Spaghetti with Creamy Sun-Dried Tomato & Spinach Sauce

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Introduction:

This rich and flavorful Spaghetti with Creamy Sun-Dried Tomato & Spinach Sauce brings together the sweetness of sun-dried tomatoes, the earthiness of fresh spinach, and the indulgence of a creamy sauce. It’s a restaurant-quality pasta dish that’s surprisingly easy to make at home — perfect for busy weeknights or elegant dinners.

Origin:

This recipe is inspired by Italian cuisine, particularly dishes from the central and southern regions where sun-dried tomatoes and fresh greens like spinach are common. The creamy sauce is a modern twist on traditional pasta recipes, blending rustic Mediterranean ingredients with a luxurious texture.

Ingredients:

For the Pasta Dish:

  • 8 oz (225g) spaghetti (regular, whole wheat, or gluten-free)
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp crushed red pepper flakes (optional, for heat)
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 2 cups fresh spinach, chopped
  • 1 cup heavy cream (or use half-and-half for a lighter version)
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Fresh basil or parsley for garnish (optional)

Optional Ingredient Variations:

  • Use zucchini noodles or low-carb pasta for a lighter version.
  • Swap heavy cream with coconut cream or cashew cream for a dairy-free option.
  • Add grilled chicken, shrimp, or tofu for extra protein.
  • Stir in mushrooms or artichoke hearts for extra depth.
  • Replace spinach with kale or arugula if desired.

Instructions:

  1. Cook spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat.
  3. Add garlic and red pepper flakes; sauté for 1 minute until fragrant.
  4. Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
  5. Add chopped spinach and cook until wilted, about 2–3 minutes.
  6. Lower the heat and stir in the heavy cream. Simmer for 3–4 minutes until slightly thickened.
  7. Mix in the Parmesan cheese and stir until smooth. Season with salt and black pepper to taste.
  8. Toss the cooked spaghetti into the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
  9. Garnish with fresh basil or parsley and serve warm.

Tips for Success:

  • Chop sun-dried tomatoes finely so they blend well with the sauce.
  • Use high-quality Parmesan for the best flavor.
  • If the sauce thickens too much, thin it with a bit of pasta water or cream.
  • Cook pasta al dente so it absorbs the sauce without getting mushy.

Recommendations:

  • Serve with a side salad or garlic bread for a complete meal.
  • Add a glass of crisp white wine (like Sauvignon Blanc or Pinot Grigio) for pairing.
  • Leftovers keep well — refrigerate in an airtight container for up to 3 days and reheat gently.

Nutrition (per serving, approx. for 1/4 of recipe):

  • Calories: 480
  • Fat: 25g
  • Protein: 15g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Sugar: 5g
  • Sodium: 320mg

(Values may vary depending on pasta type and cream used.)

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