Description
This creamy and flavorful Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce combines tender pasta with a rich, garlicky sun-dried tomato sauce and fresh spinach. Perfect for a quick and satisfying vegetarian Italian-inspired meal, it features a luscious cream sauce made with Parmesan cheese and a touch of red pepper flakes for a subtle kick.
Ingredients
Scale
Pasta
- 12 oz spaghetti
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
Vegetables & Garnish
- 4 cups fresh spinach
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook Spaghetti: Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Make the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
- Add Cream & Cheese: Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes, cooking until the sauce slightly thickens, about 3–4 minutes.
- Wilt Spinach: Add the fresh spinach to the skillet and stir until wilted.
- Toss Pasta & Adjust Sauce: Add the cooked spaghetti into the skillet, tossing to coat. Add a splash of the reserved pasta water if needed to loosen the sauce. Season with salt and black pepper to taste.
- Garnish and Serve: Garnish with fresh basil or parsley and serve immediately.
Notes
- For extra protein, add grilled chicken or shrimp.
- Use half-and-half instead of heavy cream for a lighter version.
- Leftovers can be reheated with a splash of milk to keep the sauce creamy.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 380mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 70mg
