why make this recipe
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a delicious and easy meal that brings together flavors and nutrition. This dish is perfect for a quick weekday dinner or a fancy weekend meal. The combination of spaghetti, fresh spinach, and sun-dried tomatoes in a creamy sauce makes it irresistible. Plus, it’s a great way to enjoy the health benefits of spinach while satisfying your pasta cravings.
how to make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Ingredients:
- 8 ounces spaghetti
- 2 cups fresh spinach, roughly chopped
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil, for garnish (optional)
Directions:
- In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Incorporate the chopped spinach and sun-dried tomatoes into the skillet. Cook until the spinach wilts, about 2-3 minutes.
- Pour in the heavy cream and reduce the heat to low. Stir well to combine with the vegetables.
- Add grated Parmesan cheese, red pepper flakes, salt, and pepper. Mix until the cheese melts and the sauce thickens slightly.
- Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce.
- Let the dish sit for a minute to allow flavors to meld. Optionally, garnish with fresh basil before serving.
- Serve hot and enjoy!
how to serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Serve the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce hot on a plate. You can sprinkle extra Parmesan cheese or red pepper flakes on top for added flavor. Pair it with a side salad or some garlic bread for a complete meal. This dish can also be a great centerpiece for a dinner party!
how to store Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
To store leftovers, let the dish cool completely and place it in an airtight container. You can keep it in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over low heat or in the microwave until heated through.
tips to make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Make sure to cook the spaghetti just until al dente. It will continue to cook a bit when you mix it with the sauce.
- If you want more flavor, consider adding some Italian herbs like basil or oregano when cooking the sauce.
- For a lighter version, you can use half-and-half or low-fat cream instead of heavy cream.
variation
If you want to add protein, consider adding cooked chicken or shrimp. They pair beautifully with the creamy sauce and add extra heartiness to the meal. You can also switch out the sun-dried tomatoes for roasted red peppers for a different flavor.
FAQs
Can I use whole wheat spaghetti instead?
Yes, whole wheat spaghetti works well and adds more fiber to your dish!
Is this recipe suitable for meal prep?
Absolutely! You can prepare it ahead of time and store leftovers for quick meals later in the week.
Can I use frozen spinach instead?
Yes, you can use frozen spinach. Just thaw and drain excess water before adding it to the skillet.
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and easy meal bringing together spaghetti, fresh spinach, and sun-dried tomatoes in a creamy sauce.
Ingredients
- 8 ounces spaghetti
- 2 cups fresh spinach, roughly chopped
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil, for garnish (optional)
Instructions
- In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Incorporate the chopped spinach and sun-dried tomatoes into the skillet. Cook until the spinach wilts, about 2-3 minutes.
- Pour in the heavy cream and reduce the heat to low. Stir well to combine with the vegetables.
- Add grated Parmesan cheese, red pepper flakes, salt, and pepper. Mix until the cheese melts and the sauce thickens slightly.
- Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce.
- Let the dish sit for a minute to allow flavors to meld. Optionally, garnish with fresh basil before serving.
Notes
For a lighter version, you can use half-and-half or low-fat cream instead of heavy cream. Pair with a side salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spaghetti, spinach, sundried tomatoes, cream sauce, easy dinner