Name: Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound spaghetti; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 cup chopped sun-dried tomatoes (oil-packed, drained); 1 1/2 cups heavy cream; 1/2 cup grated Parmesan cheese; 5 ounces fresh spinach; Salt, to taste; Black pepper, to taste

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a dish that whispers of Italian sunshine and simple elegance. There’s something undeniably comforting about a warm bowl of pasta, but this isn’t just any pasta. This recipe elevates weeknight dinners into something truly special. It’s the kind of meal that makes you want to slow down, savor each bite, and maybe even share a knowing glance with whoever you’re dining with. What’s not to love? The tender strands of spaghetti perfectly coated in a luscious, velvety cream sauce, studded with the intense, chewy sweetness of sun-dried tomatoes and the vibrant, slightly earthy notes of fresh spinach. It’s a symphony of flavors and textures that’s both incredibly satisfying and surprisingly easy to whip up, making Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce a definite crowd-pleaser and a personal favorite in my kitchen.

This recipe for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a weeknight wonder that feels both elegant and incredibly comforting. The vibrant flavors of sun-dried tomatoes meld with a luscious cream sauce, coating perfectly cooked spaghetti and wilted spinach. It’s a dish that’s quick enough for a busy Tuesday but special enough for a weekend treat.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serving: 4 servings
Equipment: Large pot, skillet, colander.

Ingredients:

1 pound spaghetti

2 tablespoons olive oil

3 cloves garlic, minced

1 shallot, finely chopped

1/2 cup sun-dried tomatoes packed in oil, drained and chopped

1 1/2 cups heavy cream

1/4 cup grated Parmesan cheese, plus more for serving

1/2 teaspoon dried oregano

Salt and freshly ground black pepper to taste

5 ounces fresh baby spinach

Fresh basil leaves, for garnish (optional)

Cooking Instructions:

Let’s get started on this delightful meal. The first crucial step is to get our pasta water going.

Cook the Spaghetti: Fill your large pot with plenty of water, at least a gallon. Add a generous pinch of salt (it should taste like the sea – this is key for flavorful pasta). Bring the water to a rolling boil over high heat. Once boiling, add the spaghetti and cook according to package directions until al dente. This means it should be tender but still have a slight bite to it. While the pasta cooks, we’ll prepare the sauce.

Sauté Aromatics and Sun-Dried Tomatoes: While the spaghetti is bubbling away, heat the olive oil in a large skillet over medium heat. Add the minced garlic and finely chopped shallot. Sauté for about 2-3 minutes, until they are softened and fragrant, being careful not to burn the garlic. Burnt garlic will make your sauce bitter. Next, add the chopped sun-dried tomatoes to the skillet. Cook for another 2 minutes, stirring occasionally, allowing them to release their concentrated flavor into the oil. The sun-dried tomatoes will rehydrate slightly and become wonderfully fragrant.

Build the Cream Sauce: Pour the heavy cream into the skillet with the garlic, shallots, and sun-dried tomatoes. Bring the mixture to a gentle simmer, stirring constantly. Allow it to simmer for about 5-7 minutes, or until the sauce has thickened slightly and coats the back of a spoon. The cream will reduce and become richer. Stir in the grated Parmesan cheese and dried oregano. Continue to stir until the Parmesan cheese is melted and fully incorporated into the sauce. Season with salt and freshly ground black pepper to your taste. Remember that Parmesan cheese is salty, so taste before adding too much salt.

Wilt the Spinach and Combine: Once the sauce has thickened to your liking, add the fresh baby spinach to the skillet. It might look like a lot of spinach, but it will wilt down considerably. Stir gently, allowing the heat of the sauce to wilt the spinach. This usually takes just 2-3 minutes. The spinach will become tender and vibrant green. While this is happening, your spaghetti should be just about ready.

Finish and Serve: Drain the spaghetti using a colander, reserving about 1/2 cup of the pasta water. Add the drained spaghetti directly to the skillet with the sauce and spinach. Toss everything together gently until the spaghetti is evenly coated in the creamy, sun-dried tomato sauce. If the sauce seems a little too thick, you can add a splash of the reserved pasta water, a tablespoon at a time, to loosen it up to your desired consistency. The starch in the pasta water will also help the sauce cling beautifully to the spaghetti. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil leaves if you have them on hand. Enjoy this incredibly flavorful and satisfying pasta dish!

Conclusion:

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a true weeknight warrior! It’s incredibly satisfying without being overly complicated, offering a vibrant burst of flavor that feels both comforting and sophisticated. The creamy sauce, elevated by the intense sweetness of sun-dried tomatoes and the fresh, earthy notes of spinach, coats the pasta beautifully, creating a dish that’s incredibly moreish. It’s the perfect example of how simple, quality ingredients can come together to create something truly special, making it a recipe you’ll want to return to again and again.

For serving, I love to top this dish with a generous sprinkle of grated Parmesan cheese and a few fresh basil leaves for an extra pop of color and aroma. A side of crusty garlic bread is also a fantastic accompaniment to soak up any leftover sauce. If you’re feeling adventurous, consider adding some grilled chicken or shrimp for added protein, or swapping the spaghetti for linguine or fettuccine. This recipe is wonderfully versatile, so don’t hesitate to experiment! I genuinely encourage you to give this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce a try – I’m confident you’ll fall in love with its delicious simplicity.

Frequently Asked Questions:

Can I make this recipe ahead of time?

While the sauce is best enjoyed fresh, you can prepare the sauce components (sautéing the aromatics, chopping the spinach) ahead of time and store them separately in the refrigerator. Cook the pasta just before serving and combine it with the warmed sauce. This will significantly reduce your cooking time on busy nights.

What if I don’t have sun-dried tomatoes packed in oil?

If you only have dry-packed sun-dried tomatoes, you’ll need to rehydrate them first. Cover them with hot water or broth for about 15-20 minutes until softened. Drain them well before chopping and adding them to the recipe. They’ll still provide that wonderful concentrated flavor!

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

A quick and flavorful pasta dish featuring spaghetti, fresh spinach, and a rich sun-dried tomato cream sauce.

Prep Time
10 Minutes

Cook Time
20 Minutes

Total Time
30 Minutes

Servings
4 servings

Ingredients

1 pound spaghetti
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup chopped sun-dried tomatoes (oil-packed, drained)
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
5 ounces fresh spinach
Salt, to taste
Black pepper, to taste

Instructions

Step 1
Cook spaghetti according to package directions in a large pot. Reserve about 1 cup of pasta water before draining.
Step 2
While pasta cooks, heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
Step 3
Add minced garlic and cook for 1 minute more until fragrant. Stir in the chopped sun-dried tomatoes.
Step 4
Pour in heavy cream and bring to a simmer. Cook for 5 minutes, stirring occasionally, until the sauce slightly thickens.
Step 5
Stir in grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
Step 6
Add fresh spinach to the skillet and stir until wilted, about 2-3 minutes.
Step 7
Add the drained spaghetti to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Spaghetti Spinach Sun-Dried Tomato Cream Sauce Recipe