Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Enjoy a creamy and vibrant pasta dish featuring spaghetti and fresh spinach tossed in a luscious sun-dried tomato cream sauce. This recipe combines tangy and savory flavors with a smooth, balanced texture, perfect for a quick weeknight meal or casual gathering. Adaptable for gluten-free and dairy-free diets, it offers a nutritious, flavorful boost that’s both comforting and elegant.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Pasta

  • 8 oz spaghetti (regular or gluten-free)

Vegetables

  • 4 cups fresh spinach (baby or regular, chopped if large)
  • 1/3 cup sun-dried tomatoes, thinly sliced (preferably oil-packed)
  • 2 cloves garlic, finely chopped

Dairy & Cream

  • 3/4 cup heavy cream or coconut cream (for dairy-free)
  • 1/4 cup grated Parmesan cheese (optional, use nutritional yeast for dairy-free)

Oils & Seasonings

  • 2 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Red pepper flakes (optional, to taste)

Instructions

  1. Prep Your Ingredients: Finely chop the garlic and slice the sun-dried tomatoes into thin strips. Rinse and roughly chop the spinach if leaves are large. Bring a large pot of salted water to a boil for the pasta.
  2. Cook the Spaghetti: Add spaghetti to boiling water and cook according to package instructions, about 8-10 minutes, until al dente. Drain and reserve 1 cup of pasta water.
  3. Create the Sun-Dried Tomato Cream Sauce: Heat olive oil in a large skillet over medium heat. Sauté garlic for about 30 seconds until fragrant, then add sun-dried tomatoes. Stir for 1 minute, then slowly pour in the cream. Allow the sauce to simmer gently and thicken slightly.
  4. Wilt the Spinach: Add fresh spinach to the sauce and stir until wilted, about 2 minutes. Season with salt, pepper, and red pepper flakes if using.
  5. Combine Pasta and Finish with Cheese: Toss cooked spaghetti into the skillet, coating it evenly with the sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached. Finish by stirring in grated Parmesan cheese and serve immediately.

Notes

  • Use oil-packed sun-dried tomatoes for richer flavor and to help enrich the sauce.
  • Reserve pasta water to loosen the sauce while maintaining a silky texture.
  • Do not overcook the spinach; add it at the end to preserve its bright color and tender texture.
  • Simmer the cream sauce gently to prevent curdling and ensure a smooth consistency.
  • Fresh garlic is essential for aromatic depth; avoid using garlic powder.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 420 kcal
  • Sugar: 3 g
  • Sodium: 350 mg
  • Fat: 22 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Protein: 12 g
  • Cholesterol: 45 mg

Keywords: spaghetti, spinach, sun-dried tomato, cream sauce, easy pasta, gluten free option, dairy free option, quick dinner