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Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Welcome to a delightful culinary adventure with our Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce. This dish is not just a meal; it's an experience that brings together the rich flavors of sun-dried tomatoes, the freshness of spinach, and the creaminess of a luscious sauce, all enveloped in perfectly cooked spaghetti.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
  • 8 oz spaghetti Choose whole grain or gluten-free varieties if desired.
  • 2 cups fresh spinach Fresh is key for maximum flavor and nutrients.
  • 1 cup sun-dried tomatoes, chopped Opt for oil-packed for added richness.
  • 1 cup heavy cream For a vegan version, substitute with coconut cream.
  • 2 tbsp olive oil A high-quality extra virgin olive oil is recommended.
  • 2 cloves garlic, minced Fresh garlic adds a depth of flavor.
  • 1/2 tsp salt Adjust to taste, especially if using salted sun-dried tomatoes.
  • 1/4 tsp black pepper Freshly ground for the best taste.
  • Grated Parmesan cheese, for serving

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Wooden Spoon or Spatula
  • Measuring Cups and Spoons
  • Knife and cutting board

Method
 

  1. Step 1: Cook the spaghetti in a large pot of salted water until al dente, usually around 8-10 minutes. Drain and set aside.
  2. Step 2: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
  3. Step 3: Stir in the chopped sun-dried tomatoes and cook for an additional 2 minutes.
  4. Step 4: Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 3-4 minutes, stirring frequently, until the sauce thickens slightly.
  5. Step 5: Incorporate the fresh spinach along with the salt and pepper. Cook for about 2 minutes, or until the spinach is wilted.
  6. Step 6: Gently toss the cooked spaghetti into the skillet, ensuring that each strand is well coated with the creamy sauce.
  7. Step 7: Plate your pasta and finish with a generous sprinkle of grated Parmesan cheese. Serve immediately!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream to maintain the sauce's consistency.