Spaghetti Spinach Sun-Dried Sauce

This silky spaghetti with sun-dried tomato cream sauce has been my weeknight dinner savior for years. The combination of rich cream, tangy sun-dried tomatoes, and fresh spinach creates a restaurant-quality pasta dish that comes together in under 30 minutes.

I first created this recipe when I needed a quick dinner solution but didn't want to sacrifice flavor. Now it's requested at least twice a month in our home, especially when we're craving something comforting yet sophisticated.

Ingredients

• 12 oz spaghetti: the backbone of this dish choose a good quality brand for best texture
• 2 tablespoons olive oil: creates the base for sautéing use extra virgin for more flavor
• 4 cloves garlic minced: provides aromatic foundation fresh is absolutely essential here
• 1/2 cup sun dried tomatoes chopped: the star ingredient oil packed varieties work best
• 2 cups fresh spinach: adds color and nutrition baby spinach offers the most tender texture
• 1 cup heavy cream: creates the luxurious sauce full fat gives the richest result
• 1/2 cup grated Parmesan cheese: adds salty depth freshly grated melts more smoothly
• Salt and pepper to taste: enhances all other flavors use kosher salt for best control
• Crushed red pepper flakes optional: adds gentle heat adjust according to preference

Step-by-Step Instructions

Cook the Spaghetti:

Bring a large pot of generously salted water to a rolling boil. Add spaghetti and cook precisely according to package directions until al dente, usually 8 to 10 minutes. Test by biting into a strand. It should have slight resistance but no crunch. Reserve 1/2 cup pasta water before draining completely. This starchy water is liquid gold for adjusting sauce consistency later.

Sauté Garlic:

While pasta cooks, place a large skillet over medium heat and add the olive oil. Once the oil shimmers but before it smokes, add the minced garlic. Stir continuously for 60 to 90 seconds until fragrant and just turning golden. Watch carefully as garlic burns quickly and becomes bitter. Adjust heat lower if needed.

Add Spinach and Tomatoes:

Add the chopped sun dried tomatoes directly to the garlic oil, stirring to combine. Let them sizzle for about 30 seconds to release their flavors. Add the fresh spinach by the handful, allowing each addition to wilt slightly before adding more. This typically takes 2 to 3 minutes total. The spinach will dramatically reduce in volume.

Create the Cream Sauce:

Pour the heavy cream into the skillet, stirring to incorporate all ingredients. Allow the mixture to come to a gentle simmer, watching for small bubbles around the edges. Reduce heat to medium low, then gradually sprinkle in the Parmesan cheese while stirring constantly. This prevents clumping and ensures a velvety smooth texture. Continue stirring until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.

Combine and Season:

Add the drained spaghetti directly to the skillet with the sauce. Using tongs, gently lift and turn the pasta to thoroughly coat every strand. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency. Season with salt and freshly ground black pepper to taste. For those who enjoy a bit of heat, sprinkle with red pepper flakes.

Serve:

Transfer the finished pasta to warmed plates or bowls. The warm dishes help keep the pasta hot longer. Garnish with additional freshly grated Parmesan and a few extra red pepper flakes if desired. Serve immediately while the sauce is at its creamiest.

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I absolutely love the way the sun dried tomatoes transform in this recipe. They plump up slightly in the cream sauce, releasing their concentrated sweetness while maintaining that distinctive chewy texture. My family has enjoyed this dish for countless Sunday suppers, and it never fails to bring everyone to the table with eager anticipation.

Make Ahead Options

This pasta dish can be partially prepared ahead of time to streamline your dinner routine. Cook the pasta until just shy of al dente, then rinse with cold water to stop the cooking process. Prepare the sauce completely, but keep it separate from the pasta. When ready to serve, reheat the sauce in a large skillet, add the pasta, and toss together until heated through, adding a splash of pasta water or cream if needed to refresh the consistency.

Ingredient Substitutions

While this recipe shines with its original ingredients, you can make adaptations based on what you have available. Penne or fettuccine work wonderfully in place of spaghetti. If sun dried tomatoes aren't available, roasted red peppers provide a different but equally delicious flavor profile. For a lighter version, substitute half and half for heavy cream, though the sauce won't be quite as rich. Baby kale can stand in for spinach if you prefer its sturdier texture and more robust flavor.

Serving Suggestions

This creamy pasta pairs beautifully with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness of the cream sauce. A glass of crisp Pinot Grigio or light Chardonnay complements the flavors perfectly. For a complete meal, serve alongside garlic bread or focaccia to soak up every last bit of the delicious sauce. If adding protein, grilled chicken breast seasoned simply with salt and pepper allows the pasta to remain the star of the show.

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Frequently Asked Questions

→ How can I make this dish vegetarian?

Simply ensure the Parmesan cheese you use is vegetarian or replace it with a plant-based alternative.

→ Can I substitute spaghetti with other pasta types?

Yes, you can use fettuccine, penne, or any pasta of your choice to suit your preference.

→ What can I use instead of heavy cream?

Light cream, half-and-half, or a dairy-free alternative like cashew cream are great substitutes.

→ Can I add protein to this dish?

Yes, grilled chicken, shrimp, or crispy tofu are excellent additions to enhance the dish.

→ How can I make the dish spicier?

Add more crushed red pepper flakes during preparation or top with chili oil before serving.