Whenever I’m craving a cozy, satisfying dinner that feels like a warm hug in a bowl, I turn to this incredible Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce. It’s one of those easy pasta dishes that manages to feel both indulgent and wholesome. Tender strands of spaghetti glide through a silken, creamy sauce that’s been kissed by the bright, tangy sweetness of oil-packed sun-dried tomatoes. Fresh spinach leaves tumble in, adding a vibrant pop of green and a gentle earthiness that perfectly balances the richness of the heavy cream and Parmesan. Every forkful bursts with contrasts: the soft, comforting pasta, the chewy bites of tomato, the subtle garlic undertones, and that whisper of peppery basil if you choose to garnish. It’s the kind of dinner recipe that makes your kitchen smell heavenly and your taste buds stand up and dance.
Since I first whipped this up on a bustling weeknight, it’s become a staple in my repertoire—not just because it’s beginner-friendly and comes together in under 35 minutes, but because it’s a surefire crowd-pleaser. I still remember the first time I served it when friends stopped by unexpectedly: they couldn’t believe something so simple could feel so gourmet. The preparation time? A breezy 10 minutes. Cooking time? Just 25 minutes. Plus, at around 600 calories per serving, it strikes the perfect balance between indulgence and comfort. Whether it’s a quick lunch, an easy dinner, or a cozy weekend meal, this dish feels like a comforting bowl of happiness every single time.
KEY INGREDIENTS IN SPAGHETTI & SPINACH WITH SUN-DRIED TOMATO CREAM SAUCE
Before diving into the cooking process, let’s take a moment to appreciate the star players that make this spaghetti recipe truly shine. Each ingredient brings its own unique character—some providing texture, some delivering punchy flavor, and others tying it all together in a silky, harmonious sauce.
- Spaghetti
Classic long pasta that serves as the hearty base of the dish. Its firm texture when cooked al dente holds up beautifully to the luscious cream sauce, ensuring every strand is coated and flavorful.
- Olive oil
A fruity, smooth oil that acts as the foundation for sautéing garlic and sun-dried tomatoes. It infuses the sauce with subtle richness without overpowering the other flavors.
- Garlic
Minced cloves release their warm, aromatic essence when lightly sautéed. Garlic deepens the savory profile of the sauce and complements the tang of the sun-dried tomatoes.
- Sun-dried tomatoes
Oil-packed, intensely flavored tomatoes that bring a chewy texture and sweet-tart note. They’re the heart of the sauce’s signature taste, rehydrated in broth to amplify their punch.
- Vegetable broth
Adds depth and umami while helping to reconstitute the tomatoes. It balances the creaminess and keeps the sauce from becoming too heavy.
- Heavy cream
Provides the luxurious, silky body of the sauce. It melds all the flavors together and creates that dreamy, velvety texture we crave in a dinner-time comfort dish.
- Parmesan cheese
Finely grated, it melts effortlessly, adding a nutty, salty finish that elevates the sauce. Parmesan also acts as a natural thickener, giving the sauce body.
- Fresh spinach
Bright, tender leaves that wilt into the warm sauce. Spinach adds a fresh, slightly earthy taste and a vibrant green color that makes this pasta visually inviting.
- Salt and pepper
Essential seasonings to enhance and balance the flavors. They’re added to taste, allowing you to customize the dish’s final profile.
- Fresh basil leaves (optional)
A finishing touch that brings a fragrant, herbaceous lift. Slivered or torn, basil brightens each bite with its floral aroma.
HOW TO MAKE SPAGHETTI & SPINACH WITH SUN-DRIED TOMATO CREAM SAUCE
This section walks you through every step of crafting your own bowl of creamy, flavorful spaghetti with vibrant spinach and sun-dried tomatoes. From perfectly al dente pasta to a luscious, slightly thickened sauce studded with greens, you’ll feel like a pasta pro by the end.
1. Cook the spaghetti according to the package instructions in a large pot of salted boiling water until al dente. Drain the pasta in a colander, give it a quick shake to remove excess water, and set aside while you build the sauce.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly until it releases its fragrant, golden aroma without browning.
3. Add the chopped sun-dried tomatoes to the skillet. Continue to sauté for another 2 minutes, stirring occasionally so the tomato pieces soften and become infused with garlic and oil.
4. Pour in the vegetable broth and turn the heat up slightly to bring it to a gentle simmer. Let it bubble for 3–4 minutes, allowing the sun-dried tomatoes to rehydrate and deepen in flavor.
5. Stir in the heavy cream, combining it thoroughly with the broth and tomatoes. Keep the mixture at a gentle simmer, stirring to integrate the creamy texture.
6. Reduce the heat to low and let the sauce simmer for about 5 minutes, stirring occasionally. You’ll notice it start to thicken and cling to the back of your spoon.
7. Sprinkle in the grated Parmesan cheese and stir until it melts completely into the sauce. Taste, then season with salt and pepper to achieve a balanced, savory finish.
8. Add the fresh spinach to the skillet, gently folding the leaves into the sauce. Continue to stir for about 2 minutes until the spinach wilts and turns a vibrant green.
9. Finally, transfer the cooked spaghetti into the skillet. Toss everything together, making sure each strand of pasta is evenly coated in that luscious sun-dried tomato cream sauce.
