Name: Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz spaghetti (or your favorite pasta); 1 tbsp salt (for boiling the pasta); 2 tbsp olive oil (or oil from sun-dried tomato jar); 4 cloves garlic, minced; 1/2 cup sun-dried tomatoes (packed in oil), chopped; 1 cup heavy cream (or half-and-half for a lighter option); 1/2 cup grated Parmesan cheese; 1/2 tsp red pepper flakes (optional); Salt to taste; Black pepper to taste; 4 cups fresh spinach leaves; 1 tbsp butter (optional, for added richness); Fresh basil or parsley, chopped; Extra Parmesan cheese; Toasted pine nuts or breadcrumbs

Ingredients

12 oz spaghetti (or your favorite pasta)

1 tbsp salt (for boiling the pasta)

2 tbsp olive oil (or oil from the sun-dried tomato jar)

4 cloves garlic, minced

1/2 cup sun-dried tomatoes (packed in oil), chopped

1 cup heavy cream (or half-and-half for a lighter option)

1/2 cup grated Parmesan cheese

1/2 tsp red pepper flakes (optional)

Salt, to taste

Black pepper, to taste

4 cups fresh spinach leaves

1 tbsp butter (optional, for added richness)

Fresh basil or parsley, chopped (optional garnish)

Extra Parmesan cheese (optional garnish)

Toasted pine nuts or breadcrumbs (optional garnish)

Instructions

Step 1: 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 water, then drain the pasta.

Step 2: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant.

Step 3: Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.

Step 4: Pour in the heavy cream and bring to a gentle simmer. Let the sauce cook for 3 to 4 minutes, stirring occasionally.

Step 5: Stir in the grated Parmesan cheese until melted and smooth. Season with red pepper flakes, salt, and black pepper to taste.

Step 6: Add the fresh spinach to the skillet and cook for 2 to 3 minutes, stirring occasionally, until wilted. Stir in butter if desired.

Step 7: Add the cooked spaghetti to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Step 8: Garnish with chopped fresh basil or parsley, extra Parmesan cheese, and toasted pine nuts or breadcrumbs if desired. Serve immediately.

Tips & Variations

Cook the spaghetti al dente to maintain texture when mixed with the sauce.

Reserve pasta water to loosen and help the sauce adhere to the pasta.

For a spicier sauce, increase red pepper flakes to taste.

Add protein such as grilled chicken, shrimp, or Italian sausage for a heartier meal.

Substitute spinach with kale, arugula, or add mushrooms or roasted red peppers to customize flavors.

Stir in Parmesan cheese off the heat to keep the sauce smooth and prevent clumping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop or in the microwave with a splash of cream or water to refresh the sauce. Freeze the sauce and cooked pasta separately in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat adding a little cream or water as needed.

FAQs

Can I use dried sun-dried tomatoes instead of the ones packed in oil?

Yes, but soak dried sun-dried tomatoes in warm water for about 20 minutes before chopping and adding to the sauce to rehydrate them.

How do I store leftovers of this dish properly?

Keep leftovers in airtight containers in the fridge for up to 3 days. Reheat gently with added cream or water to restore the sauce’s texture and flavor.