Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Introduction
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a luscious and comforting pasta dish that combines rich flavors and fresh greens. The creamy sauce is enhanced by tangy sun-dried tomatoes and perfectly coats tender spaghetti for a satisfying meal.
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes (chopped)
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper (to taste)
- 4 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
Instructions
- Step 1: Bring a pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside, reserving 1/2 cup of pasta water for the sauce if needed.
- Step 2: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 2 minutes, stirring frequently, until the garlic is fragrant.
- Step 3: Pour the heavy cream into the skillet. Add Italian seasoning, salt, and pepper. Stir to combine and bring the mixture to a simmer. Let it cook for 5 minutes, allowing the sauce to thicken slightly.
- Step 4: Add the fresh spinach to the skillet. Stir gently until the spinach wilts and incorporates into the sauce.
- Step 5: Add the cooked spaghetti to the skillet. Toss the pasta with the cream sauce until evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Step 6: Sprinkle the grated Parmesan cheese over the pasta and mix well to melt and distribute the cheese.
- Step 7: Serve the pasta hot, garnished with extra Parmesan cheese if desired.
Tips & Variations
- For a lighter version, substitute half of the heavy cream with milk or use a plant-based cream alternative.
- Add a pinch of red pepper flakes in Step 2 for a subtle spicy kick.
- Use fresh cherry tomatoes instead of sun-dried tomatoes for a fresher, juicier texture.
- Incorporate cooked chicken or sautéed mushrooms to make it a heartier dish.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave, adding a splash of cream or water to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach but be sure to thaw and drain it well to avoid excess moisture in the sauce.
Is this dish suitable for a vegetarian diet?
Yes, this recipe is vegetarian as long as you use Parmesan cheese that is free of animal rennet or a vegetarian cheese alternative.
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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful spaghetti dish featuring a rich sun-dried tomato cream sauce, sautéed garlic, and fresh spinach, finished with grated Parmesan cheese. This easy recipe combines simple ingredients to create an elegant, comforting pasta perfect for weeknight dinners or special occasions.
Ingredients
Pasta
- 12 ounces spaghetti
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Vegetables and Cheese
- 4 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set the pasta aside.
- Sauté Garlic and Sun-Dried Tomatoes: In a large skillet over medium heat, warm the olive oil. Add the minced garlic and chopped sun-dried tomatoes, sautéing for about 2 minutes while stirring frequently until the garlic releases its fragrance and the tomatoes soften slightly.
- Prepare the Cream Sauce: Pour the heavy cream into the skillet with the garlic and sun-dried tomatoes. Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for 5 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Wilt the Spinach: Add the fresh spinach leaves to the skillet. Stir gently to combine and cook until the spinach wilts and completely integrates into the cream sauce, which should take about 2-3 minutes.
- Combine the Pasta: Add the cooked spaghetti directly into the skillet with the sauce and spinach. Toss thoroughly to ensure the pasta is evenly coated. If the sauce seems too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
- Finish with Parmesan: Sprinkle the grated Parmesan cheese over the pasta and mix well, allowing the cheese to melt into the sauce for a creamy, savory finish.
- Serve: Transfer the pasta to serving plates while hot. Optionally, garnish with extra Parmesan cheese. Serve immediately for best flavor.
Notes
- Reserve some pasta water as it can help adjust sauce consistency without watering down flavor.
- Use good quality sun-dried tomatoes packed in oil for richer taste.
- Heavy cream can be substituted with half-and-half for a lighter version, but the sauce may be less thick.
- Add crushed red pepper flakes if you prefer a spicy kick.
- Freshly grated Parmesan melts better and provides superior taste compared to pre-grated.
- For a vegan option, replace heavy cream and Parmesan with non-dairy alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: spaghetti, sun-dried tomato cream sauce, spinach pasta, vegetarian pasta, Italian cream sauce pasta
