This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is everything you could want in a pasta dish—creamy, flavorful, and packed with wholesome ingredients. With the tangy bite of sun-dried tomatoes, the vibrant freshness of spinach, and a velvety Parmesan cream sauce, this recipe is perfect for both quick weeknight dinners and cozy family meals. It’s simple to make yet elegant enough to impress guests, proving that you don’t need a lot of time or fancy techniques to create a truly delicious dish.
The first time I made this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce, it was an instant hit at the dinner table. My family couldn’t get enough of the savory sauce clinging to every strand of pasta, with little pops of flavor from the sun-dried tomatoes. It quickly became a regular on our meal rotation because it’s fast, satisfying, and always a crowd-pleaser.
Why Our Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Is the Best
Our Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a dream for pasta lovers. The creamy Parmesan sauce balances perfectly with the tangy sun-dried tomatoes and tender spinach. Best of all, it’s ready in about 30 minutes, making it the perfect go-to for busy weeknights.
Ingredients Notes for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Every ingredient in this recipe is carefully chosen to create a perfectly balanced dish:
- 8 ounces whole-wheat spaghetti: Adds fiber and nuttiness while keeping the dish light. Substitute with regular pasta if preferred.
- 1 tablespoon olive oil: Enhances the flavors and helps sauté the garlic and tomatoes.
- ½ cup chopped sun-dried tomatoes (oil-packed, drained): These bring a sweet, tangy depth to the dish.
- 3 cloves garlic, minced: Infuses the sauce with bold, savory flavor.
- ½ teaspoon crushed red pepper flakes (optional): Adds a gentle heat for spice lovers.
- 5 ounces baby spinach (about 5 cups): Wilts beautifully into the sauce, adding freshness and nutrients.
- 1 cup half-and-half or heavy cream: Creates a luscious, creamy sauce. Use half-and-half for a lighter version.
- ½ cup grated Parmesan cheese: Adds rich, salty flavor and helps thicken the sauce.
- Salt and black pepper, to taste: Balances and enhances the flavors.
Ingredient Substitutions:
- Swap spinach with kale or arugula for a different texture.
- Use plant-based cream and vegan Parmesan for a dairy-free version.
- Replace spaghetti with gluten-free pasta to make this dish gluten-free.
Kitchen Tools Needed for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Large pot for cooking pasta
- Large skillet for the sauce
- Measuring cups and spoons
- Tongs or a pasta fork for tossing the spaghetti
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
This creamy spaghetti is a breeze to make! Follow these simple steps to create a restaurant-worthy pasta dish at home.
1. Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the whole-wheat spaghetti and cook until al dente according to package instructions. Reserve ½ cup of the pasta cooking water, then drain and set the spaghetti aside.
2. Sauté Sun-Dried Tomatoes and Garlic
Heat the olive oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes, minced garlic, and red pepper flakes (if using). Sauté for about 2 minutes, stirring frequently, until fragrant.
3. Add Spinach
Add the baby spinach to the skillet and cook for 1-2 minutes, stirring occasionally, until it wilts and combines with the tomato mixture.
4. Make the Creamy Sauce
Pour in the half-and-half and stir in the grated Parmesan cheese. Continue stirring until the cheese melts and the sauce becomes creamy and slightly thickened, about 2-3 minutes. Season with salt and black pepper to taste.
5. Combine with Spaghetti
Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the sauce. If the sauce seems too thick, gradually add the reserved pasta cooking water, a little at a time, until the desired consistency is reached.
6. Serve
Serve the pasta warm, garnished with extra Parmesan cheese or fresh basil if desired.
How to Store Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Leftovers can be stored and enjoyed for days:
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat on the stovetop over low heat with a splash of milk or cream to restore creaminess. Avoid microwaving, as it may dry out the sauce.
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Variations
Make this pasta dish your own with these creative twists:
- Protein Boost: Add grilled chicken, shrimp, or crispy bacon for extra protein.
- Vegan Version: Use plant-based cream and nutritional yeast instead of Parmesan.
- Mushroom Addition: Sauté sliced mushrooms with the garlic and sun-dried tomatoes for an earthy flavor.
- Citrus Twist: Add a splash of lemon juice or lemon zest to brighten the sauce.
- Cheesy Upgrade: Use Pecorino Romano instead of Parmesan for a saltier, sharper flavor.
What to Serve with Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Pair this flavorful pasta with complementary sides and drinks:
- Garlic Bread: Perfect for soaking up the creamy sauce.
- Side Salad: A simple arugula or Caesar salad adds a refreshing contrast.
- White Wine: A crisp Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy sauce.
- Roasted Vegetables: Serve with roasted zucchini, asparagus, or bell peppers for a complete meal.
For a special touch, serve the pasta in individual bowls and garnish with fresh basil or a sprinkle of crushed red pepper flakes.
Top Tips for Perfect Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Cook Pasta Al Dente: Slightly firm pasta holds up better when tossed with the creamy sauce.
- Use Reserved Pasta Water: The starch in the cooking water helps create a silky sauce.
- Don’t Overcook Spinach: Add it at the last minute to preserve its color and freshness.
- Use Freshly Grated Parmesan: Pre-grated cheese may not melt as smoothly into the sauce.
- Balance the Salt: Taste as you go, especially if your Parmesan is already salty.
Helpful Notes
- For extra richness, add a tablespoon of butter to the sauce after combining the pasta.
- If using oil-packed sun-dried tomatoes, drain them well to avoid excess oil in the sauce.
Frequently Asked Questions (FAQ)
- Can I use fresh tomatoes instead of sun-dried? Yes, cherry or grape tomatoes are a great substitute but provide a milder flavor.
- What’s a good alternative to spinach? Kale, arugula, or even Swiss chard work well in this dish.
- Can this be made vegan? Absolutely! Use a plant-based cream and vegan cheese or nutritional yeast.
- How do I keep the sauce creamy? Add reserved pasta water gradually to maintain a silky consistency.
- Can I use a different pasta shape? Yes! Penne, fettuccine, or linguine work just as well.
More Delicious Pasta Recipes
Looking for more comforting pasta ideas? Try these:
Final Thoughts
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a quick, flavorful pasta dish that’s perfect for busy nights or indulgent weekend dinners. With its creamy sauce, fresh spinach, and tangy sun-dried tomatoes, this dish is sure to become a favorite in your recipe collection. Give it a try—you won’t be disappointed!
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Ingredients
- – 8 oz whole-wheat spaghetti
- – 1 tbsp olive oil
- – 1/2 cup chopped sun-dried tomatoes oil-packed, drained
- – 3 cloves garlic minced
- – 1/2 tsp crushed red pepper flakes optional
- – 5 oz baby spinach about 5 cups
- – 1 cup half-and-half or heavy cream
- – 1/2 cup grated Parmesan cheese
- – Salt and black pepper to taste
Instructions
- 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 1/2 cup of the pasta cooking water, then drain the spaghetti and set aside.
- 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.
- 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.
- 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.
- 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.
- Serve: Serve the pasta warm, garnished with extra Parmesan cheese if desired.