This Creamy Sun-Dried Tomato Spinach Spaghetti is a flavorful and easy-to-make pasta dish featuring sun-dried tomatoes, spinach, and a creamy Parmesan sauce. It’s a perfect choice for a quick weeknight meal or a cozy family dinner!
Ingredients:
- 8 ounces whole-wheat spaghetti
- 1 tablespoon olive oil
- ½ cup chopped sun-dried tomatoes (oil-packed, drained)
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
- 5 ounces baby spinach (about 5 cups)
- 1 cup half-and-half or heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
Directions:
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the spaghetti and set aside.
Step 2: Sauté Sun-Dried Tomatoes and Garlic
In a large skillet, heat the olive oil over medium heat. Add the chopped sun-dried tomatoes, minced garlic, and red pepper flakes (if using). Sauté, stirring frequently, until fragrant, about 2 minutes.
Step 3: Add Spinach
Add the spinach to the skillet and cook until it wilts, about 1-2 minutes, stirring to incorporate it with the other ingredients.
Step 4: Make the Creamy Sauce
Pour in the half-and-half and add the Parmesan cheese, stirring until the cheese is melted and the sauce is creamy and slightly thickened, about 2-3 minutes. Season with salt and black pepper to taste.
Step 5: Combine with Spaghetti
Add the cooked spaghetti to the skillet, tossing to coat it evenly with the sauce. If the sauce is too thick, gradually add a bit of the reserved pasta cooking water until you reach your desired consistency.
Step 6: Serve
Serve the pasta warm, garnished with extra Parmesan cheese if desired.
Serving and Storage Tips:
- Serving: Serve immediately for the best texture and flavor. Garnish with additional Parmesan or fresh basil, if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop with a splash of milk or cream to maintain creaminess.
Helpful Notes:
- For Extra Flavor: Add a splash of white wine after sautéing the garlic and sun-dried tomatoes for extra depth.
- Lighten It Up: Use half-and-half instead of heavy cream for a lighter version of the sauce.
Frequently Asked Questions:
- Can I use fresh tomatoes instead of sun-dried?
Yes, fresh cherry tomatoes can substitute, though they’ll provide a milder flavor than sun-dried. - What’s a good substitute for spinach?
Kale or arugula are great alternatives and add a nice texture. - Can I make this dish vegan?
Absolutely! Substitute the cream with a plant-based cream and the Parmesan with vegan cheese or nutritional yeast. - How do I keep the sauce from becoming too thick?
Reserve and add some pasta cooking water to adjust the consistency as needed. - Can I use a different pasta?
Yes, penne or linguine work well if you prefer another shape.
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a comforting, creamy dish packed with flavor and perfect for pasta lovers. Enjoy!
