Why You’ll Love This Recipe
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a perfect example of how simple pantry ingredients can be transformed into an elegant, comforting meal. This dish strikes a beautiful balance between richness and freshness. The cream sauce is luxurious without being overly heavy, while the spinach and sun-dried tomatoes add brightness and depth. I particularly enjoy this recipe on evenings when I want something satisfying yet refined enough to feel special. During testing, I tried it with both heavy cream and half-and-half, and while the full cream version is more indulgent, the lighter option still delivers excellent flavor. This pasta comes together quickly, making it ideal for weeknight dinners, yet it is impressive enough to serve to guests with minimal effort.
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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce – A Creamy Italian-Inspired Favorite
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy vegetarian pasta dish featuring tender spaghetti and fresh spinach tossed in a rich sun-dried tomato cream sauce with garlic and Parmesan.
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), sliced
- 1 cup heavy cream
- 1/2 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- 3 cups fresh spinach
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tsp Italian seasoning
Instructions
- Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Stir in sun-dried tomatoes and cook for 1 minute.
- Pour in vegetable broth and heavy cream, stirring to combine.
- Add Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 5 minutes.
- Stir in Parmesan cheese until melted and smooth.
- Add spinach and cook until just wilted.
- Add cooked spaghetti to the sauce, tossing to coat. Use reserved pasta water if needed to loosen the sauce.
- Serve warm with extra Parmesan if desired.
Notes
- Use half-and-half instead of heavy cream for a lighter sauce.
- Sun-dried tomatoes packed in oil add the best flavor.
- Add mushrooms or roasted red peppers for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Spaghetti serves as the base of the dish, offering a classic texture that holds the creamy sauce beautifully.
Olive oil provides a smooth, flavorful foundation for sautéing the aromatics.
Butter adds richness and enhances the creaminess of the sauce.
Garlic brings bold aroma and savory depth, infusing the sauce with warmth.
Sun-dried tomatoes contribute concentrated sweetness and tang, balancing the richness of the cream.
Heavy cream creates a velvety sauce that coats each strand of pasta evenly.
Parmesan cheese adds saltiness and umami, thickening the sauce naturally as it melts.
Fresh spinach wilts gently into the sauce, adding color and a mild earthy flavor.
Salt enhances all the ingredients and balances the sauce.
Black pepper provides gentle warmth and contrast.
Red pepper flakes add optional heat for those who prefer a subtle kick.
Pasta cooking water helps loosen the sauce and improves its texture.
Fresh basil or parsley adds a fresh, aromatic finish before serving.
Directions
Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve a small amount of the pasta cooking water before draining.
While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the garlic and cook briefly until fragrant, being careful not to brown it. Stir in the chopped sun-dried tomatoes and cook for another minute to release their flavor.
Reduce the heat slightly and pour in the heavy cream. Allow the sauce to simmer gently until it thickens slightly. Stir in Parmesan cheese and mix until smooth. Add the spinach and cook until just wilted.
Add the cooked spaghetti directly to the skillet, tossing to coat evenly. Use reserved pasta water as needed to adjust the sauce consistency. Season with salt, black pepper, and red pepper flakes to taste. Finish with fresh herbs before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 4 people. Preparation takes about 10 minutes, and cooking time is approximately 20 minutes, making the total time around 30 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the sauce’s consistency.
Variations and Customizations
This pasta is wonderfully versatile. You can add grilled chicken or shrimp for extra protein. I tested this recipe with mushrooms added to the sauce, and they complemented the sun-dried tomatoes beautifully. For a lighter version, substitute half-and-half for heavy cream. You can also use whole wheat spaghetti for added fiber. If you enjoy bold flavors, a small amount of lemon zest added at the end brightens the entire dish without overpowering the sauce.
Nutrition and Dietary Info
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce provides carbohydrates for energy along with vitamins and minerals from spinach. While the dish is rich due to the cream and cheese, reasonable portions paired with a simple salad can create a balanced meal.
Expert Tips & Customizations
Do Not Overheat Cream
Keep the sauce at a gentle simmer to prevent separation.
Salt Pasta Water Well
Well-seasoned pasta water enhances overall flavor.
Use Quality Sun-Dried Tomatoes
Oil-packed tomatoes provide the best texture and taste.
Finish with Fresh Herbs
Herbs added at the end keep flavors bright and fresh.
FAQs
Can I use milk instead of cream?
Yes, but the sauce will be thinner and less rich.
Can I make this dish ahead of time?
It is best served fresh but reheats well with added liquid.
Is frozen spinach suitable?
Yes, thaw and drain it thoroughly before adding.
Can I make it vegetarian?
Yes, the recipe is vegetarian as written.
What pasta shapes work besides spaghetti?
Fettuccine or penne are good alternatives.
Can I add protein?
Grilled chicken or shrimp pair very well.
Does this dish freeze well?
Freezing is not recommended due to the cream sauce.
How do I prevent a greasy sauce?
Use moderate heat and stir continuously.
Can I make it spicy?
Increase red pepper flakes to taste.
What cheese substitutes work?
Pecorino Romano can replace Parmesan.
Conclusion
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a rich yet balanced pasta dish that feels both comforting and elegant. With its creamy texture, vibrant flavors, and quick preparation, it is a reliable recipe that suits both everyday meals and special occasions.
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