Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a quick and delicious pasta dish that combines the richness of a creamy sauce with the tangy flavor of sun-dried tomatoes and the freshness of spinach. Here’s how to make it:
Ingredients (Serves 4):
- For the Pasta:
- 12 oz spaghetti (or your preferred pasta)
- Salt (for boiling water)
- For the Sauce:
- 2 tbsp olive oil
- 3-4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed, drained, and chopped)
- 1/4 cup dry white wine (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
- For the Veggies:
- 3-4 cups fresh baby spinach
- 1/4 cup fresh basil leaves, chopped (optional)
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.
- Prepare the Sauce:
- Heat olive oil in a large skillet over medium heat.
- Sauté garlic until fragrant (about 1 minute), then add the chopped sun-dried tomatoes. Cook for 2-3 minutes.
- If using wine, pour it in now, stirring to deglaze the pan. Let it simmer for 1-2 minutes.
- Add the Cream:
- Reduce the heat to low and stir in the heavy cream. Let it warm through for 2-3 minutes.
- Add Parmesan cheese, stirring until melted and the sauce thickens slightly.
- Season with red pepper flakes, salt, and black pepper.
- Combine Spinach and Pasta:
- Add the spinach to the skillet and stir until wilted.
- Toss the cooked spaghetti in the sauce, adding reserved pasta water a little at a time until the sauce coats the pasta to your liking.
- Finish and Serve:
- Sprinkle with fresh basil if desired.
- Serve immediately with extra Parmesan on the side.
This dish is creamy, satisfying, and packed with flavor—perfect for weeknight dinners or even as a quick meal for entertaining!
