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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Creamy spaghetti tossed with fresh spinach and garlicky sun-dried tomato cream sauce, perfect for a quick and flavorful vegetarian pasta dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish, Pasta
Cuisine: Italian, Vegetarian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta Dish
  • 12 oz spaghetti
  • 2 cups fresh spinach
  • 0.5 cup sun-dried tomatoes chopped, packed in oil
  • 1 cup heavy cream
  • 3 cloves garlic minced
  • 2 tbsp olive oil use oil from sun-dried tomatoes for extra flavor
  • 0.5 cup Parmesan cheese grated
  • to taste salt and pepper
  • to taste optional garnish fresh basil or extra Parmesan

Equipment

  • Large pot
  • Large skillet
  • Tongs or pasta fork

Method
 

  1. Cook spaghetti according to package instructions. Drain and set aside, reserving 1/2 cup pasta water.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
  3. Add chopped sun-dried tomatoes and cook 2–3 minutes, stirring occasionally.
  4. Pour in heavy cream and bring to gentle simmer. Stir in Parmesan until smooth.
  5. Add fresh spinach and cook until wilted.
  6. Toss cooked spaghetti into the sauce. Add reserved pasta water as needed to reach desired consistency.
  7. Season with salt and pepper. Serve immediately, garnished with basil or extra Parmesan if desired.

Notes

Use sun-dried tomatoes packed in oil for richer flavor. Adjust pasta water to make sauce creamier if needed.