If you’re craving a pasta dish that feels both comforting and fresh, the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe is about to become your new go-to favorite. This dish perfectly balances the earthy savoriness of spinach with the tangy sweetness of sun-dried tomatoes folded into a luscious cream sauce. Each bite bursts with flavor and texture, from tender whole-wheat spaghetti to the slight kick of crushed red pepper. Trust me: once you try this recipe, it’ll feel like a little Italian escape right in your own kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. These ingredients are easy to find, yet each plays a crucial role in building the sauce’s rich, creamy layers or contributing fresh bites and vibrant color to the dish.
- 8 ounces whole-wheat spaghetti: Adds heartiness and a nutty flavor while keeping things wholesome.
- 5 ounces baby spinach, coarsely chopped: Provides a fresh, earthy contrast and wilts beautifully into the pasta.
- ½ cup slivered oil-packed sun-dried tomatoes: Brings tangy sweetness and a depth of flavor that’s simply addictive.
- 1 tablespoon oil from the sun-dried tomato jar: Infuses the dish with extra tomato richness and a touch of that silky, preserved sweetness.
- ½ cup halved and thinly sliced onion: Adds a subtle sweetness and aromatic base for the sauce.
- 3 cloves garlic, minced: Delivers a fragrant punch that complements tomatoes and spinach perfectly.
- ¼ teaspoon crushed red pepper: Offers just a hint of spicy warmth to round out the flavors.
- ¼ teaspoon salt: Essential for balancing and enhancing all the ingredients.
- ¼ teaspoon ground pepper: Adds a mild heat and seasoning depth.
- 1 cup low-sodium vegetable or chicken broth: Builds the base of the sauce and keeps it light yet flavorful.
- ½ cup sour cream: Brings luscious creaminess and a slight tang that marries the sauce ingredients beautifully.
- ¼ cup grated Parmesan cheese: Imparts a salty, savory richness to complete the creamy sauce.
- 1 tablespoon unsalted butter: Adds silkiness to the sauce, creating that satisfying finish every cream sauce needs.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Step 1: Prep the Spinach
Start by placing your coarsely chopped spinach in a large colander set in the sink. This step is a pro tip for wilting it just right while draining the pasta.
Step 2: Cook Spaghetti and Wilt Spinach
Bring a large saucepan of water to a boiling frenzy. Cook the whole-wheat spaghetti until just al dente according to package instructions. Once ready, drain the pasta directly over the spinach in the colander. The hot water will instantly wilt the spinach, infusing your dish with freshness in one easy step.
Step 3: Sauté Aromatics and Sun-Dried Tomatoes
Heat the oil from the jar of sun-dried tomatoes in a large skillet over medium heat. Toss in the thinly sliced onions and slivered sun-dried tomatoes. Let them cook gently for three minutes, stirring occasionally, to soften the onions and awaken those vibrant tomato flavors.
Step 4: Add Garlic and Seasonings
Stir in minced garlic, crushed red pepper, salt, and ground black pepper. Sauté everything together for about one minute until the aromas become irresistible and your kitchen starts to feel like an Italian trattoria.
Step 5: Reduce the Broth
Turn the heat up to medium-high and pour in the low-sodium broth. Let it simmer until the liquid reduces by half — this concentrated base steps up the flavor and starts your creamy sauce foundation.
Step 6: Create the Creamy Sauce
Lower the heat and stir in the sour cream, Parmesan cheese, and butter. Mix continuously until you achieve a heavenly smooth and velvety sauce that coats every ingredient with a luscious touch.
Step 7: Combine Pasta and Sauce
Now, add the drained spaghetti and tender wilted spinach into the skillet. Toss everything together so the pasta is perfectly coated in the sun-dried tomato cream sauce, with bursts of verdant greens throughout.
Step 8: Serve and Enjoy
Plate up this comforting bowl of goodness immediately. The warm sauce will cling beautifully to the spaghetti strands, creating an irresistible dish you’ll want to dive into right away.
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Garnishes
To elevate your dish, sprinkle some freshly grated Parmesan or crumbled feta over the top. A few torn fresh basil or parsley leaves will add a herbal brightness and visual appeal, while a light drizzle of extra virgin olive oil can add another layer of fruity richness.
Side Dishes
This creamy pasta pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. For something heartier, garlic bread or a simple roasted vegetable medley complements the sun-dried tomato cream sauce beautifully.
Creative Ways to Present
Want to impress guests? Serve the pasta in individual shallow bowls with a sprig of fresh herb on top and a lemon wedge on the side to brighten the flavors. For a cozy family night, serve it family-style right from the skillet with plenty of Parmesan on the table.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe into an airtight container and place it in the refrigerator. It will stay fresh for up to 3 days and retain most of its creamy texture and vibrant flavors.
