Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

If you're searching for a delightful and wholesome pasta dish that merges the richness of creamy sauces with the freshness of vegetables, look no further than this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce. This recipe takes classic spaghetti to new heights with a vibrant sun-dried tomato cream sauce that is both easy to prepare and incredibly satisfying.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

For the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

8 oz spaghetti or your favorite pasta
2 cups fresh spinach washed and chopped
1 cup sun-dried tomatoes chopped (preferably in oil for added flavor)
1 cup heavy cream or a dairy-free alternative
1 tbsp olive oil
2 cloves garlic minced
1/2 tsp red pepper flakes optional, for a touch of heat
Salt and pepper
Grated Parmesan cheese

Equipment

Large pot
Large skillet
Colander
Wooden spoon or spatula

Method

Step 1: Cook the spaghetti in a large pot of salted water according to the package instructions until al dente. Drain in a colander and set aside.
Step 2: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Step 3: Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes.
Step 4: Pour in the heavy cream and bring to a gentle simmer. Add the red pepper flakes, salt, and pepper to taste.
Step 5: Add the fresh spinach and cook for another 2-3 minutes until wilted.
Step 6: Carefully add the drained spaghetti to the skillet and toss to coat with the creamy sauce.
Step 7: Serve hot, topped with grated Parmesan cheese if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove or in the microwave.