Description
This delicious Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a quick and flavorful meal that combines tender spaghetti with a creamy sauce made from sun-dried tomatoes, fresh spinach, garlic, and Parmesan cheese. Ready in just 25 minutes, it’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz spaghetti
Vegetables & Flavorings
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
Dairy & Oils
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
Seasoning
- Salt and pepper, to taste
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain the pasta and set it aside.
- Sauté garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned, to release its aroma and flavor into the oil.
- Cook spinach and sun-dried tomatoes: Add the fresh spinach and chopped sun-dried tomatoes to the skillet. Stir frequently and cook for about 3-4 minutes until the spinach is wilted and the tomatoes are warmed through.
- Make the cream sauce: Pour in the heavy cream and sprinkle in the grated Parmesan cheese. Stir gently and cook for 2-3 minutes until the sauce is heated through and slightly thickened, coating the vegetables nicely.
- Toss pasta with sauce: Add the cooked spaghetti to the skillet with the sauce. Toss everything together thoroughly so the pasta is evenly coated with the creamy sun-dried tomato and spinach sauce.
- Season and serve: Season the dish with salt and freshly ground black pepper to taste. Serve immediately while hot, garnished with extra Parmesan if desired.
Notes
- For a lighter version, substitute half-and-half or whole milk for the heavy cream, but the sauce may be less rich.
- Sun-dried tomatoes packed in oil add extra flavor; if using dry-packed, rehydrate them in warm water before chopping.
- Add red pepper flakes for a subtle spicy kick.
- Freshly grated Parmesan yields better melting and flavor than pre-grated cheese.
- This dish pairs well with a crisp green salad or garlic bread.
