Spaghetti & Spinach in Sun-Dried Tomato Sauce
A delightful and creamy spaghetti dish made with fresh spinach, sun-dried tomatoes, and a luscious heavy cream sauce, perfect for a cozy evening or a quick dinner date.
Ingredients
Pasta and greens
- 8 oz spaghetti Cook until al dente.
- 2 cups fresh spinach Feel free to add more if desired.
Sauce ingredients
- 1 cup sun-dried tomatoes in oil, chopped Use packed tomatoes for rich taste.
- 1 cup heavy cream Can substitute with half-and-half or plant-based cream.
- 1/2 cup grated Parmesan cheese Use fresh for better flavor.
- 2 cloves garlic, minced Garlic enhances the flavor.
- to taste salt and pepper Essential for flavor.
- to taste splash olive oil For sautéing and drizzling.
Garnish
- fresh basil Optional garnish for freshness.
Instructions
Cooking the pasta
- Bring a pot of salted water to a boil and add the spaghetti. Cook according to package instructions until al dente. Drain and reserve a scoop of pasta water.
Sautéing garlic
- Heat a generous splash of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant and slightly golden.
Adding sun-dried tomatoes and spinach
- Stir in the chopped sun-dried tomatoes and fresh spinach. Cook just until the spinach wilts.
Making it creamy
- Pour in the heavy cream and bring to a gentle simmer. Gradually stir in the grated Parmesan cheese until melted and the sauce is creamy.
Combining everything
- Add the cooked spaghetti into the skillet, tossing until all strands are coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
Seasoning and serving
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil if desired.
Notes
This dish stores well and is even more flavorful the next day. Reheat gently on the stove, adding cream or reserved pasta water as necessary to maintain creaminess. Adjust servings with subs like kale or grilled chicken for added flavor.