Free Body Calculator – Know Your Body
Wondering if your body is in a healthy range? Use our Free Body Calculator to find out if you're fit, normal, or need a lifestyle change. Get personalized tips, calorie targets, and your ideal protein, carbs, and fat intake – all in seconds.
Try Free Body Calculator Now
Creamy Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce
Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce is a decadent yet wholesome pasta dish that blends the tangy sweetness of sun-dried tomatoes with a rich, velvety cream sauce. Tossed with fresh spinach and perfectly cooked spaghetti, this recipe is ideal for a comforting dinner or a date night meal. Simple to make yet bursting with flavor, it’s a must-try for pasta lovers!
Ingredients
- For the Pasta:
- 12 oz spaghetti
- 1 tablespoon salt for pasta water
- For the Sauce:
- 2 tablespoons olive oil
- 1/2 cup sun-dried tomatoes chopped (oil-packed preferred)
- 3 garlic cloves minced
- 1 cup heavy cream or half-and-half for a lighter option
- 1/2 cup grated Parmesan cheese plus extra for garnish
- 1/2 teaspoon red pepper flakes optional, for a spicy kick
- 4 cups fresh spinach
- Salt and pepper to taste
- 1/4 cup pasta water reserved
- Optional Garnishes:
- Fresh basil leaves chopped
- Additional Parmesan cheese
- Cracked black pepper
Instructions
- Cook the Spaghetti:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/4 cup of the pasta water before draining, then set the pasta aside.
- Prepare the Sun-Dried Tomatoes:
- Heat olive oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes and sauté for 2-3 minutes until fragrant.
- Make the Cream Sauce:
- Add minced garlic to the skillet and cook for 30 seconds until aromatic. Lower the heat and pour in the heavy cream, stirring to combine. Let it simmer gently for 2-3 minutes.
- Incorporate Cheese and Seasoning:
- Stir in grated Parmesan cheese and red pepper flakes (if using). Add salt and pepper to taste. If the sauce is too thick, use the reserved pasta water to thin it out to the desired consistency.
- Add Spinach:
- Toss in the fresh spinach and stir until wilted, about 2 minutes.
- Combine with Pasta:
- Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce.
- Serve:
- Divide the pasta among plates or bowls. Garnish with fresh basil, additional Parmesan cheese, and cracked black pepper. Serve immediately.
Notes
- For a vegan option, use plant-based cream and Parmesan alternatives, and replace egg-based spaghetti with a vegan pasta variety.
- Add cooked chicken, shrimp, or mushrooms for extra protein or variety.
- Substitute heavy cream with coconut milk for a dairy-free twist with a subtle sweetness.
- This dish pairs well with a crisp side salad or garlic bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or water to loosen the sauce.
Nutrition
Calories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSodium: 600mgFiber: 4gSugar: 3g