Description
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a quick and flavorful pasta dish that blends sun-dried tomatoes, fresh spinach, and a creamy Parmesan sauce for a rich, satisfying weeknight meal. Ideal for busy nights, this vegetarian recipe is both comforting and gourmet.
Ingredients
- Spaghetti
- Olive oil
- Garlic (minced)
- Sun-dried tomatoes (in oil, chopped)
- Heavy cream
- Parmesan cheese (freshly grated)
- Fresh spinach
- Salt
- Black pepper
- Crushed red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve a bit of pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant (about 1 minute).
- Add sun-dried tomatoes and cook for 1–2 minutes.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan until the sauce thickens.
- Add spinach and let it wilt. Season with salt, pepper, and red pepper flakes if using.
- Toss in cooked spaghetti. Mix until evenly coated. Add reserved pasta water if needed to loosen the sauce.
- Serve hot with extra Parmesan on top if desired.
Notes
- Swap spinach with kale or arugula for variety.
- Add grilled chicken, shrimp, or mushrooms for extra protein and flavor.
- Use vegan cream and cheese alternatives for a plant-based version.
- Adjust spice by adding chili oil or more red pepper flakes.
- Store leftovers in the fridge for up to 3 days; reheat with added moisture.
- Sauce can be frozen separately for up to 1 month.
