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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

A comforting pasta dish featuring creamy sauce, tender spaghetti, and vibrant spinach, perfect for chilly evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 12 oz Spaghetti Whole wheat or gluten-free options work too.
  • 1/2 cup Sun-dried Tomatoes Bursting with flavor; if unavailable, try roasted red peppers.
  • 2 cloves Garlic Adds depth; substitute with shallots for a milder taste.
  • 2 tbsp Olive Oil A must for frying; avocado oil can be a healthy substitute.
  • 1 cup Half-and-Half or Heavy Cream Provides creaminess; evaporated milk can work for a lighter version.
  • 4 cups Spinach Fresh is best; use frozen spinach if pressed for time.
  • 1/2 cup Parmesan Cheese For garnishing and flavor; nutritional yeast makes a dairy-free alternative.
  • 1/4 cup Fresh Basil A pop of freshness; use dried basil in a pinch.

Method
 

Cooking Spaghetti
  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
Making the Sauce
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped sun-dried tomatoes and cook for about 2 minutes, stirring occasionally.
  2. Add the minced garlic and red pepper flakes, sauté for about 30 seconds until fragrant.
  3. Reduce the heat to low, then pour in the half-and-half or heavy cream. Stir well and let it simmer for about 3-4 minutes until it slightly thickens. Season with salt and black pepper.
  4. Add the spinach to the skillet, stirring occasionally until it’s wilted and incorporated into the sauce, approximately 2-3 minutes.
  5. Stir in the grated Parmesan cheese, blending it into the sauce. If the sauce becomes too thick, gradually add some reserved pasta water until desired consistency is reached.
Combining and Serving
  1. Toss the cooked spaghetti into the skillet, combining it well with the sauce until evenly coated.
  2. Remove from heat and stir in the fresh basil leaves.
  3. Serve immediately, garnishing with additional Parmesan cheese if desired.

Notes

Serve warm, garnished with extra Parmesan and fresh basil. Store leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze in a freezer-safe container for up to a month, though texture may change after thawing.