Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Welcome to a culinary adventure that combines the delightful flavors of fresh spinach and sun-dried tomatoes, all enveloped in a rich and creamy sauce. This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is not just a meal; it's a comforting hug in a bowl that is both satisfying and nourishing.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

For the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

12 oz spaghetti choose your favorite brand or type
2 cups fresh spinach washed and dried
1 cup sun-dried tomatoes chopped, preferably oil-packed
1 cup heavy cream
2 tbsp olive oil preferably extra virgin
2 cloves garlic minced
1/2 tsp red pepper flakes optional
Salt and pepper to taste
Grated Parmesan cheese for serving

Equipment

Large Pot
Colander
Large Skillet
Wooden Spoon or Spatula
Measuring Cups and Spoons
Chef’s Knife
Cutting Board

Method

Step 1: Cook the spaghetti in a large pot of salted water until al dente, about 8-10 minutes. Drain in a colander and set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
Step 3: Stir in the chopped sun-dried tomatoes and cook for an additional 2-3 minutes.
Step 4: Pour in the heavy cream, bring to a gentle simmer, and let it thicken for about 5 minutes.
Step 5: Add fresh spinach and stir until wilted, about 2 minutes.
Step 6: Combine the cooked spaghetti with the sauce, toss gently to coat, and season with salt and pepper.
Step 7: Serve hot and top with grated Parmesan cheese.

Notes

This dish is meal prep friendly and can be stored in the fridge for up to 3 days. Reheat gently before serving.