If you’re craving a pasta dish that’s both vibrant and comforting, you have to try this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe. It’s a delightful dance of flavors where tender whole-wheat spaghetti meets bright baby spinach, all enveloped in a luscious sun-dried tomato cream sauce. Every bite feels like a warm hug, bursting with the tangy richness of sun-dried tomatoes and the subtle sharpness from Parmesan, making this recipe an instant favorite for weeknight dinners or casual gatherings alike.
Ingredients You’ll Need
These ingredients are straightforward yet packed with flavor, perfect for building a sauce that’s creamy, tangy, and perfectly balanced. Each element plays a key role in creating texture, color, and depth in this easy but impressive dish.
- 8 ounces whole-wheat spaghetti: Provides a nutty flavor and hearty texture, making the dish more wholesome.
- 5 ounces baby spinach, coarsely chopped: Adds freshness and a beautiful pop of green that wilts perfectly with pasta heat.
- ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar: Brings a tangy, intense tomato essence and richness from the infused oil.
- ½ cup halved and thinly sliced onion: Offers sweetness and a mild bite that balances the acidity.
- 3 cloves garlic, minced: Introduces warmth and a savory foundation to the sauce.
- ¼ teaspoon crushed red pepper: Adds a gentle kick without overpowering the dish.
- ¼ teaspoon salt: Essential for enhancing all the flavors in the dish.
- ¼ teaspoon ground pepper: Provides a subtle heat and aromatic lift.
- 1 cup low-sodium vegetable or chicken broth: Perfect for creating a flavorful base that reduces into a tasty sauce.
- ½ cup sour cream: Gives the sauce its creamy tang and luscious texture.
- ¼ cup grated Parmesan cheese: Lends umami richness and a slightly nutty touch.
- 1 tablespoon unsalted butter: Adds silkiness and depth to the final sauce.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Step 1: Prep the Spinach
Start by placing the chopped baby spinach in a large colander set over the sink. This simple step sets you up to wilt the greens perfectly using the heat from the pasta water, keeping them vibrant and tender without losing nutrients.
Step 2: Cook the Spaghetti and Wilt the Spinach
Bring a large saucepan of water to a roaring boil and cook the whole-wheat spaghetti according to the package directions until it’s al dente, offering just enough bite. Drain the pasta right over the spinach-filled colander, allowing the hot water to gently wilt the greens as you drain the noodles. This multitasking move softens the spinach without any extra steps or pans—we love efficiency!
Step 3: Sauté Onion and Sun-Dried Tomatoes
In a large skillet, gently heat the oil from the sun-dried tomato jar over medium heat. Add the sliced onions and slivered sun-dried tomatoes, cooking for about 3 minutes while stirring occasionally. This softens the onions and helps release the intensely savory sweetness from the tomatoes, creating the flavor foundation for our sauce.
Step 4: Add Aromatics and Seasonings
Next, stir in the minced garlic, crushed red pepper, salt, and ground pepper. Cook this fragrant mixture for just one minute, allowing the garlic to bloom without burning. This step infuses the oil with a perfect blend of savory heat that compliments the creaminess ahead.
Step 5: Build the Sauce Base With Broth
Turn the heat up to medium-high and pour in the broth. Let it simmer until reduced by half—about two minutes. This reduction concentrates the flavors and creates a slightly thickened, flavorful base that anchors the creamy ingredients added next.
Step 6: Stir in Creamy Ingredients
Lower the heat slightly and add the sour cream, grated Parmesan cheese, and unsalted butter. Stir them together until the sauce comes together silky smooth. This mixture balances the acidity of the tomatoes, creating a rich and luscious sauce that clings beautifully to every strand of spaghetti.
Step 7: Combine Pasta, Spinach, and Sauce
Finally, add the drained spaghetti and the wilted spinach right into the skillet. Toss everything gently so every bite is coated with that dreamy sun-dried tomato cream sauce. This step ensures all the flavors meld together in joyous harmony.
Step 8: Serve Immediately and Enjoy
This dish is best savored fresh while the sauce is warm and creamy. Get ready for a comforting meal that’s packed with flavor and ready on your table in just about 30 minutes total!
How to Serve Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Garnishes
A sprinkle of freshly grated Parmesan or a handful of toasted pine nuts adds a nice finishing touch to the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe. Fresh basil or a few red pepper flakes can also bring a lovely aroma and subtle brightness that wakes up the palate.
Side Dishes
This pasta pairs beautifully with a crisp garden salad or a side of garlic roasted vegetables. A warm, crusty bread is perfect for mopping up every bit of that creamy sauce, making the meal feel truly satisfying and complete.
