🍝 Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
🧄 Ingredients (Serves 3–4)
Pasta
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12 oz (340 g) spaghetti
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Salt (for pasta water)
Sauce
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2 tbsp olive oil (or butter for richer flavor)
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3–4 cloves garlic, minced
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½ cup sun-dried tomatoes (oil-packed preferred), sliced
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1 cup heavy cream
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½ cup grated Parmesan cheese (plus more for serving)
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½ tsp red pepper flakes (optional)
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½ tsp Italian seasoning (optional)
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Salt & black pepper, to taste
Vegetables
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3–4 cups fresh spinach (packed)
Optional Add-Ins
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¼ cup pasta water (as needed)
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Grilled chicken, shrimp, or mushrooms
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Fresh basil or parsley for garnish
🍳 Instructions
1. Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook spaghetti until al dente according to package instructions.
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Reserve ½ cup pasta water, then drain.
2. Start the Sauce
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Heat olive oil in a large skillet over medium heat.
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Add garlic and sauté for 30–45 seconds until fragrant (do not brown).
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Stir in sun-dried tomatoes and cook for 1–2 minutes.
3. Make It Creamy
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Lower heat slightly and pour in the heavy cream.
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Simmer gently for 3–5 minutes, stirring occasionally.
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Add Parmesan cheese, Italian seasoning, red pepper flakes, salt, and pepper.
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Stir until smooth and slightly thickened.
4. Add Spinach
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Add spinach to the sauce.
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Cook 1–2 minutes, just until wilted.
5. Combine
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Add cooked spaghetti to the skillet.
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Toss to coat evenly.
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Add reserved pasta water a little at a time if the sauce needs loosening.
6. Serve
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Taste and adjust seasoning.
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Garnish with extra Parmesan and fresh herbs.
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Serve immediately.
🌟 Pro Tips
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Chop sun-dried tomatoes finely for more even flavor.
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Use the oil from the sun-dried tomato jar for extra depth.
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Don’t overcook spinach—it should stay bright green.
❓ Q & A
Q: Can I use milk instead of heavy cream?
A: Yes, but the sauce will be thinner. Use whole milk and add 1 tsp cornstarch mixed with milk to help thicken.
Q: Can I make this dairy-free?
A: Absolutely. Use:
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Coconut cream or cashew cream
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Vegan Parmesan or nutritional yeast
Q: What protein works best?
A:
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Chicken – grilled or pan-seared
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Shrimp – sautéed separately
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Mushrooms – great vegetarian option
Q: Can I use frozen spinach?
A: Yes. Thaw completely and squeeze out excess water before adding.
Q: How do I store leftovers?
A:
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Refrigerate in an airtight container for up to 3 days.
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Reheat gently with a splash of milk or cream.
Q: Can I make it spicier?
A: Add more red pepper flakes or a pinch of cayenne 🌶️