why make this recipe
This dish cooks fast and tastes rich. You get creamy sun-dried tomato sauce, wilted spinach, and simple spaghetti. It works for a weeknight meal or a quick dinner for friends.
introduction
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce uses a few easy ingredients. The sauce feels fancy but is simple to make. If you like easy home dinners, you may also enjoy a cozy chicken casserole recipe.
how to make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Follow the steps below. Work in order and keep heat low when you add cream. This keeps the sauce smooth.
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)
If you want a tangy twist, try a splash of sweet onion sauce like the one in this Subway sweet onion sauce recipe.
Directions :
- 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.
- Incorporate the 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 to allow flavors to meld. Optionally, garnish with fresh basil before serving. Serve hot and enjoy your wonderful meal!
how to serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Serve hot on warm plates. Add extra grated Parmesan on top. A simple green salad or warm bread goes well with this pasta. For a light meal, serve smaller portions with a side salad.
how to store Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Cool the pasta to room temperature within two hours. Place in an airtight container. Store in the fridge for up to 3 days. Reheat on the stove over low heat. Add a splash of cream or water if the sauce is too thick.
tips to make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Use fresh spinach for best texture.
- Do not boil the cream; keep heat low to avoid curdling.
- Save a little pasta water to loosen the sauce if needed.
- Chop sun-dried tomatoes small so they mix well.
- For extra creaminess, add a little more Parmesan at the end.
If you want ideas on making thick, rich sauces at home, see this guide on mastering the art of homemade Chick-fil-A sauce.
variation (if any)
- Make it vegetarian by using vegetable stock instead of cream (use less for a lighter sauce).
- Add cooked chicken or shrimp for more protein.
- Use whole wheat or gluten-free pasta if you prefer.
FAQs
Q: Can I use jarred sun-dried tomatoes in oil?
A: Yes. Drain them well, or chop smaller so they mix evenly.
Q: Can I swap heavy cream for milk?
A: Milk will make the sauce thinner. Use a mix of milk and a bit of flour or cornstarch to thicken.
Q: How long does this keep in the fridge?
A: Up to 3 days in an airtight container.
Q: Can I freeze this dish?
A: Cream sauces can change texture when frozen. It is best to freeze only the pasta for up to 1 month and reheat gently with added cream.
Conclusion
For the full source and another take on this recipe, see the original on Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.
Print
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Total Time: 35
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and creamy spaghetti dish featuring sun-dried tomatoes and fresh spinach, perfect for quick weeknight meals.
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.
- Incorporate the 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 to allow flavors to meld. Optionally, garnish with fresh basil before serving. Serve hot and enjoy your wonderful meal!
Notes
Use fresh spinach for best texture. Do not boil the cream; keep heat low to avoid curdling.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: spaghetti, sun-dried tomato, cream sauce, quick dinner, vegetarian pasta