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Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce

A rich and creamy pasta dish that combines al dente spaghetti with fresh spinach and sun-dried tomatoes in a luscious cream sauce, perfect for weeknight dinners or family gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz spaghetti
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped (these can add bursts of concentrated flavor)
  • 2 cups fresh spinach (you can also use frozen spinach in a pinch)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Crushed red pepper flakes (optional) (for a bit of heat)

Method
 

Preparation
  1. Bring a pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Once hot, add minced garlic, stirring for about 1 minute until fragrant.
  3. Toss in the chopped sun-dried tomatoes, followed by the fresh spinach. Cook until the spinach is wilted and vibrant.
  4. Lower the heat and pour in the heavy cream. Allow the mixture to come to a gentle simmer. Gradually add the Parmesan cheese, stirring until the sauce is creamy and smooth.
  5. Add the drained spaghetti to the sauce. Toss everything together, ensuring the pasta is well-coated. Season with salt, pepper, and the optional crushed red pepper flakes to taste.
  6. Dish out the spaghetti onto plates and add more Parmesan cheese if desired. Enjoy the creamy goodness while it’s hot!

Notes

To store leftovers, place the spaghetti in an airtight container and store in the fridge for up to 3 days. Avoid freezing creamy sauces if possible, as the texture may change. Reheat on the stovetop over low heat, adding a splash of cream or milk if necessary.