Description
A quick and delicious Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce recipe, perfect for a creamy, flavorful meal in just 25 minutes. Fresh spinach and sun-dried tomatoes combine with a rich Parmesan cream sauce, tossed with tender spaghetti for a satisfying vegetarian dinner.
Ingredients
Scale
Pasta
- 8 oz spaghetti
Vegetables
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
Dairy & Oils
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
Seasonings
- Salt, to taste
- Pepper, to taste
Instructions
- Cook spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside.
- Sauté garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 1-2 minutes until fragrant but not browned.
- Cook spinach and sun-dried tomatoes: Add the fresh spinach and chopped sun-dried tomatoes to the skillet. Stir and cook until the spinach is fully wilted, about 2-3 minutes.
- Make the cream sauce: Pour in the heavy cream and sprinkle the grated Parmesan cheese into the skillet. Stir continuously and cook the mixture until the sauce is warmed through and slightly thickened.
- Toss pasta with sauce: Add the cooked spaghetti directly into the skillet with the cream sauce and vegetables. Toss well to combine and evenly coat the pasta with the sauce. Season with salt and pepper to taste.
- Serve: Plate the creamy spaghetti immediately while hot and enjoy this comforting meal.
Notes
- Use sun-dried tomatoes packed in oil for richer flavor, or rehydrate dry-packed ones in warm water before chopping.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Add crushed red pepper flakes for a spicy kick if desired.
- Freshly grated Parmesan cheese melts better and enhances the sauce’s flavor.
- Serve with fresh basil or parsley for added aroma and color.
