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Savory spaghetti spinach with sun-dried tomato cream sauce on a plate.

Savory Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

A quick and flavorful pasta dish, featuring tender spaghetti and fresh spinach tossed in a rich sun-dried tomato cream sauce. Perfect for weeknight dinners or a simple, elegant meal full of color and flavor.
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Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz 225 g spaghetti
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 cup sun-dried tomatoes packed in oil, chopped
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 4 cups fresh spinach
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional
  • Fresh basil chopped (for garnish)

Equipment

  • Large pot (for boiling pasta)
  • Skillet or sauté pan
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or tongs

Method
 

  1. Cook the spaghetti:
  2. Bring a large pot of salted water to a boil.
  3. Cook spaghetti according to package directions until al dente. Drain and set aside, reserving ¼ cup pasta water.
  4. Prepare the sauce:
  5. In a large skillet, heat olive oil over medium heat.
  6. Add garlic and sauté for 30 seconds until fragrant.
  7. Stir in chopped sun-dried tomatoes and cook 2–3 minutes.
  8. Make the cream sauce:
  9. Add heavy cream to the skillet, stirring to combine.
  10. Reduce heat to low and stir in Parmesan cheese until melted and smooth.
  11. Season with salt, black pepper, and red pepper flakes if using.
  12. Add spinach and pasta:
  13. Add fresh spinach to the sauce and cook until wilted (1–2 minutes).
  14. Toss in the cooked spaghetti, adding reserved pasta water a little at a time if needed to loosen the sauce.
  15. Serve:
  16. Garnish with fresh basil and extra Parmesan if desired. Serve warm.

Notes

Use sun-dried tomatoes packed in oil for the best flavor; if using dry, rehydrate in warm water first.
Substitute half-and-half for heavy cream for a lighter version.
Can add cooked chicken, shrimp, or sausage for a protein boost.
Leftovers can be stored in the fridge for up to 2 days; reheat gently with a splash of cream or pasta