There’s something magical about a bowl of creamy spaghetti that instantly feels comforting. This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce combines the richness of Italian cream sauces with the earthy notes of spinach and tangy dried tomatoes. It’s simple, yet elegant perfect for busy weeknights when you crave something homemade but don’t want to spend hours at the stove. The sauce clings beautifully to the strands, every bite tasting like a cozy dinner in a Tuscan kitchen.
Ingredients for Spaghetti & Spinach with Sun-Dried Tomato Sauce
- 10 oz spaghetti, cooked al dente
- 2 tablespoons olive oil (from sun-dried tomato jar if possible)
- 3 cloves garlic, minced
- 1/2 cup chopped sun-dried tomatoes
- 2 cups fresh baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- Fresh basil for garnish
How to Make This Creamy Italian Pasta Dinner
Start with your pasta — cook it just to al dente so it holds its bite once tossed in sauce. As it boils, the kitchen fills with that comforting aroma of pasta water and olive oil. In a large skillet, warm olive oil and gently sauté the garlic until fragrant. Stir in those jewel-like sun-dried tomato pieces; they’ll soften and release a deep, savory sweetness. Pour in the cream, season lightly, and let it bubble until thickened slightly. Add spinach right at the end so it wilts perfectly without losing its bright green color.
Once the sauce is silky, toss in your drained spaghetti. The cream hugs each strand beautifully, while the cheese melts to create a glossy finish. A sprinkle of basil adds that fresh Italian touch — and if you love heat, a pinch more red pepper flakes brings it all together.
I like to finish this dish with extra parmesan shavings and freshly cracked pepper. Serve it right away while still warm; the sauce thickens as it cools, coating every strand in velvety creaminess. This makes a wonderful pasta dinner recipe for quiet nights in or date-night meals where comfort meets elegance.
Pro Tips for the Best Easy Pasta
- Save some pasta water to loosen the sauce later — it helps emulsify and adds a glossy texture.
- Use sun-dried tomatoes packed in oil for maximum flavor depth.
- Grate your own Parmesan; pre-grated versions don’t melt as smoothly.
- Don’t overcook spinach — just wilt it until bright and tender.
Delicious Variations and Pasta Side Dishes
- Add grilled chicken or shrimp for protein and make it a complete pasta dinner.
- Stir in a spoon of pesto for an herby twist.
- For a vegetarian version, replace Parmesan with nutritional yeast and skip seafood.
- Pair with garlic bread or roasted vegetables as easy Italian side dishes.
Troubleshooting Tips
- If sauce turns too thick, add a splash of reserved pasta water.
- Too bland? Extra sun-dried tomatoes or a squeeze of lemon can brighten it.
- Cream separated? Keep heat medium and stir constantly to maintain a smooth sauce.
Ingredient Substitutions
- Use half-and-half instead of heavy cream for a lighter texture.
- Substitute fettuccine, penne, or linguine if spaghetti isn’t available.
- Fresh spinach can be swapped with kale; just cook it a bit longer.
- Skip dairy using coconut cream and vegan cheese for a plant-based version.
Storage and Serving Suggestions
Let leftovers cool completely, then store in an airtight container for up to three days. When reheating, splash in a little milk or broth to bring back the creaminess. It tastes just as good the next day — perfect for quick lunches or as a delicious pasta side dish for another meal.
Frequently Asked Questions
- Can I use frozen spinach? Yes, thaw it first and squeeze out moisture before adding.
- Is this recipe spicy? Only mildly; add more pepper flakes for a kick.
- Can I make this dairy-free? Use coconut cream and vegan cheese alternatives.
- What pasta works best? Spaghetti or linguine coat perfectly in creamy sauces.
- What can I serve with it? Garlic bread, salad, or roasted veggies complement beautifully.
- Can I freeze the sauce? Yes, freeze up to one month; thaw gently over low heat before tossing with pasta.
- Why mention Flan? Because Italian meals often end with something sweet like flan or panna cotta to balance the rich pasta.
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Equipment
- Large skillet
- Saucepan
- Wooden spoon
Ingredients
- 10 oz spaghetti cooked al dente
- 2 tbsp olive oil use oil from sun-dried tomato jar if possible
- 3 cloves garlic minced
- 0.5 cup sun-dried tomatoes chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 0.5 cup Parmesan cheese grated
- 0.25 tsp crushed red pepper flakes
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Boil spaghetti in salted water until al dente. Reserve 1/2 cup pasta water and drain.
- In a large skillet, heat olive oil and sauté garlic until fragrant.
- Add sun-dried tomatoes and cook for 2 minutes to release flavor.
- Pour in heavy cream, season with salt and pepper, and let simmer slightly.
- Add spinach and cook until just wilted.
- Toss in cooked spaghetti with parmesan until fully coated. Use pasta water if sauce thickens too much.
- Serve hot, garnished with basil and extra cheese.
Notes
- Use good-quality sun-dried tomatoes packed in oil for rich flavor.
- Reheat gently with a splash of milk or broth to maintain creaminess.
- For a spicier version, double the pepper flakes.
