Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce combines tender pasta, fresh spinach, garlic, Parmesan, and chopped sun-dried tomatoes in a smooth cream sauce. It is a dependable family dinner for nights when you want a cozy pasta bowl with simple prep.
Equipment
- Large Pot
- Colander
- Large skillet
- Tongs
- Measuring cups and spoons
Ingredients
- 12 oz spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup sun-dried tomatoes chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- salt and pepper to taste
- crushed red pepper flakes optional
Instructions
- Cook the spaghetti in salted boiling water until al dente, then reserve 1 cup pasta water before draining.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and chopped sun-dried tomatoes, then cook for 1 to 2 minutes until fragrant.
- Pour in heavy cream and simmer gently for 2 to 3 minutes, stirring often.
- Stir in grated Parmesan until the sauce is smooth and lightly thickened.
- Add fresh spinach and toss until the leaves wilt.
- Add drained spaghetti and toss until coated, using reserved pasta water to loosen the sauce if needed.
- Season with salt, black pepper, and optional red pepper flakes, then serve warm.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave with a splash of milk, cream, or water to loosen the sauce.
Freezing: Freeze for up to 2 months, but expect the cream sauce to soften slightly after thawing.
Best Tips: Reserve pasta water before draining because it helps the sauce cling to the spaghetti without becoming heavy.
Sauce Tips: Keep the cream at a gentle simmer and stir in Parmesan off high heat for a smoother finish.
Variations: Add cooked chicken, shrimp, mushrooms, or a squeeze of lemon to change the meal without changing the base method.