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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Creamy Spaghetti & Spinach with Sun-Dried Tomato Delight

A delightful Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce offering quick prep and rich flavors for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 500 kcal

Equipment

  • Large pot
  • large skillet
  • colander

Ingredients
  

For the Pasta

  • 12 ounces spaghetti of your favorite type ensures a perfect al dente texture.

For the Sauce

  • 2 tablespoons olive oil offers a rich base for our vibrant flavors.
  • 1 cup sun-dried tomatoes chopped, bringing a burst of tangy sweetness.
  • 4 cloves garlic minced, adding aromatic depth.
  • ¼ teaspoon red pepper flakes optional, for a gentle kick.
  • 1 cup half-and-half or heavy cream the secret to achieving a luscious sauce.
  • salt to taste
  • black pepper to taste

For the Greens

  • 4 cups fresh baby spinach wilting down to add nutrition and color.
  • 1 cup Parmesan cheese grated, infusing richness.
  • ¼ cup fresh basil leaves chopped, to brighten the dish.
  • additional Parmesan cheese for serving.

Instructions
 

Step-by-Step Instructions

  • Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until al dente, about 8 to 10 minutes. Reserve 1 cup of pasta water, drain, and set aside.
  • In a large skillet, heat olive oil over medium heat. Add sun-dried tomatoes and sauté for about 2 minutes until fragrant.
  • Stir in minced garlic and optional red pepper flakes. Sauté for about 30 seconds until garlic is fragrant.
  • Reduce heat to low and pour in half-and-half or cream. Stir to combine and simmer for 3 to 4 minutes until slightly thickened. Season with salt and pepper.
  • Add fresh baby spinach and stir until wilted, about 2 to 3 minutes.
  • Gradually stir in grated Parmesan until melted. If too thick, add reserved pasta water until desired consistency.
  • Toss drained spaghetti into the skillet to coat in sauce, mixing for 1 to 2 minutes over low heat.
  • Remove from heat and stir in chopped basil. Toss to distribute evenly.
  • Serve garnished with additional Parmesan cheese.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze in portions for up to 2 months.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 30mgCalcium: 300mgIron: 3mg
Keyword Cream Sauce, quick dinner, Spaghetti, Spinach, Sun-Dried Tomatoes, Vegetarian
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