Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Description

This luscious spaghetti dish combines tender pasta with a creamy, tangy sun-dried tomato sauce and fresh spinach. It’s a perfect balance of flavors: the sweet and slightly tart sun-dried tomatoes, rich creaminess, and vibrant greens make it both satisfying and nutritious. Ready in under 30 minutes, it’s ideal for a quick weeknight dinner or a cozy weekend meal.

Ingredients

  • 12 oz (340 g) spaghetti (or your favorite pasta)

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 cup sun-dried tomatoes (in oil, drained and chopped)

  • 1 cup heavy cream (or coconut cream for dairy-free)

  • ½ cup grated Parmesan cheese (optional)

  • 4 cups fresh spinach leaves

  • Salt and black pepper, to taste

  • ½ teaspoon crushed red pepper flakes (optional)

  • ¼ cup pasta water (reserved)

  • Fresh basil or parsley for garnish

Instructions

  1. Cook the spaghetti:
    Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ¼ cup pasta water and drain the rest.

  2. Prepare the sauce:
    Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant (30–60 seconds). Add chopped sun-dried tomatoes and cook 1–2 minutes.

  3. Make it creamy:
    Pour in heavy cream and stir. Simmer on low for 3–5 minutes until the sauce thickens slightly. Season with salt, pepper, and red pepper flakes.

  4. Add the spinach:
    Stir in fresh spinach and cook until wilted (2–3 minutes).

  5. Combine pasta and sauce:
    Add the drained spaghetti to the skillet. Toss to coat evenly, adding reserved pasta water if needed to loosen the sauce.

  6. Finish with cheese:
    Remove from heat and stir in Parmesan cheese, if using. Garnish with fresh basil or parsley.

  7. Serve immediately while warm and creamy.

Notes & Tips

  • Sun-Dried Tomatoes: Using tomatoes in oil adds extra richness. If using dry-packed, soak them in warm water for 10 minutes before chopping.

  • Cream Alternatives: Swap heavy cream for cashew cream or coconut cream for a vegan option.

  • Spinach: Baby spinach works best as it wilts quickly and stays tender.

  • Storage: Keep leftover sauce in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or milk.

Servings

  • Makes 4 generous servings.

Nutritional Info (per serving, approximate)

  • Calories: 450 kcal

  • Protein: 14 g

  • Carbohydrates: 55 g

  • Fiber: 4 g

  • Sugars: 5 g

  • Fat: 18 g

  • Saturated Fat: 8 g

  • Sodium: 450 mg

Values vary depending on pasta type and cheese use.

Benefits

  • Spinach: Rich in iron, vitamin K, and antioxidants.

  • Sun-Dried Tomatoes: High in vitamin C, lycopene, and fiber.

  • Olive Oil: Heart-healthy fats that reduce inflammation.

  • Balanced Meal: Offers carbs for energy, protein for satiety, and healthy fats for nutrient absorption.

Q&A for Recipe

Q: Can I use whole wheat pasta?
A: Yes! Whole wheat pasta adds extra fiber and nutrients without affecting the taste much.

Q: How do I make it vegan?
A: Use plant-based cream (like coconut or cashew cream) and skip Parmesan or use a vegan cheese alternative.

Q: Can I freeze this dish?
A: Creamy pasta sauces don’t freeze well due to texture changes, but you can freeze cooked pasta and sauce separately and combine after thawing.

Q: Can I add protein?
A: Absolutely! Grilled chicken, shrimp, or chickpeas make great additions.

Q: How can I make the sauce thinner or thicker?
A: Thin it with reserved pasta water; thicken by simmering a few extra minutes or adding more cheese.

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