Imagine twirling creamy spaghetti coated in a luscious sun-dried tomato parmesan cream sauce, balanced perfectly by tender, vibrant spinach. This Italian-inspired dinner bursts with flavor and indulgence, yet comes together quickly for a satisfying weeknight meal or elegant casual dinner.
The rich, velvety sauce combines the sweetness of sun-dried tomatoes with sharp parmesan, creating a deliciously comforting dish that elevates simple pasta and greens to a gourmet level. Whether you’re cooking for family or friends, this recipe is sure to impress with its beautiful colors and bold taste.
- Creamy, flavorful sauce made from sun-dried tomatoes and parmesan cheese for a unique twist.
- Bright fresh spinach adds a nutritious, colorful contrast and subtle earthiness.
- Simple ingredients and quick prep make it an easy yet impressive Italian vegetarian dinner.
Ingredients
- Spaghetti (12 ounces): Long, thin pasta strands that hold sauce beautifully and provide classic Italian texture in every bite.
- Olive oil (2 tablespoons): High-quality olive oil for sautéing garlic and sun-dried tomatoes to unlock their rich flavors.
- Garlic cloves (3, minced): Fresh garlic imparts a fragrant, savory base essential to the cream sauce.
- Sun-dried tomatoes (1/2 cup, chopped): Intensely sweet and tangy dried tomatoes that add depth and brightness to the creamy sauce.
- Heavy cream (1 1/4 cups): Brings rich, smooth texture and balances the acidity of the tomatoes perfectly.
- Parmesan cheese (1/2 cup, grated): Sharp and salty, it melts into the sauce for an irresistible umami flavor.
- Fresh spinach (4 cups): Adds vibrant color, mild flavor, and a boost of nutrients to the dish.
- Salt (to taste): Enhances all the flavors without overpowering the natural ingredients.
- Black pepper (to taste): Freshly ground pepper adds subtle heat and complexity to the sauce.
Instructions
- Cook Spaghetti to Al Dente
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Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, usually about 8 to 10 minutes. Al dente pasta holds its texture and absorbs sauce without becoming mushy.
- Sauté Garlic and Sun-Dried Tomatoes
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Heat olive oil in a skillet over medium heat, then add the minced garlic and chopped sun-dried tomatoes. Sauté for about 2-3 minutes until fragrant and the tomatoes soften, releasing their rich flavor into the oil.
- Create the Creamy Sauce
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Pour in the heavy cream and stir well. Add grated parmesan cheese gradually, stirring constantly until the cheese melts smoothly into the cream, forming a velvety, thickened sauce.
- Wilt Fresh Spinach
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Add the fresh spinach to the skillet and cook for about 2 minutes, stirring gently until the leaves wilt but remain bright and tender. This step ensures the spinach retains its nutrients and color.
- Toss Pasta with Sauce
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Drain the spaghetti, reserving some pasta water. Add the pasta to the skillet and toss gently to coat it evenly with the sun-dried tomato cream sauce and spinach. Use reserved pasta water to adjust sauce consistency if needed.
- If the sauce is too thick, add reserved pasta water gradually to achieve a smooth, creamy consistency without diluting flavor.
- Use freshly grated parmesan for optimal melting and flavor compared to pre-grated options.
- Adjust seasoning with salt and pepper tastefully but carefully, as parmesan is naturally salty.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce and warm gently to prevent curdling.
Serving Suggestions
Serve this pasta dish with a crisp green salad and crusty garlic bread to balance the creamy texture. A glass of chilled white wine like Pinot Grigio complements the tangy tomato elements beautifully.
- For extra richness, stir in a tablespoon of butter along with the parmesan cheese.
- Use oil-packed sun-dried tomatoes drained but not rinsed for maximum flavor infusion.
- Toss pasta immediately off heat to maintain sauce creaminess and prevent it from thickening too much.
FAQs
- Can I use other pasta types instead of spaghetti?
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Yes, fettuccine, linguine, or penne all work well with this creamy sauce.
- Is this dish suitable for vegans?
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No, this recipe contains heavy cream and parmesan cheese. Use plant-based cream and vegan cheese substitutes to make it vegan.
- Can I prepare the sauce ahead of time?
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Yes, prepare the sauce up to 2 days in advance and reheat gently before tossing with cooked pasta and spinach.
- How do I store leftovers?
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Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently with added cream or milk.
- What can I add for extra protein?
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Grilled chicken, sautéed mushrooms, or toasted pine nuts complement this dish nicely without overpowering flavors.
- Can I substitute fresh spinach with frozen?
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Yes, but be sure to thaw and drain thoroughly to avoid excess moisture diluting the sauce.
Spaghetti Spinach Tomato Cream
Equipment
- 1 large pot
- 1 skillet
- 1 colander
- 1 wooden spoon
Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes chopped
- 1 1/4 cups heavy cream
- 1/2 cup parmesan cheese grated
- 4 cups fresh spinach
- Salt to taste
- Black pepper to taste
Instructions
- Cook spaghetti in salted boiling water until al dente.
- Heat olive oil in a skillet and sauté minced garlic and chopped sun-dried tomatoes until fragrant.
- Add heavy cream and grated parmesan cheese, stirring continuously until the sauce becomes smooth.
- Wilt the fresh spinach in the sauce.
- Toss the cooked spaghetti with the sun-dried tomato cream sauce and spinach.
Notes
- Add reserved pasta water to adjust sauce consistency as desired.
- Use freshly grated parmesan for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
