Spaghetti And Spinach in Sun-Dried Tomato Cream Sauce

Look, I’m all for a slow-simmered sauce that takes hours, but sometimes life (and your stomach) demands immediate gratification. Enter Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce—a recipe so simple and ridiculously good you might just accidentally make it three times in one week. It’s creamy, it’s tangy, it’s got vegetables so you can technically call it healthy… and it’s ready before you can finish doomscrolling TikTok.

Why This Recipe is Awesome?

• It’s idiot-proof. Seriously. If you can boil pasta and stir a spoon, you’re already halfway there.
• Sun-dried tomatoes make you look fancy. They’re like the little black dress of pantry staples—instantly classy with zero extra effort.
• One-pan sauce magic. Less dishes = more time for you to sit on the couch and bask in your own culinary glory.
• It’s flexible. Want it vegetarian? Done. Want to throw in chicken or shrimp? Also done. Want to eat it directly from the pan? No judgment here.
• Spinach is hiding in there. So you can tell people you’re “eating more greens” without actually eating salad.

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Ingredients

• 12 oz spaghetti – Or whatever pasta shape your heart desires.
• 2 tbsp butter – Don’t skimp. Life’s too short for dry pasta.
• 2 tbsp olive oil – For sautéing and pretending you’re on a cooking show.
• 4 cloves garlic, minced – More if you want vampire-proof breath.
• 1/2 cup sun-dried tomatoes, chopped – The jarred kind in oil is perfect.
• 1 cup heavy cream – The secret to that luscious, restaurant-worthy sauce.
• 1/2 cup grated Parmesan – Freshly grated if you want to be extra.
• 4 cups baby spinach – Or whatever leafy green you need to use up before it wilts into oblivion.
• Salt & pepper – To taste, obviously.
• Optional: Red pepper flakes for a little kick.

Step-by-Step Instructions

1. Boil the pasta. Bring a big pot of salted water to a boil. Drop in the spaghetti and cook until just al dente. Reserve a cup of pasta water before draining—don’t skip this or you’ll regret it later.
2. Make it saucy. In a large skillet over medium heat, melt the butter with the olive oil. Toss in the garlic and sauté until fragrant—about 30 seconds. Don’t burn it unless you’re into bitter, sad flavors.
3. Sun-dried tomato cameo. Add the chopped sun-dried tomatoes and stir for a minute. They’ll soak up the garlic-butter goodness and smell amazing.
4. Add the cream. Slowly pour in the heavy cream, stirring so it doesn’t curdle. Lower the heat so it gently simmers.
5. Cheese it up. Stir in the Parmesan until melted and smooth. If the sauce feels too thick, add a splash of that reserved pasta water until it’s silky and clingy (like that ex who still likes your Instagram posts).
6. Spinach time. Add the spinach and stir until it wilts. It’ll look like too much at first, but spinach is dramatic and shrinks instantly.
7. Toss and serve. Add the drained pasta straight into the skillet and toss until coated in that creamy, tomato-speckled sauce. Season with salt, pepper, and maybe some red pepper flakes for flair.
8. Eat immediately. Preferably with a big fork and zero interruptions.

Common Mistakes to Avoid

• Forgetting to salt the pasta water. It’s your only chance to season the noodles themselves—don’t waste it.
• Boiling the cream. This is not a rolling-boil situation unless you want weird, grainy sauce. Keep it calm.
• Overcooking the spinach. It’s spinach, not a science experiment. Two minutes is enough.
• Forgetting pasta water. If you drain it all without saving some, you’ll be left with a thick paste instead of a silky sauce. Rookie move.
• Using powdered Parmesan from a can. Look, I’m not saying it’s illegal, but fresh really makes a difference.

Alternatives & Substitution

• Pasta swap: Penne, fettuccine, linguine—whatever’s in the pantry.
• Cream substitute: Half-and-half will work in a pinch, but the sauce will be thinner. Milk? Sure, if you also add extra cheese.
• Cheese upgrade: Pecorino Romano for more bite, or even goat cheese for tang.
• Protein boost: Add grilled chicken, sautéed shrimp, or crispy bacon bits.
• Greens swap: Kale, arugula, or Swiss chard all work—just adjust cooking time.
• Sun-dried tomato haters: Use roasted red peppers instead for a sweeter flavor.

FAQs

Q: Can I use gluten-free pasta?

A: Yep, just follow the cooking instructions on the box because GF pasta likes to be different.

Q: Can I make this ahead?

A: You can, but pasta is clingy and will soak up all the sauce. If reheating, add a splash of milk or cream to revive it.

Q: Can I use margarine instead of butter?

A: Technically yes… but also, why hurt your soul like that?

Q: Is this healthy?

A: It has spinach, so yes. (We’re not discussing the cream right now.)

Q: Can I skip the cheese?

A: You can, but then you’re making a different dish entirely, and I don’t know if we can be friends.

Q: How spicy can I make it?

A: Add as many red pepper flakes as your taste buds (and loved ones) can handle.

Related Recipe:

• Crispy Baked Chicken Drumsticks Recipe
• Savory Italian Tart Recipes & Tips
• Slow Cooker Cheeseburger Soup Recipe

Final Thoughts

There you have it—Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce in all its creamy, cheesy glory. It’s fast enough for weeknights but fancy enough to impress dinner guests (or, you know, your cat).