Why Make This Recipe
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a delightful dish that brings together rich flavors and healthy ingredients. It’s simple to prepare and perfect for any day of the week. The creamy sauce paired with sun-dried tomatoes and fresh spinach makes it not only tasty but also visually appealing. This recipe is great for family dinners and can impress guests at a gathering. Plus, you can easily adjust it to your taste!
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Ingredients:
- 8 ounces spaghetti
- 2 cups fresh spinach, roughly chopped
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil, for garnish (optional)
Directions:
Creating Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a breeze. Just follow these steps for a fantastic meal:
- In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add Spinach and Tomatoes: Incorporate the chopped spinach and sun-dried tomatoes into the skillet. Cook until the spinach wilts, about 2-3 minutes.
- Prepare the Cream Sauce: Pour in the heavy cream and reduce the heat to low. Stir well to combine with the vegetables.
- Season the Sauce: Add grated Parmesan cheese, red pepper flakes, salt, and pepper. Mix until the cheese melts and the sauce thickens slightly.
- Combine with Spaghetti: Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce.
- Serve: Let the dish sit for a minute to allow flavors to meld. Optionally, garnish with fresh basil before serving.
- Enjoy: Serve hot and enjoy your wonderful meal with family or friends!
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
You can serve this delicious dish warm right after cooking. It goes well with a side salad or garlic bread for a complete meal. You may also want to offer extra grated Parmesan cheese on the side for those who love a cheesy boost!
How to Store Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
If you have leftovers, let the dish cool down completely. Transfer it to an airtight container and store it in the refrigerator. It will stay fresh for about 3 to 4 days. To reheat, warm it on the stove over low heat or microwave it for a quick meal!
Tips to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Make sure to salt the pasta water; it adds flavor to the spaghetti.
- For a bit of zing, try adding more red pepper flakes or crushed red pepper if you enjoy spicy food.
- Fresh spinach can be replaced with kale or other greens if needed.
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.
Variation
You can switch up this recipe by adding grilled chicken or shrimp for added protein. Sautéed mushrooms or zucchini would also work well for extra vegetables!
FAQs
1. Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can use fresh tomatoes, but the flavor will differ. Sun-dried tomatoes have a concentrated flavor that enhances the sauce.
2. Is it possible to make this dish ahead of time?
You can prepare the sauce in advance and keep it in the refrigerator. Just cook the spaghetti fresh when you’re ready to serve!
3. Can I freeze leftovers?
It is not recommended to freeze cream-based sauces, as the texture may change. However, you can freeze the spaghetti and sauce separately and reheat them together.
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
A delightful dish featuring spaghetti and fresh spinach in a creamy sun-dried tomato sauce, perfect for family dinners or special gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 ounces spaghetti
- 2 cups fresh spinach, roughly chopped
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil, for garnish (optional)
Instructions
- In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add chopped spinach and sun-dried tomatoes into the skillet. Cook until the spinach wilts, about 2-3 minutes.
- Pour in the heavy cream and reduce the heat to low. Stir well to combine with the vegetables.
- Add grated Parmesan cheese, red pepper flakes, salt, and pepper. Mix until the cheese melts and the sauce thickens slightly.
- Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce.
- Let the dish sit for a minute before serving. Optionally, garnish with fresh basil.
Notes
Consider adding grilled chicken or shrimp for extra protein, or substitute heavy cream with half-and-half for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg
Keywords: spaghetti, spinach, sun-dried tomatoes, creamy sauce, easy recipe, Italian cuisine