Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce: A Quick & Delicious Weeknight Meal

Looking for a flavorful and satisfying pasta dish that comes together in under 30 minutes? This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is your answer. It’s a restaurant-worthy meal that’s surprisingly easy to make at home, perfect for busy weeknights or when you’re craving something comforting.

Why You Will Love This Recipe

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a guaranteed crowd-pleaser. The creamy, tangy sauce infused with sweet sun-dried tomatoes coats the spaghetti beautifully, while the fresh spinach adds a healthy dose of greens and a vibrant color. It’s incredibly quick to prepare, making it ideal for busy evenings, and the flavor combination is simply irresistible. Plus, it’s easily adaptable to your preferences, making it a versatile staple in your recipe repertoire.

Ingredients

• 1 pound spaghetti
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1/4 teaspoon red pepper flakes (optional)
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 5 ounces fresh spinach
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions

1. Cook the spaghetti according to package directions in a large pot of salted boiling water until al dente. Reserve about 1 cup of the pasta water before draining.
2. While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
3. Stir in the chopped sun-dried tomatoes and red pepper flakes (if using). Cook for another 1-2 minutes, allowing the flavors to meld.
4. Pour in the heavy cream and bring it to a gentle simmer. Let it cook for about 3-5 minutes, stirring occasionally, until it thickens slightly.
5. Reduce the heat to low and stir in the grated Parmesan cheese until it’s melted and the sauce is smooth.
6. Add the fresh spinach to the skillet, a handful at a time, stirring until it wilts into the sauce.
7. Add the drained spaghetti to the skillet with the sauce. Toss to coat evenly. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
8. Season with salt and freshly ground black pepper to taste.
9. Serve immediately, garnished with extra Parmesan cheese if desired.

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Expert Tips / Pro Tips

• Don’t overcook your spaghetti! It should be al dente to hold up well in the sauce.
• Use good quality sun-dried tomatoes; they are the star of this sauce.
• Reserve more pasta water than you think you’ll need. It’s a magical ingredient for adjusting sauce consistency and helping it cling to the pasta.
• Taste and adjust seasoning at the end. Parmesan cheese is salty, so season carefully after adding it.
• For an extra layer of flavor, use some of the oil from the sun-dried tomato jar instead of all olive oil.

Variations & Substitutions

• Add Protein: Stir in cooked chicken, shrimp, or Italian sausage to make it a heartier meal.
• Vegetable Boost: Add sautéed mushrooms, bell peppers, or zucchini along with the spinach.
• Cream Cheese: For an even richer sauce, stir in a couple of ounces of cream cheese with the Parmesan.
• Dairy-Free: Use full-fat coconut milk or a cashew cream alternative instead of heavy cream, and nutritional yeast or a dairy-free Parmesan substitute.
• Spice Level: Adjust the red pepper flakes to your preference, or omit them entirely.

Serving Suggestions

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a complete meal on its own, but it also pairs wonderfully with a simple side salad dressed with a light vinaigrette. Crusty bread for soaking up any extra sauce is also a must! For a more substantial meal, consider serving it with grilled chicken or garlic bread.

Storage, Freezing & Reheating

• Storage: Store any leftover spaghetti in an airtight container in the refrigerator for up to 3 days.
• Freezing: This dish freezes reasonably well. Portion into freezer-safe containers and freeze for up to 1 month. The sauce may separate slightly upon thawing.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or cream if the sauce seems dry. You can also reheat in the microwave, stirring halfway through.

Nutrition Information

Calories	Approx. 650-750 per serving (varies based on portion size and specific ingredients)
Protein	Approx. 20-25g
Fat	Approx. 35-45g
Carbohydrates	Approx. 60-70g
Fiber	Approx. 3-5g

Please note: Nutrition information is an estimate and can vary based on ingredients and portion sizes.

FAQ

Can I make this sauce ahead of time?

Yes, you can make the sauce base (up to adding the spinach) a day in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop and then add the spinach and cooked pasta.

What kind of spinach should I use?

Fresh baby spinach is ideal as it wilts quickly and has a mild flavor. You can also use mature spinach, but you may need to chop it and cook it a bit longer.

Is this recipe very rich?

It is a cream-based sauce, so it is rich. You can lighten it slightly by using half-and-half instead of heavy cream, or by adding more pasta water to thin it out.

Can I use a different type of pasta?

Absolutely! While spaghetti is classic, this sauce would also be delicious with fettuccine, linguine, penne, or rotini.