Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
This delightful dish combines al dente spaghetti with fresh spinach and a rich, creamy sun-dried tomato sauce. It’s a comforting yet elegant meal that’s perfect for a weeknight dinner or a special occasion.
Equipment
- 1 large pot
- 1 colander
- 1 skillet
- 1 mixing spoon
- 1 measuring cups and spoons
- 1 blender or food processor optional for sauce
Ingredients
- 12 oz spaghetti
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese Can adjust for taste.
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (oregano, basil mix)
- to taste n/a salt
- to taste n/a black pepper
Instructions
- 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 the pasta water, then drain and set the spaghetti aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the sun-dried tomatoes and dried Italian herbs, cooking for another 2 minutes.
- Lower the heat, then add the heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Gradually add the grated Parmesan cheese to the skillet, stirring until it melts and the sauce thickens. If the sauce is too thick, mix in a little of the reserved pasta water.
- Add the chopped spinach to the sauce and cook for 2-3 minutes until wilted.
- Toss the cooked spaghetti into the sauce, making sure it’s well coated. Season with salt and black pepper to taste.
- Serve immediately, garnished with additional Parmesan cheese if desired.
Notes
You can adjust the creaminess of the sauce by adding more or less heavy cream and adjusting the pasta water as needed. For a vegetarian option, ensure the Parmesan is rennet-free. You can also add cooked chicken or shrimp for additional protein. Enjoy with a side of garlic bread or a simple salad.