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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

A quick and delightful pasta dish featuring creamy sun-dried tomato sauce paired with fresh spinach and al dente spaghetti.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz spaghetti Regular or whole wheat
  • 2 cups fresh spinach Washed and trimmed
  • 1 cup sun-dried tomatoes, chopped (oil-packed for best flavor)
  • 1 cup heavy cream Can substitute with half and half or plant-based alternatives
  • 1/2 cup grated Parmesan cheese Freshly grated for best flavor
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil For sautéing
  • Salt and pepper to taste Go easy on the salt due to the sun-dried tomatoes
  • Fresh basil for garnish (optional)

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. In a large skillet over medium heat, drizzle the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Don’t let it brown!
  3. Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes, allowing the flavors to meld.
  4. Lower the heat and add the heavy cream to the skillet. Stir well and let it simmer for about 3-5 minutes until the sauce thickens slightly.
  5. Add the spinach to the sauce and stir until just wilted. Combine your drained spaghetti with the sauce. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
  6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  7. Plate the pasta and garnish with fresh basil if desired. Enjoy!

Notes

For lighter options, swap heavy cream for half and half. Be cautious with garlic timing to avoid bitterness. Properly store leftovers in an airtight container for 3-4 days.