10. Serve the spaghetti hot, optionally garnished with fresh basil leaves for a fragrant, herbal flourish.
SERVING SUGGESTIONS FOR SPAGHETTI & SPINACH WITH SUN-DRIED TOMATO CREAM SAUCE
Sharing this pasta feels like passing around joy, so let’s talk about some delightful ways to plate and serve it. Whether you’re hosting a laid-back family dinner or impressing guests on a casual weeknight, these serving ideas will elevate the experience and turn a simple dish into a memorable meal.
- Rustic Bread on the Side
Offer slices of warm, crusty artisan bread or garlic bread. The bread becomes the perfect vehicle for mopping up every last drop of creamy sauce, ensuring no flavor goes to waste.
- Fresh Green Salad
Serve alongside a crisp salad—a mix of arugula, cherry tomatoes, shaved Parmesan, and a light lemon vinaigrette. The tangy, refreshing greens provide a bright contrast to the rich pasta.
- Grated Cheese Sprinkle
Place a small bowl of extra grated Parmesan or Pecorino Romano on the table. Guests can sprinkle more cheese on top for an added nutty, salty bite that enhances the creaminess.
- Chilled White Wine Pairing
A glass of chilled Sauvignon Blanc or Pinot Grigio complements the tangy sun-dried tomatoes and cuts through the richness of the cream. Encourage guests to savor sips between forkfuls for a truly balanced meal.
HOW TO STORE SPAGHETTI & SPINACH WITH SUN-DRIED TOMATO CREAM SAUCE
If you find yourself with leftovers (or if you love meal-prepping for busy weeknights), storing this pasta properly will ensure it stays fresh and delicious. Although creamy dishes can thicken or change texture over time, these tips will help you maintain that delightful balance of flavors and creaminess.
- Refrigerator in Airtight Containers
Divide the cooled leftover pasta into individual portions and transfer to airtight containers. Store in the fridge for up to 2 days. When reheating, add a splash of milk or cream and gently warm on the stove to restore the sauce’s silky consistency.
- Separate Sauce from Pasta
If possible, store the sauce and spaghetti in separate containers. This prevents the pasta from soaking up too much liquid and becoming soggy. Reheat the sauce first, then toss in the pasta just before serving.
- Freezing the Sauce
Pour the cooled sun-dried tomato cream sauce into freezer-safe bags or containers, leaving some headspace for expansion. Thaw overnight in the refrigerator before reheating, stirring in a bit of broth or cream to revive the texture.
- Label and Date
Clearly label each container or bag with the date. Cream-based sauces are best used within 1–2 months in the freezer, while refrigerated leftovers should be eaten within 48 hours for optimal flavor and safety.
CONCLUSION
Bringing this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce to your table means enjoying a harmonious medley of flavors, colors, and textures. The combination of tender spaghetti, the tangy sweetness of sun-dried tomatoes, and the gentle earthiness of fresh spinach all enveloped in a velvety cream sauce offers pure comfort. Throughout each section, you discovered how to select the best ingredients—from oil-packed tomatoes to freshly grated Parmesan—exploring the vital role each component plays. You followed a step-by-step process that takes you from boiling pasta to simmering the sauce, ensuring the perfect balance of al dente texture and rich creaminess. Serving suggestions illustrated ways to turn this recipe into a complete dining experience, pairing it with crusty bread, crisp greens, or a bright wine. Storage tips guaranteed that no leftover goes to waste and that every reheated plate remains nearly as delightful as the first.
Feel free to print this article and tuck it into your recipe binder or bookmark it for future cooking adventures. If you find yourself craving an easy pasta dish that dazzles with flavor, this recipe is your go-to for lunch or dinner. You’ll also find a FAQ below to address any lingering questions you might have. I’d love to hear how it turns out for you—drop a comment, share your twists on the sauce, or ask for any troubleshooting advice if you run into questions. Happy cooking, and here’s to many more comforting, creamy pasta nights!
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Description
Savor the luscious combination of tender spaghetti, fresh spinach, and tangy sun-dried tomatoes enveloped in a creamy sauce that bursts with flavor and warmth.
Ingredients
Instructions
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Cook the spaghetti according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
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In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
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Add the chopped sun-dried tomatoes to the skillet. Sauté for about 2 minutes, stirring occasionally.
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Pour in the vegetable broth and let it simmer for around 3-4 minutes. This will help to rehydrate the sun-dried tomatoes and intensify their flavor.
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Next, add the heavy cream to the skillet, stirring well to combine with the broth and tomatoes.
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Reduce the heat to low and allow the mixture to simmer for 5 minutes, stirring occasionally until the sauce thickens slightly.
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Stir in the grated Parmesan cheese until it melts into the creamy sauce. Season with salt and pepper to taste.
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Add the fresh spinach to the skillet, gently folding it into the sauce until it wilts. This should take about 2 minutes.
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Finally, add the cooked spaghetti to the skillet. Toss everything until the pasta is evenly coated with the creamy sauce.
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Serve the spaghetti hot, garnished with fresh basil leaves if desired.
Note
- Using oil-packed sun-dried tomatoes adds richness to the dish, but if you're using dry-packed, soak them in warm water for about 20 minutes before using.
- This recipe can easily be made vegetarian by using vegetable broth, but chicken broth can be used for a non-vegetarian variation.
- For an added kick, consider sprinkling a pinch of red pepper flakes into the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the sauce may thicken over time.
- To make this dish gluten-free, simply substitute the spaghetti with your favorite gluten-free pasta.
