If you’re on the hunt for a weeknight dinner that’s utterly delicious, quick to whip up, and slightly decadent, then Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce absolutely deserves a spot at your table. This dish strikes that magical balance between comfort and freshness—a swirl of silky noodles cloaked in a rich, tangy sauce with pops of savory sun-dried tomatoes and earthy green spinach. Every forkful feels like a little Italian getaway, made even better by how little effort it actually takes. Trust me, this is a recipe you’ll want to return to again and again.
Ingredients You’ll Need
Let’s take a look at what makes this dish so special—each ingredient is a simple staple, but together they build layers of flavor, vibrant color, and a wonderfully creamy texture that makes Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce irresistible.
- Spaghetti: The perfect pasta shape for capturing every drop of the luscious cream sauce.
- Olive oil: Adds fruity richness and helps infuse the garlic flavor throughout the dish.
- Garlic: Freshly minced for that bold, aromatic punch at the start.
- Red pepper flakes (optional): For a gentle kick of heat—add more or less to suit your taste.
- Sun-dried tomatoes in oil: Bring a concentrated savory-tangy flavor and beautiful color; draining the oil ensures the sauce doesn’t get greasy.
- Vegetable broth: Adds depth and helps deglaze the skillet, building the foundation of the sauce.
- Heavy cream: Makes the sauce sumptuously creamy—use full-fat for the richest result.
- Parmesan cheese: Lends salty, nutty notes and adds body to the sauce as it melts.
- Fresh spinach: Tender spinach leaves wilt perfectly in the sauce, adding freshness and color.
- Salt and black pepper: Essential for seasoning and bringing everything into balance.
- Chopped fresh basil (optional): Brings a fragrant, herbal finish to the dish right before serving.
How to Make Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce
Step 1: Cook the Spaghetti
Begin by bringing a large pot of salted water to a boil, then add your spaghetti and cook it until just al dente. The key here is to make sure the noodles still have a bit of bite—they’ll soak up more flavor once tossed with the sauce. Drain the pasta and set it aside, saving a little splash of the cooking water to help loosen the sauce later if you like.
Step 2: Sauté the Aromatics
In a spacious skillet, warm up the olive oil over medium heat. Toss in the minced garlic and, if you like it spicy, sprinkle in those red pepper flakes. Sauté for about a minute—the fragrance should fill your kitchen, but be careful not to let the garlic turn brown, or it could taste bitter!
Step 3: Add the Sun-Dried Tomatoes
Next, add the chopped sun-dried tomatoes to the skillet. Their concentrated flavor is absolutely key to Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce. Cook them for another 2 minutes, letting them soften and mingle with the garlicky oil.
Step 4: Build the Sauce
Pour in the vegetable broth and let everything simmer together for a few minutes. This step helps the flavors knit together and gives the sauce some body. Lower the heat, then stir in the heavy cream and the Parmesan. Keep stirring as the sauce gently thickens—this part is pure kitchen magic as it comes together silky smooth.
Step 5: Wilt the Spinach
Add the fresh spinach to the skillet. At first it’ll look like a lot, but the leaves wilt down quickly, becoming a vibrant, tender part of the sauce. This pop of green makes the dish not just beautiful, but full of nourishing flavor as well. Season with salt and black pepper to taste.
Step 6: Toss with Pasta
Add your cooked spaghetti directly into the skillet with the sauce. Gently toss until every strand is well coated, glossy, and utterly tempting. If the sauce seems too thick, a splash of the reserved pasta water will loosen it right up.
Step 7: Finish and Serve
Spoon the luscious Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce onto plates, then finish things off with a sprinkle of fresh basil if you have it. Serve right away, while the sauce is still creamy and steaming.
How to Serve Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce
Garnishes
For a flourish , top your bowls with extra shavings of Parmesan and a generous scattering of fresh basil leaves. These simple touches highlight the flavors and give the dish a restaurant-worthy look.
Side Dishes
This pasta pairs wonderfully with crusty bread for sopping up every bit of sauce. A crisp green salad with a light vinaigrette keeps the meal balanced and refreshing, or try roasted asparagus or a medley of Italian marinated vegetables alongside.
Creative Ways to Present
For a fun twist, swirl the noodles with tongs and stack them high in a pasta bowl, then drizzle extra sun-dried tomato cream sauce on top. You can also tuck in a protein like grilled shrimp or roasted chicken for an impressive, hearty main course. Mini portions in ramekins make adorable starters for dinner parties, too!
Make Ahead and Storage
Storing Leftovers
Leftover Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce keeps well in an airtight container in the fridge for up to three days. If you know you’ll have leftovers, don’t skip the splash of pasta water when reheating to restore that creamy texture.
Freezing
Cream-based sauces can sometimes separate after freezing, but you can freeze this pasta in individual portions for up to one month with pretty good results. Let it thaw overnight in the refrigerator before you plan to reheat it.
Reheating
Gently reheat leftover portions in a skillet over low heat, adding a splash of milk, cream, or even vegetable broth to help the sauce return to its luscious, velvety state. Stir frequently and avoid high heat to prevent the cream from breaking.
FAQs
Can I use a different pasta shape?
Absolutely! While traditional spaghetti soaks up the luxurious sun-dried tomato cream sauce beautifully, shapes like fettuccine, penne, or fusilli also work well if that’s what you have in your pantry.
Is there a good dairy-free alternative?
If you’re avoiding dairy, swap the heavy cream with a rich plant-based cream or full-fat coconut milk, and use your favorite vegan Parmesan substitute. The sauce will still be silky and flavorful!
Can I add protein to this recipe?
Definitely! Grilled chicken, sautéed mushrooms, or even crispy tofu work beautifully in Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce for extra heartiness and protein.
Do sun-dried tomatoes need to be in oil?
For the richest sauce, use sun-dried tomatoes packed in oil—they’re softer and blend seamlessly into the cream sauce. If using dry-packed, soak them in hot water for 15 minutes then drain before chopping.
What’s the best way to make it lighter?
You can substitute half-and-half for the heavy cream, use whole wheat spaghetti, and go a little lighter on the Parmesan for a slightly leaner take that still tastes incredible.
Final Thoughts
There’s something deeply satisfying about a pasta dish that’s as comforting as it is vibrant, and Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce is exactly that. It comes together in just half an hour, but the flavors taste like you’ve spent all afternoon on it. I hope you give it a try and find as much joy in every creamy, sun-dried tomato-studded bite as I do!
Print
Spaghetti and 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: Vegetarian
Description
Indulge in a creamy and flavorful pasta dish with this Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce recipe. The combination of sun-dried tomatoes, spinach, and a rich cream sauce creates a delicious Italian-inspired meal that is perfect for a cozy dinner.
Ingredients
Spaghetti:
- 12 oz spaghetti
Sun-Dried Tomato Cream Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes in oil (drained and chopped)
- 1/2 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 5 oz fresh spinach
- Salt and black pepper to taste
- Chopped fresh basil for garnish (optional)
Instructions
- Cook the Spaghetti: Boil spaghetti until al dente, then drain and set aside.
- Prepare the Sauce: Sauté garlic and red pepper flakes in olive oil. Add sun-dried tomatoes, broth, cream, and Parmesan. Simmer until thickened.
- Add Spinach: Stir in fresh spinach and cook until wilted.
- Combine: Toss cooked spaghetti with sauce, season, and serve garnished with basil.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Whole wheat pasta can be substituted for added fiber.
- Enhance with grilled chicken or sautéed mushrooms for extra protein.
Nutrition
- Serving Size: 1 plate
- Calories: 530
- Sugar: 5g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
