Name: Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce: Pasta Night Just Got an Upgrade
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz spaghetti (or whatever pasta you love); 2 tbsp olive oil (use the oil from the sun-dried tomato jar if you want max flavor); 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes, chopped (oil-packed is best); 1/2 tsp red pepper flakes (optional but awesome); 2 cups baby spinach; 1/2 cup heavy cream; 1/2 cup grated parmesan; Salt + black pepper to taste; 1/2 cup reserved pasta water (don’t forget!); Fresh basil or more parm for topping (because yes)

What the heck is this?
You know those nights when you want something a little fancy but also need to keep it chill? This is your new go-to. Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce sounds like something you’d get at a little Italian bistro, but surprise — you’re making it in your kitchen in under 30 minutes. It’s creamy, tangy, garlicky, and packed with flavor thanks to those sun-dried tomatoes doing what they do best (being bold and fabulous). Add a big handful of baby spinach to keep it feeling fresh and slightly virtuous. It’s comforting, a little indulgent, and wildly easy.

Why You’ll Love This Recipe

Creamy, dreamy, and doesn’t require a gallon of cream
Sun-dried tomatoes = major flavor flex
A sneaky way to get in some leafy greens
One pot + one pan = minimal cleanup
Dinner in 30 minutes flat
Vegetarian-friendly but hearty enough to satisfy everyone

The Good Stuff You’ll Need

8 oz spaghetti (or whatever pasta you love)
2 tbsp olive oil (use the oil from the sun-dried tomato jar if you want max flavor)
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (oil-packed is best)
1/2 tsp red pepper flakes (optional but awesome)
2 cups baby spinach
1/2 cup heavy cream
1/2 cup grated parmesan
Salt + black pepper to taste
1/2 cup reserved pasta water (don’t forget!)
Fresh basil or more parm for topping (because yes)

Let’s Do This
Step 1: Boil the Pasta
Bring a big pot of salted water to a boil and cook the spaghetti until al dente. Don’t forget to scoop out some pasta water before draining — that stuff is liquid gold.

Step 2: Make the Sauce Magic
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant — don’t let it brown. Toss in the chopped sun-dried tomatoes and red pepper flakes. Let them sizzle for a minute and get cozy.

Step 3: Cream It Up
Pour in the heavy cream and stir it all together. Let it bubble gently for 2–3 minutes to thicken slightly. Stir in the parmesan cheese and keep it moving until it melts and the sauce looks silky.

Step 4: Add the Greens
Toss in the spinach and stir until just wilted. It’ll look like a lot at first but will cook down fast.

Step 5: Bring It All Together
Add the cooked spaghetti to the sauce along with a splash of the reserved pasta water. Toss it all together until the pasta is coated in creamy, tomato-y goodness. If it looks too thick, add a bit more water until it’s perfect.

Step 6: Taste Test & Finish
Season with salt and pepper, and give it a final toss. Serve it hot with more parmesan and a few torn basil leaves if you’re feeling fancy.

Serving Suggestions

Serve with garlic bread or a simple arugula salad for balance
Add grilled chicken, shrimp, or crispy chickpeas on top if you want to bulk it up
A crisp glass of white wine wouldn’t hurt either

Switch It Up

Go vegan: Swap cream and parm for plant-based versions and add nutritional yeast
Add mushrooms or zucchini for extra veggie power
Use fettuccine or penne instead of spaghetti — whatever’s in the pantry
Spice it up with more red pepper flakes or a dash of chili oil

Make-Ahead Tips

You can prep the sauce ahead and store it in the fridge for up to 3 days — just reheat gently and toss with fresh pasta
Leftovers reheat well with a splash of water or cream to loosen things up
Not freezer-friendly (the cream gets weird), but totally fine in the fridge

Questions People Actually Ask
Q: Can I use milk instead of cream?
A: You can, but the sauce won’t be quite as rich. Whole milk works best — maybe add a splash of pasta water and extra cheese to help thicken it.

Q: Are dry-packed sun-dried tomatoes okay?
A: Yep — just rehydrate them in hot water for 10–15 minutes, then chop and use as usual.

Q: Can I make this gluten-free?
A: Totally — just use your favorite GF pasta and you’re golden.

Q: What’s the best way to reheat leftovers?
A: Low and slow with a splash of cream, milk, or water in a covered pan. Microwave works too, but the stove gives you better texture.

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce: Pasta Night Just Got an Upgrade

Author: Tyla
Total Time: 30 minutes
Yield: 4–6 servings 1x

Print Recipe

Description

You know those nights when you want something a little fancy but also need to keep it chill? This is your new go-to. Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce sounds like something you’d get at a little Italian bistro, but surprise — you’re making it in your kitchen in under 30 minutes. It’s creamy, tangy, garlicky, and packed with flavor thanks to those sun-dried tomatoes doing what they do best (being bold and fabulous). Add a big handful of baby spinach to keep it feeling fresh and slightly virtuous. It’s comforting, a little indulgent, and wildly easy.

Ingredients

Scale

8 oz spaghetti (or whatever pasta you love)
2 tbsp olive oil (use the oil from the sun-dried tomato jar if you want max flavor)
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (oil-packed is best)
1/2 tsp red pepper flakes (optional but awesome)
2 cups baby spinach
1/2 cup heavy cream
1/2 cup grated parmesan
Salt + black pepper to taste
1/2 cup reserved pasta water (don’t forget!)
Fresh basil or more parm for topping (because yes)

Instructions

Step 1: Boil the Pasta
Bring a big pot of salted water to a boil and cook the spaghetti until al dente. Don’t forget to scoop out some pasta water before draining — that stuff is liquid gold.