Freezing
While this dish tastes best fresh, you can freeze leftovers if necessary. Use a freezer-safe container and try to consume within 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring slowly to redistribute the sauce evenly. Adding a splash of broth or milk will help revive the creamy texture without making it heavy. Avoid microwaving at high power which can separate the sauce.
FAQs
Can I use fresh sun-dried tomatoes instead of oil-packed?
Oil-packed sun-dried tomatoes add both flavor and oil to the dish, which enhances richness. If you only have dry sun-dried tomatoes, rehydrate them in warm water first and consider adding a tablespoon of olive oil to the skillet to replicate the texture and taste.
Is whole-wheat spaghetti necessary for this recipe?
Whole-wheat pasta adds a nutty flavor and extra fiber but feel free to use your favorite spaghetti variety. Whether regular, gluten-free, or even vegetable-based noodles, the sauce pairs well with any pasta you enjoy.
Can I substitute sour cream with something else?
Sour cream brings a delicate tang and creaminess, but you can replace it with Greek yogurt or crème fraîche. Just be sure to stir them in gently and avoid high heat to prevent curdling.
How spicy is this dish with crushed red pepper?
The crushed red pepper adds a mild warmth that balances the creaminess. If you prefer no heat, you can omit it entirely or reduce the amount to suit your palate.
Can I add protein to make this a main course?
Absolutely! Grilled chicken, sautéed shrimp, or crispy tofu would be delicious additions. Simply cook your protein separately and toss it in with the pasta and sauce before serving.
Final Thoughts
There’s something truly special about the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe. It’s the kind of dish that wraps you in warmth while surprising your taste buds with brilliant flavors and textures. Easy to make and satisfying for every season, it’s a recipe you’ll come back to again and again. So grab your skillet and get ready to create some magic in your kitchen — you’re going to love every bite!
Print
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Description
A delicious and creamy whole-wheat spaghetti dish featuring vibrant baby spinach and tangy sun-dried tomatoes in a luscious cream sauce. This recipe combines quick cooking techniques with wholesome ingredients for a flavorful meal perfect for busy weeknights.
Ingredients
Pasta and Vegetables
- 8 ounces whole-wheat spaghetti
- 5 ounces baby spinach, coarsely chopped
Sauce
- ½ cup slivered oil-packed sun-dried tomatoes
- 1 tablespoon oil from the sun-dried tomato jar
- ½ cup halved and thinly sliced onion
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup low-sodium vegetable or chicken broth
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Prepare spinach: Place the coarsely chopped baby spinach in a large colander set in the sink to catch the pasta water later and to allow the spinach to wilt naturally.
- Cook spaghetti: Bring a large saucepan of water to a boil over high heat, then add the whole-wheat spaghetti and cook according to package directions until al dente. Drain the cooked spaghetti directly over the spinach in the colander, allowing the hot pasta water to help wilt the spinach gently.
- Sauté aromatics: Heat the tablespoon of oil from the sun-dried tomato jar in a large skillet over medium heat. Add the sliced onion and slivered sun-dried tomatoes, stirring occasionally, and cook for about 3 minutes until the onion softens and tomatoes release their flavor.
- Add seasonings: Stir in the minced garlic, crushed red pepper, salt, and ground pepper. Cook for an additional minute, stirring often, to develop the aroma of the garlic without burning it.
- Reduce broth: Increase the heat to medium-high and pour in the low-sodium broth. Let it cook until the liquid reduces by half, approximately 2 minutes, intensifying the savory base of the sauce.
- Create cream sauce: Lower the heat to medium and stir in the sour cream, grated Parmesan cheese, and unsalted butter. Mix until the sauce is smooth, creamy, and well combined.
- Combine pasta and sauce: Add the drained spaghetti and wilted spinach to the skillet with the sauce. Toss everything thoroughly to evenly coat the pasta and spinach with the sun-dried tomato cream sauce.
- Serve immediately: Plate the spaghetti and enjoy the harmonious blend of creamy, tangy, and savory flavors while warm.
Notes
- Use low-sodium broth to control salt content in the dish.
- Wilt spinach with hot pasta water to preserve nutrients and enhance flavor without extra cooking steps.
- Adjust crushed red pepper to taste for more or less heat.
- For a vegan option, substitute sour cream with a plant-based cream and omit Parmesan or use a vegan alternative.
- Whole-wheat spaghetti increases fiber and nutrients compared to regular pasta.
