Description
Indulge in a delicious meal with Spaghetti & Spinach in a Sun-Dried Tomato Cream Sauce. Discover a flavorful recipe today!
Ingredients
Scale
- 12 oz (340g) dried spaghetti
- 3 tablespoons (45ml) extra virgin olive oil
- 4 garlic cloves, minced (about 1 tablespoon)
- ¾ cup (120g) oil-packed sun-dried tomatoes, drained and chopped
- 5 oz (140g) fresh spinach, roughly chopped
- 1 cup (240ml) heavy cream
- ½ cup (120ml) vegetable or chicken broth
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
- ¼ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh basil, thinly sliced (for garnish)
Instructions
- Step 1: Cook the Pasta Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt and your spaghetti. Cook according to package directions until al dente (typically 9-11 minutes). Remember, the pasta will continue cooking slightly when added to the sauce, so aim for the firmer side of al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta but don’t rinse it—that starch helps the sauce adhere better!
- Step 2: Prepare the Sauce Base While your pasta cooks, heat olive oil in a large, deep skillet over medium heat. Add the minced garlic and sauté for 30-45 seconds until fragrant but not brown (burnt garlic will give your sauce a bitter taste). Add the chopped sun-dried tomatoes and red pepper flakes, then cook for another minute to release their flavors into the oil.
- Step 3: Create Your Cream Sauce Pour in the heavy cream and broth, then add the dried Italian herbs. Bring the mixture to a gentle simmer (never a boil) and reduce the heat to medium-low. Allow the sauce to reduce slowly for about 5 minutes, stirring occasionally, until it begins to thicken and can coat the back of a spoon. Season with salt and freshly cracked black pepper to taste.
- Step 4: Incorporate the Spinach Add the chopped spinach to your sauce in batches, stirring after each addition to help it wilt. The spinach will reduce dramatically in volume as it cooks. This should take about 2-3 minutes until all the spinach is just wilted but still bright green.
- Step 5: Combine and Finish Add the drained spaghetti directly to the skillet with the sauce. Using tongs, gently toss the pasta until every strand is coated with the creamy sauce. Sprinkle in the Parmesan cheese and continue tossing until melted and incorporated. If the sauce seems too thick, add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
- Step 6: Serve and Garnish Immediately transfer the Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce to warmed plates or pasta bowls. Garnish with fresh basil and additional Parmesan cheese. Serve with a crack of fresh black pepper and enjoy while hot!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg