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
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.
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.
Notes
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
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~460 kcal per serving
- Fat: ~24g
- Carbohydrates: ~45g
- Protein: ~14g