Creative Ways to Present
For a fun twist, try serving this dish in individual shallow bowls with a drizzle of extra sun-dried tomato oil on top. You could even garnish with edible flowers for a pop of color at dinner parties—making this simple recipe look effortlessly fancy.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To keep the texture intact, it’s best to reheat gently and avoid drying out the creamy sauce.
Freezing
This recipe doesn’t freeze well due to the cream-based sauce, which can separate when thawed. For best results, enjoy fresh or store in the fridge only.
Reheating
Reheat the pasta gently in a skillet over low heat with a splash of broth or water to loosen the sauce. Stir frequently until warm and creamy again without overcooking the spinach or pasta.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes don’t have the same concentrated flavor that sun-dried tomatoes provide, so the sauce will be less intense and less creamy. However, you can use fresh tomatoes for a lighter alternative, just be sure to cook them down well to release their juices.
Is whole-wheat spaghetti necessary?
Not at all! Although whole-wheat adds a nice nutty depth and extra fiber, you can substitute with your favorite pasta—whether that’s regular spaghetti, gluten-free, or even a different shape like penne.
Can I make this vegan?
Yes! Swap the sour cream for a vegan alternative like cashew cream or coconut yogurt, and use nutritional yeast instead of Parmesan. Using vegetable broth will keep the dish vegan-friendly and delicious.
How spicy is the sauce with crushed red pepper?
The crushed red pepper adds just a hint of warmth without being overpowering. If you’re sensitive to spice, start with less or omit it entirely and adjust as you like.
Can I prepare the sauce ahead of time?
You can prepare the sauce components in advance and reheat them gently before tossing with freshly cooked pasta and spinach, but it’s best to combine everything just before serving for the freshest flavors and texture.
Final Thoughts
I can’t recommend the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe enough for anyone who wants a comforting yet fresh pasta dish. It’s simple, quick, and full of vibrant flavor that feels special. Give it a go—you just might find yourself making it again and again!
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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious and creamy whole-wheat spaghetti dish featuring vibrant baby spinach and a rich sun-dried tomato cream sauce, enhanced with Parmesan cheese and a hint of spice from crushed red pepper. Perfect for a quick, flavorful weeknight dinner that combines wholesome ingredients and satisfying taste.
Ingredients
Pasta & Vegetables
- 8 ounces whole-wheat spaghetti
- 5 ounces baby spinach, coarsely chopped
- ½ cup slivered oil-packed sun-dried tomatoes
- 1 tablespoon oil from the sun-dried tomato jar
- ½ cup halved and thinly sliced onion
- 3 cloves garlic, minced
Seasonings & Sauces
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup low-sodium vegetable or chicken broth
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Prepare the Spinach: Place the coarsely chopped baby spinach in a large colander set in the sink to be ready for wilting later.
- Cook the Spaghetti: Bring a large saucepan of water to a boil over high heat. Add the whole-wheat spaghetti and cook according to package directions until al dente. Drain the pasta directly over the spinach in the colander so the heat wilts the spinach gently.
- Sauté Onion and Sun-Dried Tomatoes: Heat the tablespoon of oil from the sun-dried tomato jar in a large skillet over medium heat. Add the sliced onions and slivered sun-dried tomatoes and cook for about 3 minutes, stirring occasionally, until softened and fragrant.
- Add Garlic and Spices: Stir in the minced garlic, crushed red pepper, salt, and ground black pepper. Cook for 1 minute to release the flavors and aromas.
- Reduce Broth: Increase the heat to medium-high and pour in the broth. Cook until the liquid reduces by half, which should take approximately 2 minutes, intensifying the flavors.
- Make the Cream Sauce: Lower the heat and stir in the sour cream, grated Parmesan cheese, and unsalted butter. Mix well until the sauce is smooth, creamy, and fully combined.
- Combine Pasta and Sauce: Add the drained spaghetti and wilted spinach to the skillet with the cream sauce. Toss everything together thoroughly to coat the pasta and vegetables evenly with the sauce.
- Serve: Serve immediately while warm, ensuring each serving is coated with the creamy sun-dried tomato spinach sauce. Enjoy your wholesome and flavorful meal!
Notes
- Draining the hot pasta over the spinach helps wilt the greens perfectly without extra cooking.
- Use either low-sodium vegetable or chicken broth based on your preference or dietary needs.
- For a dairy-free variation, substitute sour cream and butter with plant-based alternatives.
- Adjust crushed red pepper quantity to control heat level according to taste.
- Freshly grated Parmesan provides the best flavor, but pre-grated can be used in a pinch.
- Serve with a side of crusty bread or a light salad for a complete meal.
