Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce a delightful pasta dish combining tender spaghetti and fresh spinach, enveloped in a rich sun-dried tomato cream sauce. This comforting meal is perfect for a weeknight dinner or whenever I’m craving something creamy yet light.
Why You’ll Love This Recipe
I absolutely love this recipe because it’s a wonderful blend of flavors and textures. The whole-wheat spaghetti gives it a hearty base, while the wilted spinach adds a burst of freshness. The sun-dried tomato cream sauce is rich and creamy, but not overwhelmingly heavy. It’s also quick to make, taking only 30 minutes from start to finish. Plus, it’s versatile – I can adjust the ingredients based on what I have in my kitchen, and it’s perfect for vegetarians or anyone who enjoys a lighter pasta dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 ounces whole-wheat spaghetti
5 ounces baby spinach, coarsely chopped
½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
½ cup halved and thinly sliced onion
3 cloves garlic, minced
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground pepper
1 cup low-sodium vegetable or chicken broth
½ cup sour cream
¼ cup grated Parmesan cheese
1 tablespoon unsalted butter
Directions
I start by placing the chopped spinach in a large colander set in the sink.
Then, I bring a large saucepan of water to a boil over high heat. I add the spaghetti and cook it according to the package directions until al dente. Once done, I drain the pasta over the spinach to wilt it.
While the pasta is cooking, I heat the reserved sun-dried tomato oil in a large skillet over medium heat. I add the onion and sun-dried tomatoes and cook, stirring, until softened, about 3 minutes.
Next, I add the garlic, crushed red pepper, salt, and ground pepper to the skillet. I cook, stirring, for about 1 minute.
I increase the heat to medium-high and add the broth, cooking until it reduces by about half, which takes approximately 2 minutes.
After that, I stir in the sour cream, Parmesan cheese, and butter, ensuring the sauce is smooth and creamy.
Finally, I add the drained spaghetti and wilted spinach to the skillet, tossing everything to coat well with the sauce.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Variations
If I want to mix things up, I can easily add some protein to this dish. Grilled chicken or shrimp would pair wonderfully with the creamy sauce. For a richer taste, I might use full-fat sour cream or add a bit more Parmesan cheese. For a dairy-free version, I could swap the sour cream for a plant-based alternative and use a dairy-free Parmesan.
Storage/Reheating
This dish keeps well in the refrigerator for up to 2-3 days. To store, I place it in an airtight container. When I’m ready to eat, I can reheat it in a skillet over low heat, adding a little vegetable broth or water to loosen the sauce. I may also microwave it, stirring halfway through to ensure it’s heated evenly.
Related Recipes:
- Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
- Creamy Marry Me Shrimp Pasta
- Baked Cream Cheese Spaghetti
FAQs
Can I use regular spaghetti instead of whole-wheat spaghetti?
Yes, you can easily substitute regular spaghetti if you prefer. The recipe will still taste delicious.
Can I make this recipe ahead of time?
While this dish is best enjoyed fresh, you can prepare the sauce and cook the pasta separately ahead of time. When you’re ready to serve, just combine them and reheat.
Can I use frozen spinach?
Yes, you can use frozen spinach if fresh isn’t available. Just make sure to thaw and drain the spinach before adding it to the pasta.
Is this recipe spicy?
The crushed red pepper adds a mild heat, but it’s not overpowering. You can adjust the amount or leave it out entirely if you prefer a non-spicy dish.
Can I freeze leftovers?
I don’t recommend freezing this dish, as the cream sauce may separate when thawed. It’s best enjoyed fresh or stored in the fridge for a few days.
Conclusion
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a comforting, easy-to-make dish that combines the richness of the cream sauce with the freshness of spinach and sun-dried tomatoes. It’s perfect for a quick dinner and can be customized to suit different tastes. Whether I’m making it for myself or sharing it with others, it’s always a hit.
📖 Recipe:
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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy and comforting Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a flavorful, quick pasta dish that combines hearty whole-wheat spaghetti, fresh spinach, and a rich sun-dried tomato cream sauce. Perfect for weeknight dinners, this recipe is easy to customize and ideal for vegetarians. Ready in just 30 minutes!
Ingredients
8 ounces whole-wheat spaghetti
5 ounces baby spinach, coarsely chopped
½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
½ cup halved and thinly sliced onion
3 cloves garlic, minced
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground pepper
1 cup low-sodium vegetable or chicken broth
½ cup sour cream
¼ cup grated Parmesan cheese
1 tablespoon unsalted butter
Instructions
- Place the chopped spinach in a large colander set in the sink.
- Bring a large saucepan of water to a boil over high heat. Cook the spaghetti according to package directions until al dente, then drain it over the spinach to wilt.
- In a large skillet, heat the sun-dried tomato oil over medium heat. Add the onion and sun-dried tomatoes and cook for 3 minutes, stirring occasionally.
- Add the garlic, crushed red pepper, salt, and ground pepper. Stir and cook for 1 minute.
- Increase heat to medium-high, add the broth, and cook until the liquid reduces by half, about 2 minutes.
- Stir in the sour cream, Parmesan cheese, and butter until smooth and creamy.
- Add the drained spaghetti and wilted spinach to the skillet. Toss everything together to coat well with the sauce.
- Serve immediately and enjoy!
Notes
For added protein, you can add grilled chicken or shrimp.
If you prefer a richer flavor, consider using full-fat sour cream or more Parmesan.
For a dairy-free version, swap the sour cream and Parmesan for plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 4 servings
- Calories: Approximately 380 kcal per serving
