Description
This dish combines al dente spaghetti, fresh spinach, and a rich, velvety sauce made with sun-dried tomatoes, garlic, and cream. It’s a restaurant-quality meal that’s surprisingly easy to make at home.
Ingredients
For the Pasta:
- 12 oz spaghetti (or your favorite pasta)
- 1 tbsp salt (for boiling the pasta)
For the Sun-Dried Tomato Cream Sauce:
- 2 tbsp olive oil (or use oil from the sun-dried tomato jar)
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup grated Parmesan cheese
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- Salt and black pepper to taste
For the Spinach:
- 4 cups fresh spinach leaves
- 1 tbsp butter (optional, for added richness)
Optional Garnishes:
- Fresh basil or parsley, chopped
- Extra Parmesan cheese
- Toasted pine nuts or breadcrumbs
Instructions
1. Cook the Spaghetti
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. Make the Sun-Dried Tomato Cream Sauce
- Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
- Add Cream: Pour in the heavy cream and bring to a gentle simmer. Let the sauce cook for 3–4 minutes, stirring occasionally.
- Add Cheese: Stir in the grated Parmesan cheese until melted and smooth. Season with red pepper flakes, salt, and black pepper to taste.
3. Cook the Spinach
- Wilt the Spinach: Add the fresh spinach to the skillet and cook for 2–3 minutes, stirring occasionally, until wilted. If desired, stir in 1 tbsp butter for added richness.
4. Combine and Serve
- Toss the Pasta: Add the cooked spaghetti to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Garnish: Sprinkle with fresh basil or parsley, extra Parmesan cheese, and toasted pine nuts or breadcrumbs if desired.
- Serve: Serve immediately and enjoy!
Notes
1. Don’t Overcook the Pasta
Cook the spaghetti al dente (firm to the bite) because it will continue to cook slightly when tossed with the sauce. Overcooked pasta can become mushy and lose its texture.
Pro Tip: Reserve some pasta water before draining. The starchy water helps loosen the sauce and bind it to the pasta.
2. Balance the Sauce Consistency
The sauce should be creamy but not too thick. If it thickens too much while cooking, add a splash of the reserved pasta water or extra cream to achieve the desired consistency.
Pro Tip: Stir in the Parmesan cheese off the heat to prevent it from clumping and to maintain a smooth sauce.
- Prep Time: 10minutes
- Cook Time: 20 minutes
- Category: Main course, pasta
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 550
- Fat: 25g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 18g