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Creamy Sun-Dried Tomato Spinach Spaghetti
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
Cook Time 20 minutes
Total Time 30 minutes
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.