Description
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a creamy, rich pasta dish combining tender noodles, fresh spinach, and the tangy depth of sun-dried tomatoes in a luscious sauce. It’s a cozy, satisfying vegetarian meal perfect for any night.
Ingredients
- 12 oz spaghetti or pasta of choice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 4 cups fresh spinach
- Salt and black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh basil or parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Sauté garlic for 30 seconds until fragrant.
- Stir in sun-dried tomatoes and cook for 1–2 minutes to release flavor.
- Pour in cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth.
- Add spinach and cook until wilted. Season with salt, black pepper, and red pepper flakes if using.
- Add drained pasta to the sauce, tossing to coat. Use reserved pasta water as needed to thin the sauce.
- Serve hot, garnished with fresh basil or parsley if desired.
Notes
- Add mushrooms or grilled chicken for extra protein.
- Use cashew cream and nutritional yeast for a vegan version.
- Stir in cream cheese or butter for added richness.
- Rehydrate dry sun-dried tomatoes if not packed in oil.
- Reheat gently with a splash of milk or water to restore creaminess.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 80mg
