Spaghetti Spinach Sun-Dried Tomato

This creamy spaghetti with spinach and sun-dried tomatoes is a go-to weeknight dinner that tastes like something special but comes together with minimal fuss. It is rich and comforting yet fresh, with bursts of savory flavor in every twirl of pasta.

The first time I put this dish on the table, no one spoke until their plates were clean. My family absolutely loves it and it is now the most requested pasta I make.

Ingredients

• Dried spaghetti: This kind of pasta holds the creamy sauce perfectly Buy high quality Italian brands for the best texture
• Olive oil: Brings out the richness in the sauce Look for extra virgin with a grassy aroma
• Garlic: Fresh cloves give the best pungent flavor Choose bulbs that are firm with dry skins
• Sun-dried tomatoes: These gems add sweet intensity Try to find ones packed in olive oil for extra richness
• Parmesan cheese: Finely grated cheese melts seamlessly into the sauce Go for a wedge you grate yourself rather than pre-grated for more flavor
• Heavy cream: The backbone of the creamy sauce Use fresh cream for the creamiest result
• Fresh spinach: Lends color and nutrients Pick bright green leaves without wilted spots
• Salt and black pepper: Basic seasoning to make every flavor shine Use sea salt and freshly ground pepper if possible
• Crushed red pepper flakes: Optional if you like a little heat in your pasta

Step-by-Step Instructions

Bring the Water to a Boil:

Fill a large pot with water and add a generous amount of salt Heat on high until bubbling If you listen you will hear that lively boil that means it is ready for the pasta

Cook the Pasta:

Add your dried spaghetti to the boiling water Stir now and then Boil just until al dente which means it still has a little bite Check the package timing Drain thoroughly and set aside

Sauté the Garlic:

Heat olive oil in a large skillet over medium heat Toss in the minced garlic Let it cook gently just until fragrant Do not let it brown or it will taste bitter

Add Tomatoes and Spinach:

Add your chopped sun-dried tomatoes and fresh spinach to the skillet Stir frequently Cook for about two to three minutes until the spinach wilts and looks glossy

Make the Cream Sauce:

Pour the heavy cream into the skillet Bring it to a gentle simmer on medium low Stir patiently Then add the grated Parmesan cheese bit by bit Stir constantly to make sure it melts smoothly and makes a luscious sauce

Combine Pasta and Sauce:

Add the drained cooked spaghetti into the skillet Toss well to ensure the pasta is evenly coated in the rich sauce

Season and Serve:

Sprinkle a good pinch of salt black pepper and red pepper flakes if you like extra kick Taste and adjust as needed Dish onto plates and finish with more Parmesan if you love cheese like I do

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I always look forward to that moment when I add the Parmesan and watch the sauce turn silky My kids love when I add extra trees as they call the wilted spinach

Storage Tips

If you have leftovers store them covered in the fridge for up to three days When reheating add a splash of milk or cream to revive the sauce Avoid freezing as cream sauces sometimes separate

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Ingredient Substitutions

You can swap the dried spaghetti for linguine or fettuccine for a different twist If you are out of sun-dried tomatoes try roasted red peppers for a touch of sweetness For a lighter version use half and half instead of heavy cream but the sauce will not be quite as thick

Serving Suggestions

This pasta pairs beautifully with a simple salad of arugula and lemon or warm garlic bread For an extra protein boost top with grilled chicken or shrimp

Cultural Context

Creamy pasta dishes like this are inspired by both Italian and American comfort food traditions Combining sun-dried tomatoes with spinach brings together sunny Mediterranean flavors in a cozy weeknight meal

Recipe FAQs

→ Can I substitute fresh spinach with frozen?

Yes, thawed and thoroughly drained frozen spinach can be used, but fresh spinach gives a brighter color and taste.

→ What type of sun-dried tomatoes work best?

Sun-dried tomatoes packed in oil are preferred for their tender texture and richer flavor, but dried varieties work if rehydrated first.

→ How can I make the dish lighter?

You may substitute half-and-half or whole milk for heavy cream, though the sauce will be less rich.

→ Is it possible to make this vegetarian?

Absolutely, simply ensure the Parmesan used is vegetarian-friendly or swap for your favorite cheese alternative.

→ How can I adjust the sauce thickness?

Add reserved pasta cooking water gradually to loosen the sauce if it becomes too thick before serving.