Creamy Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce
A fast and comforting pasta dish with a creamy sauce made from sun-dried tomatoes and fresh spinach, perfect for weeknight dinners.
Ingredients
Pasta and Greens
- 8 oz spaghetti Use gluten-free spaghetti for a gluten-free option.
- 2 cups fresh spinach, loosely packed Add at the end to avoid overcooking.
Sauce Ingredients
- 1 cup sun-dried tomatoes, chopped Oil-packed works best.
- 1 cup heavy cream For a lighter sauce, use half-and-half.
- 2 tablespoons olive oil Can use oil from the sun-dried tomato jar.
- 2 cloves garlic, minced
- to taste Salt and pepper Adjust to taste.
- Parmesan cheese for serving Generously grated.
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
- Drain and set aside.
Making the Sauce
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30–60 seconds.
- Add the chopped sun-dried tomatoes and cook, stirring, for about 2 minutes to release their flavor.
- Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer so it thickens slightly, about 2–3 minutes.
- Add the fresh spinach and cook, stirring, until wilted, about 1–2 minutes.
- Season the sauce with salt and freshly ground black pepper to taste. Taste and adjust seasoning.
- Add the cooked spaghetti to the skillet and toss until every strand is evenly coated in the sauce. Warm through for 30 seconds.
Serving
- Serve immediately, topped with a generous grating of Parmesan cheese.
Notes
For extra flavor, consider adding a squeeze of lemon before serving. This dish can be dressed up for guests or pared down for a simple family supper.