Description
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a quick and flavorful pasta dish featuring a rich, tangy cream sauce, tender spinach, and Parmesan. Ready in under 30 minutes, it’s comforting and elegant enough for any occasion.
Ingredients
- 12 oz spaghetti
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- 1 cup sun-dried tomatoes (in oil, drained and sliced)
- 4 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve ½ cup pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic and red pepper flakes for 30–60 seconds.
- Add sun-dried tomatoes and cook for 2–3 minutes to soften.
- Stir in spinach and cook until wilted, about 2 minutes.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, seasoning with salt and pepper.
- Add cooked spaghetti to the skillet, tossing to coat. Use reserved pasta water as needed to loosen the sauce.
- Serve hot, topped with extra Parmesan and black pepper if desired.
Notes
- Add grilled chicken, shrimp, or Italian sausage for a protein boost.
- Use canned white beans or tofu for a vegetarian protein option.
- Swap spaghetti with penne, fettuccine, or gluten-free pasta.
- Replace heavy cream with half-and-half or coconut cream for a lighter version.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 510
- Sugar: 6g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 70mg
