Description
A quick and delicious Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce recipe that combines tender pasta with nutritious spinach and rich sun-dried tomatoes in a creamy Parmesan sauce. Ready in just 25 minutes, this dish is perfect for a satisfying weeknight meal.
Ingredients
Scale
Pasta
- 8 oz spaghetti
Vegetables & Herbs
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
Dairy & Oils
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the spaghetti: Boil water in a large pot and cook the spaghetti according to package instructions until al dente. Drain the pasta and set it aside.
- Sauté garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook until it becomes fragrant, about 1-2 minutes, being careful not to burn it.
- Cook spinach and sun-dried tomatoes: Add the fresh spinach and chopped sun-dried tomatoes to the skillet. Sauté until the spinach wilts, approximately 3-4 minutes.
- Make the cream sauce: Stir in the heavy cream and grated Parmesan cheese into the skillet. Cook the mixture, stirring frequently, until the sauce is heated through and slightly thickened, about 2-3 minutes.
- Toss pasta with sauce: Add the cooked spaghetti to the skillet and toss everything together until the pasta is well coated with the creamy sauce. Season with salt and black pepper to taste.
- Serve: Plate the pasta hot and enjoy this flavorful and creamy spaghetti dish immediately.
Notes
- Use good quality sun-dried tomatoes packed in oil for extra richness.
- To make the dish lighter, substitute heavy cream with half-and-half or a non-dairy cream alternative.
- For added protein, consider adding grilled chicken or sautéed mushrooms.
- Freshly grated Parmesan cheese enhances the flavor more than pre-grated cheese.
- If spinach is not available, baby kale or Swiss chard can be good substitutes.
