, until everything is heated through and the cheese is melted.
- Serve hot, garnished with fresh basil on top.
Notes
For extra protein, add grilled chicken or shrimp. You can also swap out the spinach for kale or arugula for a different flavor.