Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
This Easy Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is the perfect quick and comforting weeknight dinner! A luscious, creamy sauce coats every strand of spaghetti, studded with vibrant wilted spinach and tangy, flavorful sun-dried tomatoes. Ready in just 30 minutes, it's pure comfort in a bowl. For another delicious creamy pasta, try our Creamy Tomato Garlic Pasta.
Servings: 4 servings
Calories: 550kcal
Equipment
- Large Pot For cooking the spaghetti.
- Large Skillet For making the sauce and combining.
- Tongs For tossing the pasta with the sauce.
Ingredients
- 8 oz spaghetti
- 2 cups fresh spinach, roughly chopped
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 0.5 cup grated Parmesan cheese
- 0.5 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Cook spaghetti in a large pot of salted water according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add chopped spinach and sun-dried tomatoes to the skillet. Cook for 2-3 minutes until spinach is wilted.
- Pour in heavy cream and reduce heat to low. Stir to combine with vegetables.
- Stir in grated Parmesan cheese, red pepper flakes (if using), salt, and pepper. Mix until cheese melts and sauce thickens slightly.
- Add drained spaghetti to the skillet and toss to coat evenly in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
- Garnish with fresh basil and extra Parmesan. Serve hot.
Notes
Pro Tips: Reserve some pasta water before draining – the starchy water is perfect for adjusting the sauce consistency. Use freshly grated Parmesan for the smoothest, most flavorful sauce. If using oil-packed sun-dried tomatoes, drain and pat them dry to avoid adding excess oil to the sauce. For a lighter version, substitute half the cream with half-and-half. This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days.