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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

A delightful culinary adventure that combines the classic flavors of Italy with the nutritious goodness of fresh spinach and sun-dried tomatoes. This dish is perfect for busy weeknights or elegant dinner parties, offering a comforting yet sophisticated meal that everyone will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 8 oz spaghetti
  • 2 cups fresh spinach washed and chopped
  • 1 cup sun-dried tomatoes chopped
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup grated Parmesan cheese
For Garnish
  • Fresh basil leaves

Equipment

  • Large pot
  • Skillet
  • Colander
  • Wooden spoon
  • Measuring Cups and Spoons
  • Knife and Cutting Board
  • Grater

Method
 

  1. Step 1: Start by bringing a large pot of salted water to a boil. Add spaghetti and cook according to the package instructions until al dente, about 8-10 minutes. Drain the spaghetti in a colander and set aside.
  2. Step 2: While the spaghetti is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant.
  3. Step 3: Stir in chopped sun-dried tomatoes and cook for an additional 2 minutes.
  4. Step 4: Pour in heavy cream, add salt and black pepper. Bring to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
  5. Step 5: Add chopped spinach to the skillet and cook for about 2 minutes or until the spinach is wilted.
  6. Step 6: Add the drained spaghetti to the skillet, tossing gently to coat the pasta evenly with the sauce.
  7. Step 7: Stir in grated Parmesan cheese until melted and well incorporated into the sauce.
  8. Step 8: Plate the pasta and garnish with fresh basil leaves if desired. Enjoy your delicious meal hot!

Notes

For a lighter version, substitute heavy cream with coconut cream or a plant-based cream alternative. Store leftovers in an airtight container in the fridge for 2-3 days.