Creamy Spinach & Sun-Dried Tomato Spaghetti Recipe
This Spaghetti with Spinach Cream Sauce is a quick and flavorful pasta dish featuring tender spaghetti noodles coated in a rich, creamy spinach sauce with the vibrant addition of sun-dried tomatoes. Perfect for a satisfying weeknight meal that combines fresh greens and luscious cream in a simple, elegant way.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 8 ounces spaghetti
Sauce
- 3 cups fresh spinach, roughly chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta, reserving 1/2 cup of the pasta water.
- Prepare the spinach cream sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and sun-dried tomatoes, cooking until the spinach wilts, around 2-3 minutes. Pour in the heavy cream and stir to combine. Let the sauce simmer gently for 3-5 minutes until it thickens slightly. Season with salt and black pepper to taste.
- Combine pasta and sauce: Add the drained spaghetti to the skillet with the spinach cream sauce. Toss well to coat the pasta evenly, adding reserved pasta water a little at a time if the sauce is too thick. Cook together for another 1-2 minutes to marry the flavors. Optionally, stir in Parmesan cheese for added richness.
- Serve: Plate the spaghetti with spinach cream sauce immediately, garnishing with additional Parmesan or freshly ground black pepper if desired. Enjoy this creamy, comforting pasta dish warm.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
- Fresh spinach is best for flavor and texture, but frozen spinach can be used if drained well.
- Sun-dried tomatoes add a nice tangy sweetness; if unavailable, substitute with cherry tomatoes or omit.
- For a vegan version, use a plant-based cream alternative and skip the Parmesan cheese.
- Reserve some pasta water to adjust the sauce consistency if necessary to prevent drying out.
Keywords: spaghetti, spinach cream sauce, sun-dried tomatoes, creamy pasta, Italian pasta, vegetarian pasta
