Imagine coming home to a dish that’s as comforting as it is vibrant. This Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce brings together rich flavors and creamy textures for a simple meal that tastes like a restaurant dish but is easily achievable at home. This recipe is perfect for busy weeknights, yet it’s special enough to impress guests on a cozy weekend dinner. The deep flavors of sun-dried tomatoes add a beautiful, tangy note to the cream sauce, while fresh spinach brings a delightful earthiness and vibrant color. Topped with fragrant basil or parsley, this spaghetti is sure to become a regular in your recipe rotation.

Why You’ll Love This Recipe:

Quick and Easy: With just 25 minutes from start to finish, you can have a deliciously creamy pasta ready in no time.
Perfect for Veggies: The spinach adds a lovely texture and nutrient boost, making this a wholesome option.
Adaptable: You can easily add proteins like grilled chicken or shrimp or adjust the creaminess to suit your taste.
Rich Flavor: The sun-dried tomatoes give a unique, savory flavor that elevates the dish, balanced by Parmesan and Italian seasoning.

Ingredients You’ll Need

8 oz spaghetti
1 tbsp olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 cup heavy cream
1/2 cup chicken or vegetable broth
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp red pepper flakes (optional)
4 cups fresh spinach
Salt and pepper, to taste
Fresh basil or parsley, chopped for garnish

How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Step-by-Step Instructions

Cook the Pasta
Begin by bringing a pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until it reaches an al dente texture. This is typically about 8–10 minutes. Drain the pasta, but reserve a cup of the cooking water in case you want to adjust the sauce consistency later. Set the spaghetti aside.
Sauté Garlic & Sun-Dried Tomatoes
Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the minced garlic. Stir it around for about a minute until it becomes fragrant (watch closely so it doesn’t burn). Then, toss in the chopped sun-dried tomatoes. Let these cook together for another minute, allowing the garlic to absorb some of that delicious, tangy tomato flavor.
Create the Creamy Sauce
Pour in the heavy cream and broth, stirring everything to combine. Add the grated Parmesan cheese, Italian seasoning, and red pepper flakes if you want a bit of heat. Allow this mixture to simmer on low heat for 3–4 minutes, stirring occasionally. The sauce will start to thicken slightly, becoming rich and creamy.

Pro tip: If you want a lighter sauce, you can replace half of the cream with milk or even a dairy-free milk like almond or oat for a lighter option.
Add the Spinach
Gently fold in the spinach leaves, letting them wilt down in the warm sauce. This usually takes about 1–2 minutes. The spinach not only adds a lovely green color to the dish but also boosts the nutritional content with added fiber, iron, and vitamins. Season with salt and pepper to taste.
Combine with the Pasta
Add the cooked spaghetti to the skillet, tossing everything together until the pasta is fully coated in that rich, creamy sauce. If you feel the sauce is too thick, add a splash of the reserved pasta water to thin it out to your liking.
Serve and Enjoy
Transfer the pasta to serving bowls, garnishing with freshly chopped basil or parsley for a fresh finish. This adds a pop of color and a subtle herbal flavor. Serve immediately and savor each creamy, savory bite!

Helpful Tips

Customize the Creaminess: If you prefer a lighter sauce, substitute half of the cream with milk. It still tastes wonderful, but with fewer calories.
Protein Additions: For added protein, stir in some cooked, sliced chicken or shrimp at the end.
Storage Tip: This pasta is best enjoyed fresh, but if you do have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce.
Use Fresh Spinach: Fresh spinach works best here, but if you only have frozen spinach, thaw it and squeeze out any excess water before adding it to the sauce.

Recipe Details

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2-3 servings
Category: Main Course
Method: Sautéing, Boiling
Cuisine: Italian-Inspired
Diet: Vegetarian (if using vegetable broth)

Nutritional Information (Per Serving)

Approximately 450 kcal
Note: This value may vary based on the exact brands and ingredients you use.

Frequently Asked Questions

Can I make this dish dairy-free?
Yes, you can! Substitute the heavy cream with coconut milk or a dairy-free cream substitute. For the Parmesan, try a dairy-free grated cheese alternative or nutritional yeast for a cheesy flavor.

What’s the best type of pasta to use?
While spaghetti is classic, you can also try this recipe with fettuccine, linguine, or even penne if you prefer short pasta.

Can I use sun-dried tomatoes not packed in oil?
You can use dry sun-dried tomatoes, but rehydrate them in hot water for about 10 minutes before chopping and adding to the sauce. The oil-packed tomatoes, however, do add a wonderful flavor to the dish.

Is it possible to add extra veggies?
Absolutely! Sautéed mushrooms, cherry tomatoes, or even roasted bell peppers would make wonderful additions to this dish.

Storage Instructions

Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, warm the pasta gently over low heat with a splash of milk or broth to help revive the sauce’s creamy texture. Avoid microwaving on high heat, as the cream sauce can separate.

Related Recipes

If you loved this dish, try these other creamy, pasta favorites:

Marry Me Chicken Pasta

Conclusion

This Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce is the perfect blend of convenience and indulgence. With its quick cook time and luxurious flavors, it’s a weeknight winner that also satisfies for a weekend treat. Cozy up with a bowl of this creamy pasta, and enjoy the savory, slightly tangy notes that make each bite irresistibly good! Give it a try, and let the sun-dried tomato creaminess transport you to Italy, right from your kitchen.

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Author: Martha

Print Recipe

Description

Ingredients

Scale

8 oz spaghetti
1 tbsp olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 cup heavy cream
1/2 cup chicken or vegetable broth
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp red pepper flakes (optional)
4 cups fresh spinach
Salt and pepper, to taste
Fresh basil or parsley, chopped for garnish

Instructions

Cook the Pasta
Begin by bringing a pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until it reaches an al dente texture. This is typically about 8–10 minutes. Drain the pasta, but reserve a cup of the cooking water in case you want to adjust the sauce consistency later. Set the spaghetti aside.
Sauté Garlic & Sun-Dried Tomatoes
Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the minced garlic. Stir it around for about a minute until it becomes fragrant (watch closely so it doesn’t burn). Then, toss in the chopped sun-dried tomatoes. Let these cook together for another minute, allowing the garlic to absorb some of that delicious, tangy tomato flavor.
Create the Creamy Sauce
Pour in the heavy cream and broth, stirring everything to combine. Add the grated Parmesan cheese, Italian seasoning, and red pepper flakes if you want a bit of heat. Allow this mixture to simmer on low heat for 3–4 minutes, stirring occasionally. The sauce will start to thicken slightly, becoming rich and creamy.Pro tip: If you want a lighter sauce, you can replace half of the cream with milk or even a dairy-free milk like almond or oat for a lighter option.
Add the Spinach
Gently fold in the spinach leaves, letting them wilt down in the warm sauce. This usually takes about 1–2 minutes. The spinach not only adds a lovely green color to the dish but also boosts the nutritional content with added fiber, iron, and vitamins. Season with salt and pepper to taste.
Combine with the Pasta
Add the cooked spaghetti to the skillet, tossing everything together until the pasta is fully coated in that rich, creamy sauce. If you feel the sauce is too thick, add a splash of the reserved pasta water to thin it out to your liking.
Serve and Enjoy
Transfer the pasta to serving bowls, garnishing with freshly chopped basil or parsley for a fresh finish. This adds a pop of color and a subtle herbal flavor. Serve immediately and savor each creamy, savory bite!