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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

A delightful pasta dish featuring creamy sauce, earthy spinach, and vibrant sun-dried tomatoes, perfect for cozy family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Base
  • 8 oz spaghetti Use your favorite pasta type
  • 1 cup heavy cream Can substitute with half-and-half or plant-based cream
  • 1/4 cup grated Parmesan cheese For added flavor
Vegetables
  • 2 cups fresh spinach Best when wilted without overcooking
  • 1 cup sun-dried tomatoes (packed in oil, drained and chopped) Provides richness and flavor
  • 2 cloves garlic (minced) For aromatic flavor
For Cooking
  • Salt Salt to taste Use carefully to avoid over-seasoning
  • Pepper Pepper to taste Add according to preference
  • 1 tbsp olive oil For sautéing garlic and spinach

Method
 

Cooking the Spaghetti
  1. Bring a large pot of salted water to a boil.
  2. Add spaghetti and cook according to package instructions until al dente.
  3. Reserve 1 cup of pasta water, then drain and set aside.
Sautéing Spinach and Garlic
  1. In a large skillet, heat olive oil over medium heat.
  2. Add minced garlic and sauté for about a minute until fragrant.
  3. Add fresh spinach and cook until wilted, about 3-4 minutes.
Preparing the Cream Sauce
  1. Toss in chopped sun-dried tomatoes and stir well.
  2. Pour in the heavy cream and simmer for about 5 minutes until thickened.
  3. Season with salt and pepper to taste.
Combining Ingredients
  1. Add drained spaghetti to the sauce and toss until well-coated.
  2. If sauce is too thick, gradually stir in reserved pasta water until desired consistency is reached.
Serving the Dish
  1. Remove from heat, sprinkle grated Parmesan cheese, and toss to incorporate.
  2. Plate the spaghetti and add a sprinkle of extra Parmesan and olive oil if desired.
  3. Enjoy the lovely blend of flavors!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently and add a splash of water if sauce thickens.