This easy spaghetti dish features tender pasta coated in a creamy sauce made with fresh spinach and tasty sun-dried tomatoes. It’s colorful and packed with flavor!
I love how quick this meal comes together. It’s perfect for busy nights when you crave something yummy without a lot of fuss. Plus, who can resist that creamy goodness? 🍝😊
Key Ingredients & Substitutions
Spaghetti: I use traditional spaghetti for this recipe, but you can swap it for whole wheat or gluten-free pasta if needed. Other pasta types like fettuccine or penne will work great as well!
Sun-Dried Tomatoes: The oil-packed variety has more flavor. If you don’t have them, you can use fresh tomatoes sautéed until soft or even roasted red peppers for a different twist!
Fresh Spinach: While fresh spinach is best for its texture and taste, you could use frozen spinach. Just make sure to thaw and squeeze out excess water to avoid a soggy sauce.
Heavy Cream: If you want a lighter option, use half-and-half or coconut milk. Yogurt can also work in a pinch, but add it towards the end to avoid curdling.
How Do I Make Sure My Sauce is the Right Consistency?
Getting the sauce just right can be tricky. Start by letting the heavy cream simmer gently to thicken. If it’s too thick after adding the cheese, gradually mix in the reserved pasta water until you reach the creamy consistency you enjoy.
- Keep stirring as you add the pasta water; this helps distribute it evenly.
- Remember not to rush the simmering process; it enhances the flavors.
Follow these tips, and you’ll have a deliciously creamy spaghetti with a perfect sauce every time!
Easy Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce
Ingredients You’ll Need:
- 12 oz spaghetti
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (oil-packed), chopped
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional for mild heat)
- Salt and freshly ground black pepper, to taste
- 1/4 cup reserved pasta cooking water
How Much Time Will You Need?
This recipe takes about 20 minutes in total: around 10 minutes to prepare and cook the pasta and sauce, and then a little time to combine everything. It’s quick, easy, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions until it’s al dente, which means it should be firm but cooked through. Make sure to reserve 1/4 cup of the pasta water before draining the spaghetti.
2. Sauté the Garlic:
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté it for about 1 minute until it’s fragrant. Be careful not to burn it, as burnt garlic can taste bitter!
3. Add Sun-Dried Tomatoes:
Next, toss in the chopped sun-dried tomatoes to the skillet. Cook and stir for another 2 minutes, allowing the flavors to mingle.
4. Create the Cream Sauce:
Now, stir in the heavy cream and bring the mixture to a gentle simmer. Allow it to cook for about 3-4 minutes, or until the sauce starts to thicken slightly.
5. Incorporate Cheese and Red Pepper Flakes:
Add the grated Parmesan cheese and the red pepper flakes (if you like a little heat) to the sauce. Stir well until the cheese is fully melted and the sauce is creamy.
6. Add Fresh Spinach:
Next, toss in the fresh spinach leaves. Stir and cook for 1-2 minutes until the spinach has wilted down beautifully.
7. Combine with Spaghetti:
Add the drained spaghetti to the skillet. Toss everything together gently to coat the pasta evenly with the creamy sauce. If the sauce seems too thick, gradually add the reserved pasta water until you reach your desired consistency.
8. Season and Serve:
Finally, season with salt and freshly ground black pepper to taste. Serve your creamy spaghetti hot, and feel free to garnish with extra Parmesan cheese and a sprinkle of black pepper for a finishing touch!
Enjoy your creamy, flavorful spaghetti with spinach and sun-dried tomato cream sauce! Perfect for any night of the week!
FAQ for Easy Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce
Can I Use Fresh Tomatoes Instead of Sun-Dried Tomatoes?
Yes! If you don’t have sun-dried tomatoes on hand, you can use fresh tomatoes. Just sauté them in the skillet until they soften and release their juices, then continue with the recipe as usual.
Can I Substitute the Heavy Cream for a Lighter Option?
Absolutely! You can use half-and-half or even coconut milk for a lighter, dairy-free version. Yogurt can also work if added towards the end, but stir it gently to prevent curdling.
How Can I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, adding a splash of water or cream if the pasta seems dry.
What Can I Serve with This Dish?
This spaghetti pairs wonderfully with a side salad or garlic bread. For a complete meal, consider adding grilled chicken or shrimp for extra protein!
