Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Creamy, vibrant, and wallet-friendly, this spaghetti dish is a weeknight favorite that combines silky pasta with a tangy-sweet sun-dried tomato cream sauce and fresh spinach.
Servings: 4 servings
Equipment
- Large Skillet
- Pot for Boiling Pasta
Ingredients
Pasta
- 12 ounces spaghetti (dry) Cook according to package instructions.
Sauce
- 2 tablespoons olive oil Extra virgin preferred.
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped Use oil-packed for best flavor; drain and chop.
- 2 cups fresh spinach, roughly chopped Washed and drained.
- 1 cup heavy cream Room temperature.
- 1/2 cup grated Parmesan cheese Freshly grated if possible.
- Salt and pepper To taste.
- Red pepper flakes Optional, for heat — start with a pinch.
- Fresh basil, chopped For garnish.
Instructions
- 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. Watch carefully to avoid burning.
- Add the chopped sun-dried tomatoes and cook for another 2 minutes to release their flavor.
- Stir in the roughly chopped spinach and cook until it wilts, about 2 to 3 minutes.
- Reduce the heat to low and pour in the heavy cream, stirring well to combine.
- 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.
Notes
Use oil-packed sun-dried tomatoes for better flavor. Avoid boiling the cream to prevent splitting. Store leftovers in an airtight container for up to 3 days.