Creamy Sun-Dried Tomato Spinach Spaghetti

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Indulge in a bowl of creamy, comforting pasta with this Sun-Dried Tomato Spinach Spaghetti. Tender spaghetti noodles are coated in a rich, garlicky cream sauce, accented by tangy sun-dried tomatoes and the earthy freshness of spinach. Every bite is a perfect balance of creamy, savory, and slightly tangy flavors, making this dish a family favorite or an impressive weeknight dinner.

This recipe is not only full of flavor but also incredibly easy to prepare. With minimal ingredients and simple steps, you can create a restaurant-quality pasta dish at home in under 30 minutes. The vibrant colors from the spinach and sun-dried tomatoes make it visually appealing while the creamy Parmesan sauce ensures a comforting, indulgent texture.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes with minimal prep.

• Family-Friendly: Mild, creamy flavors that appeal to both kids and adults.

• Vegetable-Rich: Spinach adds nutrients and a fresh, green pop.

• Rich and Creamy: Perfect comfort food with a velvety sauce.

• Versatile: Works as a main dish or side pasta for dinner parties.

• Customizable: Spice it up with red pepper flakes or add extra veggies.

Ingredient Breakdown

• Spaghetti (12 oz): Classic pasta that absorbs the sauce and provides a hearty base.

• Olive Oil (2 tbsp): Sautéing garlic and sun-dried tomatoes adds flavor depth.

• Garlic (3 cloves): Infuses the sauce with aromatic, savory undertones.

• Sun-Dried Tomatoes (½ cup): Adds a tangy, concentrated tomato flavor and slight chewiness.

• Heavy Cream (1 cup): Creates a rich, creamy base for the sauce.

• Chicken or Vegetable Broth (½ cup): Balances creaminess and adds savory notes.

• Red Pepper Flakes (½ tsp, optional): Provides a subtle heat boost if desired.

• Salt (1 tsp) & Black Pepper (½ tsp): Enhances and balances overall flavor.

• Fresh Spinach (3 cups): Adds color, freshness, and nutrients while wilting perfectly into the sauce.

• Parmesan Cheese (¾ cup): Brings salty, umami richness and helps thicken the sauce.

• Fresh Basil (2 tbsp): Bright, aromatic garnish that elevates the dish visually and flavor-wise.

Pro Tips

1. Use High-Quality Pasta: Fresh or high-quality dried spaghetti absorbs the sauce better.

2. Don’t Overcook Spinach: Add it at the end to preserve texture and nutrients.

3. Reserve Pasta Water: Helps thin the sauce slightly while keeping it silky.

4. Adjust Creaminess: Add more cream or cheese to achieve desired richness.

5. Toast Garlic Gently: Avoid burning for a sweet, fragrant flavor.

Ingredient Swaps & Variations

• Pasta Choices: Fettuccine, penne, or rigatoni work well with the cream sauce.

• Vegetarian Version: Use vegetable broth instead of chicken broth.

• Protein Add-Ins: Chicken, shrimp, or sausage can make this a complete meal.

• Cheese Alternatives: Pecorino Romano or Asiago can replace Parmesan for a sharper taste.

• Flavor Boosts: Add sun-dried tomato pesto or a splash of white wine for extra depth.

Serving Suggestions

• Serve with a crisp Caesar or mixed green salad for a balanced meal.

• Pair with garlic bread or toasted baguette slices for sopping up the sauce.

• Garnish with extra Parmesan or pine nuts for added texture.

• Ideal as a side pasta for grilled meats or seafood.

• Can be plated in shallow bowls for a rustic, restaurant-style presentation.

Make Ahead + Storage Tips

• Prep Ahead: Chop garlic, sun-dried tomatoes, and basil in advance to save time.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Warm gently in a skillet over low heat, adding reserved pasta water to restore creaminess.

• Freezing: Sauce can be frozen without pasta; thaw and reheat before combining with fresh noodles.

• Batch Cooking: Double the recipe to have a ready-to-eat weeknight dinner.

Cultural or Historical Notes

Creamy pasta dishes with sun-dried tomatoes and spinach are inspired by Italian-American cuisine. Sun-dried tomatoes were originally preserved in the sun in Mediterranean countries and add an intense tomato flavor without the liquid. Pairing with spinach balances the richness, creating a dish that is both indulgent and visually vibrant. This recipe combines the comfort of creamy pasta with the freshness of garden vegetables, reflecting the modern evolution of classic Italian favorites.

Frequently Asked Questions (FAQ)

Q1: Can I make this gluten-free?
Yes, use gluten-free spaghetti or pasta of your choice. The sauce itself is naturally gluten-free.

Q2: Can I substitute heavy cream?
You can use half-and-half or coconut cream for a lighter or dairy-free option.

Q3: How do I make it spicier?
Add extra red pepper flakes or a pinch of cayenne for heat.

Q4: Can I add other vegetables?
Yes, mushrooms, bell peppers, or zucchini work well in this creamy pasta.

Q5: Can I make this ahead of time?
Yes, prepare the sauce and store it separately from pasta. Combine and heat before serving to maintain freshness.

Emily

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

A creamy and flavorful pasta dish made with sun-dried tomatoes, fresh spinach, garlic, and Parmesan cheese. Perfect for a cozy weeknight dinner or a comforting Italian-inspired meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 12 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 1/2 tsp red pepper flakes (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups fresh spinach leaves
• 3/4 cup Parmesan cheese, grated
• 2 tbsp fresh basil, chopped (for garnish)

Equipment

• Large pot
• Colander
• Large skillet
• wooden spoon
• cheese grater
• serving bowls

Method

 

1. Cook spaghetti in salted water until al dente. Reserve ½ cup pasta water, then drain.
2. In a skillet, heat olive oil and sauté garlic until fragrant. Add sun-dried tomatoes and cook briefly.
3. Pour in heavy cream and broth, stirring until smooth. Season with salt, pepper, and red pepper flakes. Simmer until slightly thickened.
4. Add spinach and stir until wilted. Mix in Parmesan cheese until creamy.
5. Toss in spaghetti, adding reserved pasta water as needed for consistency.
6. Garnish with fresh basil before serving.

Notes

For a lighter version, use half-and-half instead of heavy cream. Add grilled chicken or shrimp for extra protein. Use whole wheat or gluten-free pasta if desired. Adjust spice level by increasing or omitting red pepper flakes.

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