Spaghetti Spinach Sun-Dried Tomato

This creamy spaghetti with spinach and sun-dried tomato sauce is my go-to recipe whenever I want something comforting yet a bit elegant. With tender pasta, savory sun-dried tomatoes, and a lusciously rich sauce, it brings a cozy restaurant vibe straight to your kitchen. The whole dish comes together quickly, perfect for busy weeknights or last-minute company.

I first threw this together on a rainy night when I wanted dinner in under 30 minutes. It became such a hit that now even my pasta-skeptical friends request it when they visit.

Ingredients

• Spaghetti: Made with durum wheat it holds up well to cream sauces Choose a quality brand for best texture
• Olive oil: Adds rich flavor and helps sauté the garlic A smooth extra-virgin oil gives the best taste
• Garlic: Brings aromatic depth Fresh is ideal for the brightest flavor
• Sun-dried tomatoes: Offer deep tang and chewiness Oil-packed versions are softest and richest
• Fresh spinach: Adds freshness and color Baby spinach is tender and less bitter
• Heavy cream: Creates that silky mouthfeel Use full-fat for the creamiest result
• Grated Parmesan cheese: Lends salty umami Choose real Parmigiano-Reggiano for superb flavor
• Salt and black pepper: Enhances and balances all the ingredients Taste and adjust to your liking
• Fresh basil leaves: For garnish if you have them They add a pop of color and fragrant lift

Step-by-Step Instructions

Cook the Spaghetti:

Boil a large pot of salted water and add your spaghetti stirring to prevent sticking Cook until the noodles are just al dente typically 8 to 10 minutes Reserve a half cup of the pasta water before draining This helps adjust the sauce later

Sauté the Aromatics:

Pour olive oil into a large skillet and heat over medium Add minced garlic and stir gently for about one minute until it smells fragrant but avoid letting it brown as this can make the dish bitter

Add Sun-Dried Tomatoes:

Fold in the chopped sun-dried tomatoes Stir for two to three minutes letting them soften and infuse the oil with sweet tangy flavor

Wilt the Spinach:

Add fresh spinach directly into the skillet It may look like a lot but it quickly cooks down Stir for about two to three minutes until all the leaves are wilted and tender

Build the Creamy Sauce:

Pour heavy cream into the skillet and stir to blend everything Let the sauce simmer for three to four minutes as it gently thickens The cream should turn a little golden as it soaks up the tomato flavor

Melt the Parmesan:

Add grated Parmesan and stir as it melts fully into the sauce Take care not to rush this step A smooth sauce means no lumps Taste for seasoning and add salt and black pepper as desired

Toss the Pasta:

Transfer drained spaghetti to the skillet Use tongs to toss until each strand is coated in creamy sauce If it starts to look too thick drizzle in some reserved pasta water to loosen things up

Serve it Hot:

Spoon the creamy spaghetti into bowls Top with fresh basil leaves if you have them Serve right away while it is perfectly warm and glossy

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Fresh spinach is my favorite here because it not only lends a brilliant green color but also tastes like spring in every bite. One night I swapped in arugula when my spinach ran out and that slight pepperiness brought back memories of my grandma making pasta straight from the garden.

Storage tips

Let leftovers cool and place them in an airtight container. Refrigerate for up to three days. When reheating add a small splash of water or cream to bring the sauce back to life. Avoid microwaving too long so the cream does not separate.

Ingredient substitutions

Out of sun-dried tomatoes Try roasted red peppers for a smoky twist. Baby kale works in place of spinach if you prefer a heartier green. For a dairy-free version use coconut cream and a sprinkle of nutritional yeast instead of Parmesan.

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Serving suggestions

This pasta pairs well with a simple green salad dressed in lemony vinaigrette or a side of garlicky roasted vegetables. For extra protein fold in sautéed shrimp or cooked chicken at the end before serving.

A note on this dish’s roots

Creamy pastas like this are beloved in Italian-American kitchens where quick comfort is key. Sun-dried tomatoes became wildly popular in the eighties but their deep flavor fits so well with classic creamy sauces that they have earned a permanent spot on the table.

Frequently Asked Questions About the Recipe

→ Can I use a different type of pasta?

Yes, penne, fettuccine, or linguine all pair well with creamy sauces and can be used in place of spaghetti.

→ How do I prevent the sauce from getting too thick?

Reserve some pasta water and add it gradually at the end to achieve your desired consistency.

→ Is there a dairy-free option?

You can substitute heavy cream and Parmesan with dairy-free alternatives, though the flavor and texture may differ.

→ What proteins can I add to this dish?

Cooked chicken breast, sautéed shrimp, or even tofu work beautifully for added protein and heartiness.

→ Can this meal be reheated?

Yes, gently reheat on low heat with a splash of cream or milk to restore creaminess without drying the pasta.

→ What can I use in place of sun-dried tomatoes?

Roasted cherry tomatoes or oven-dried tomatoes offer a similar tangy flavor if sun-dried tomatoes are unavailable.