Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Introduction

This recipe is fast, satisfying, and perfect for busy weeknights. It uses pantry-friendly sun-dried tomatoes and fresh spinach to create a creamy, comforting sauce in minutes. Prep and cook at the same time to shave off extra time. If you want another rich pasta idea for nights when you crave bold flavors, try this Ultimate French Onion Pasta with Rich Caramelized Onions and Gooey Gruyere for inspiration.

Why This Recipe Works

This dish is built around contrast and speed. Sun-dried tomatoes contribute concentrated umami and sweetness so you don’t need long cooking to develop flavor. Fresh spinach wilts quickly and brightens the cream so the sauce never feels heavy. Heavy cream and Parmesan make a silky coating that clings to every strand of spaghetti for great mouthfeel. Minimal ingredients mean fewer steps and less cleanup, ideal for a tight schedule. The optional red pepper flakes add a quick kick without extra prep.

Flavor and Texture

The sauce balances tangy, salty, and creamy notes in each bite. Sun-dried tomatoes give chewy bursts of flavor while Parmesan melts into a slightly thickened sauce. Spinach keeps the dish from becoming one-note, adding a fresh, leafy pop and a pleasant texture contrast. Garlic and olive oil form a quick aromatic base that lifts the whole dish. Serve immediately so the spaghetti remains tender and the sauce stays glossy.

Ingredients

• 8 ounces spaghetti
• 2 cups fresh spinach, roughly chopped
• 1 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil, for garnish (optional)

Step by Step Instructions

1. Bring a large pot of salted water to a boil and add the spaghetti; cook according to package instructions until al dente.
2. Drain the spaghetti and set it aside while you make the sauce.
3. Heat olive oil in a large skillet over medium heat and add the minced garlic, sautéing until fragrant, about 1 minute.
4. Add the chopped spinach and sun-dried tomatoes to the skillet and cook until the spinach wilts, about 2 to 3 minutes.
5. Pour in the heavy cream and immediately reduce the heat to low, stirring to combine with the vegetables.
6. Stir in the grated Parmesan, red pepper flakes, salt, and pepper, mixing until the cheese melts and the sauce thickens slightly.
7. Add the cooked spaghetti to the skillet and toss thoroughly so every strand is coated evenly with the sauce.
8. Let the dish rest for one minute to allow flavors to meld, garnish with fresh basil if desired, and serve hot.

Quick Tips and Shortcuts

Use jarred sun-dried tomatoes packed in oil to skip soaking and chopping longer versions. Reserve a splash of pasta water before draining; a tablespoon or two helps loosen the sauce if it tightens too much. Grate your Parmesan fresh for better melting and brighter flavor. If you want protein, add pre-cooked chicken or canned beans at the end to warm through. For a fast side, pair with a crisp salad or warm crusty bread.

Storage and Meal Prep

Cool leftovers quickly and store in an airtight container in the refrigerator for up to three days. Reheat gently over low heat with a splash of cream or reserved pasta water to revive the sauce. For make-ahead meal prep, keep the sauce and pasta separate and combine before serving to preserve texture. Freezing is not recommended because cream sauces can separate after thawing.

Short Closing Note

This recipe gives weeknight cookery a lift with bold sun-dried tomato flavor and speedy technique. It’s forgiving, fast, and feels special without fuss.

FAQ

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pin Recipe

Pin Recipe

A fast and satisfying weeknight recipe featuring a creamy sun-dried tomato sauce with spinach.

• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 8 ounces spaghetti
• 2 cups fresh spinach, roughly chopped
• 1 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a large pot of salted water to a boil and add the spaghetti; cook according to package instructions until al dente.
2. Drain the spaghetti and set it aside while you make the sauce.
3. Heat olive oil in a large skillet over medium heat and add the minced garlic, sautéing until fragrant, about 1 minute.
4. Add the chopped spinach and sun-dried tomatoes to the skillet and cook until the spinach wilts, about 2 to 3 minutes.
5. Pour in the heavy cream and immediately reduce the heat to low, stirring to combine with the vegetables.
6. Stir in the grated Parmesan, red pepper flakes, salt, and pepper, mixing until the cheese melts and the sauce thickens slightly.
7. Add the cooked spaghetti to the skillet and toss thoroughly so every strand is coated evenly with the sauce.
8. Let the dish rest for one minute to allow flavors to meld, garnish with fresh basil if desired, and serve hot.

Notes

Use jarred sun-dried tomatoes packed in oil for convenience. Reserve a splash of pasta water to help loosen the sauce if it thickens too much.

• Author: Chef Hanna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 8g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 75mg