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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Creamy Spaghetti & Spinach with Sun-Dried Tomato Bliss

A delightful dish of Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce that transforms simple ingredients into a vegetarian meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Spaghetti High-quality durum wheat pasta.
  • 1 tablespoon Salt For seasoning the water.
For the Sauce
  • 2 tablespoon Olive Oil Good-quality extra virgin.
  • 1 cup Sun-Dried Tomatoes Oil-packed for better texture.
  • 2 cloves Garlic Minced.
  • ¼ teaspoon Red Pepper Flakes Optional.
  • 1 cup Heavy Cream Or Half-and-Half for a lighter option.
  • ¼ teaspoon Black Pepper Freshly cracked.
For the Vegetables
  • 4 cups Fresh Baby Spinach Wilts perfectly into the sauce.
  • ¼ cup Fresh Basil Fold in at the end.
For Garnish
  • ½ cup Grated Parmesan Cheese Save some for garnish.
  • ¼ cup Additional Parmesan Optional for serving.

Equipment

  • large pot
  • skillet
  • colander

Method
 

Step-by-Step Instructions
  1. Boil the Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.
  2. Sauté Sun-Dried Tomatoes: Heat olive oil in a skillet over medium heat. Add chopped sun-dried tomatoes and sauté for 2 minutes.
  3. Add Garlic and Spice: Stir in minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
  4. Create the Cream Sauce: Pour in heavy cream, let simmer for 3-4 minutes. Season with salt and black pepper.
  5. Wilt the Spinach: Add fresh baby spinach, stirring until wilted, about 2-3 minutes.
  6. Mix in the Parmesan: Stir grated Parmesan into the sauce, adjusting with reserved pasta water as needed.
  7. Combine Spaghetti with Sauce: Add drained spaghetti to the skillet, tossing to coat in the sauce.
  8. Finish with Fresh Basil: Fold in the fresh basil leaves, then remove from heat.
  9. Serve and Garnish: Plate the dish, garnishing with additional grated Parmesan and fresh basil if desired.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 65gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 4gVitamin A: 3000IUVitamin C: 40mgCalcium: 250mgIron: 3mg

Notes

Reserve pasta water to adjust sauce consistency. Sauté garlic until fragrant to avoid bitterness.

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