This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a quick, easy, and incredibly flavorful pasta dish that’s perfect for a weeknight dinner! Tender whole-wheat spaghetti and fresh spinach are tossed in a rich and creamy sauce infused with the intense flavor of sun-dried tomatoes. I love how this recipe is both healthy and satisfying, and it comes together in under 30 minutes. It’s a great way to get your vegetables in, and it’s sure to become a new family favorite!
Why You’ll Love This Spaghetti & Spinach
- Quick and Easy: Ready in under 30 minutes, this pasta is perfect for busy weeknights.
- Flavorful: The combination of sun-dried tomatoes, garlic, and Parmesan cheese creates a delicious and savory sauce.
- Healthy: Made with whole-wheat spaghetti and fresh spinach, it’s a nutritious and satisfying meal.
- One-Pot (Almost!): The spinach wilts right in the colander with the pasta, minimizing cleanup.
- Versatile: You can easily customize it with your favorite additions or substitutions.
Ingredients for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Here’s what you’ll need to make this delicious pasta. The full list with measurements is in the recipe card below.
Main Ingredients
- Baby spinach, coarsely chopped (Vegetable)
- Whole-wheat spaghetti (Pasta)
- Slivered oil-packed sun-dried tomatoes (Vegetable)
- Onion, halved and thinly sliced (Vegetable)
- Garlic, minced (Aromatic)
- Low-sodium vegetable or chicken broth
- Sour cream (Dairy)
- Grated Parmesan cheese (Dairy)
- Unsalted butter (Fat)
Seasoning
- Crushed Red Pepper
- Salt
- Ground Pepper
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce as is, but here are a few ideas for variations:
- Add Protein: Toss in some cooked chicken, shrimp, or Italian sausage.
- More Vegetables: Add some sliced mushrooms, bell peppers, or artichoke hearts.
- Make it Spicy: Add more crushed red pepper or a dash of hot sauce.
- Different Cheese: Use Asiago, Romano, or a blend of Italian cheeses instead of Parmesan.
- Different Pasta: Use any type of pasta you like, such as penne, rotini, or fettuccine.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Let me show you how easy it is to make this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce:
Cook the Pasta and Wilt Spinach
- I place the spinach in a large colander in the sink.
- I bring a large saucepan of water to a boil over high heat.
- I add the spaghetti and cook it according to the package directions.
- I drain the pasta over the spinach in the colander; the hot water will wilt the spinach perfectly. I toss to combine the spinach and pasta.
Sauté Onion and Sun-Dried Tomatoes
- Meanwhile, I heat the sun-dried tomato oil in a large skillet over medium heat.
- I add the sliced onion and sun-dried tomatoes and cook, stirring, until softened, about 3 minutes.
Add Garlic and Seasonings
- I add the minced garlic, crushed red pepper, salt, and pepper to the skillet.
- I cook, stirring, for 1 minute, until fragrant.
Add Broth and Reduce
- I increase the heat to medium-high and add the broth to the skillet.
- I cook, stirring, until the broth is reduced by about half, about 2 minutes.
Stir in Creamy Ingredients
- I stir in the sour cream, Parmesan cheese, and butter until the sauce is smooth and creamy.
Combine and Serve
- I add the cooked spaghetti and wilted spinach to the skillet.
- I toss everything to coat the pasta well with the sauce.
- I serve immediately.
Tips and Tricks for the BEST Pasta
Here are my secrets for making this pasta dish truly exceptional:
- Use Oil-Packed Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes have a more intense flavor and a softer texture than dry-packed tomatoes.
- Don’t Overcook the Pasta: Cook the pasta until it’s al dente, as it will continue to cook a bit in the sauce.
- Freshly Grated Parmesan: Freshly grated Parmesan cheese melts better and has a more intense flavor than pre-shredded.
- Adjust Seasoning: Taste the sauce and adjust the salt, pepper, and crushed red pepper to your liking.
How to Serve
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a complete meal on its own, but here are a few serving suggestions:
- Garlic Bread: Serve with a side of warm, crusty garlic bread.
- Side Salad: A simple green salad or a Caesar salad would complement the pasta nicely.
- Wine Pairing: A light-bodied red wine, like Pinot Noir, or a crisp white wine, like Sauvignon Blanc, would pair well with this dish.
Make Ahead and Storage
Leftover pasta can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if needed to loosen the sauce.
FAQs about Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Can I use a different type of pasta?
- Yes, you can use any type of pasta you like.
- Can I make this without the sour cream?
- You can substitute the sour cream with heavy cream or Greek yogurt.
- Can I make this vegetarian?
- Yes, it is
Enjoy this quick, easy, and flavorful Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce! It’s a perfect weeknight meal that’s sure to become a new favorite.
Print
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course, Pasta, Vegetarian
- Cuisine: Italian-Inspired
Description
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a quick, easy, and flavorful vegetarian pasta dish. Whole-wheat spaghetti and spinach are tossed in a creamy, savory sauce with sun-dried tomatoes, garlic, and a touch of red pepper flakes.
Ingredients
- 5 ounces fresh baby spinach, coarsely chopped
- 8 ounces whole-wheat spaghetti (or regular spaghetti)
- 1/2 cup slivered oil-packed sun-dried tomatoes, drained, plus 1 tablespoon oil from the jar
- 1/2 medium yellow onion, halved and thinly sliced
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup low-sodium vegetable broth (or chicken broth)
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Prepare Spinach: Place the coarsely chopped spinach in a large colander in the sink.
- Cook Pasta: Bring a large saucepan of salted water to a boil over high heat. Add the spaghetti and cook according to package directions until al dente.
- Drain Pasta (and Wilt Spinach): Drain the pasta directly over the spinach in the colander. The hot water will wilt the spinach. Toss the pasta and spinach together. Set aside.
- Sauté Onion and Tomatoes: While the pasta is cooking, heat the reserved 1 tablespoon of oil from the sun-dried tomato jar in a large skillet over medium heat. Add the sliced onion and the drained, slivered sun-dried tomatoes. Cook, stirring occasionally, until the onion is softened, about 3 minutes.
- Add Aromatics: Add the minced garlic, crushed red pepper flakes, salt, and pepper to the skillet. Cook, stirring constantly, for 1 minute, or until fragrant.
- Add Broth and Reduce: Increase the heat to medium-high. Pour in the vegetable broth (or chicken broth). Cook, stirring occasionally, until the broth is reduced by about half, about 2 minutes.
- Add Creamy Ingredients: Stir in the sour cream, grated Parmesan cheese, and butter. Stir until the butter is melted and the sauce is smooth and creamy.
- Combine and Serve: Add the cooked spaghetti and wilted spinach to the skillet with the sauce. Toss gently to coat the pasta and spinach evenly. Serve immediately.
Notes
- Spinach: Using the hot, draining pasta water to wilt the spinach is a convenient and efficient method.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are recommended for their flavor and texture. Drain them well before using.
- Pasta: Whole-wheat spaghetti adds a nutty flavor and extra fiber, but you can use regular spaghetti or any other type of pasta you prefer.
- Broth: You can use vegetable broth or chicken broth. Low-sodium broth is recommended to control the saltiness of the dish.
- Sour Cream: You can substitute plain Greek yogurt for the sour cream.
- Serving Suggestions: This pasta dish is a complete meal on its own, but you can serve it with a side salad or garlic bread.
- Storage: store leftovers in the fridge for 3-4 days