This easy spaghetti dish brings together fresh spinach and tasty sun-dried tomatoes in a creamy sauce that feels fancy but is super simple to make. Perfect for a quick dinner!
Key Ingredients & Substitutions
Spaghetti: Although the classic choice is spaghetti, you can switch it up with penne, fettuccine, or gluten-free pasta if needed. Each type brings a slightly different texture to the dish!
Spinach: Fresh spinach is great for this recipe, but if you only have frozen, just make sure to thaw and squeeze out any excess water before adding it to the sauce.
Sun-Dried Tomatoes: These tomatoes provide a lovely tanginess. Oil-packed sun-dried tomatoes work best, but you could use dried ones; just soak them in warm water for about 20 minutes first to soften them.
Heavy Cream: For a lighter option, you can substitute with half-and-half or use coconut cream for a dairy-free version. Just note that the flavor will change slightly.
Parmesan Cheese: Grated Parmesan really adds a nice depth to the sauce. If you need a dairy-free option, consider using a nutritional yeast or a store-bought dairy-free cheese.
What’s the Best Way to Make a Creamy Sauce?
Creating a creamy sauce that clings beautifully to the pasta can seem tricky, but it’s all about balance! Here’s how to achieve that perfect creamy texture:
- Start with a medium heat on your skillet to prevent the cream from cooking too quickly.
- Pour in the cream and let it gently simmer, allowing it to thicken slightly without boiling.
- Add the cheese gradually. Stir well to ensure it melts evenly, making the sauce rich and creamy.
- If the sauce becomes too thick, don’t hesitate to stir in reserved pasta water a little at a time until you reach your desired consistency.
Remember, patience is key! Also, the sauce will thicken as it cools, so it’s best to serve it right away. Enjoy your cooking adventure!
Easy Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce
Ingredients You’ll Need:
For the Pasta:
- 8 oz spaghetti (or your preferred pasta)
For the Sauce:
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional, for a bit of heat)
- Fresh lemon slice or juice (optional, to serve)
How Much Time Will You Need?
This recipe takes about 20-25 minutes total. You’ll spend about 10 minutes prepping your ingredients and cooking the pasta, and another 10-15 minutes making the sauce and bringing everything together. Quick and satisfying, perfect for a busy weekday dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add in your spaghetti and cook according to the package instructions until it’s al dente. Remember to reserve 1/2 cup of the pasta water before draining the spaghetti in a colander. This water will help adjust your sauce later!
2. Sauté the Vegetables:
While your pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté for about 3-4 minutes until it turns translucent. This will add a lovely flavor to our sauce!
3. Incorporate Garlic and Tomatoes:
Add the minced garlic and chopped sun-dried tomatoes to the skillet. Cook for an additional 1-2 minutes, stirring occasionally, until everything is fragrant. Your kitchen should be smelling delicious!
4. Create the Creamy Sauce:
Now, pour in the heavy cream and bring it to a gentle simmer. Stir the mixture to combine, allowing the sauce to heat through. To add a nice touch of richness, gradually add the grated Parmesan cheese. Keep stirring until the cheese is melted and the sauce starts to thicken a bit. If it gets too thick, just add in some of that reserved pasta water to loosen it up!
5. Add Spinach:
Next, toss in the fresh spinach leaves and cook for just a couple of minutes until they wilt nicely. You want them to keep a vibrant green color!
6. Combine Pasta and Sauce:
Once the spinach is wilted, add the drained spaghetti to the skillet. Gently toss everything together, ensuring the pasta is well-coated with the creamy sauce. Season with salt, freshly ground black pepper, and red pepper flakes if you like a little spice!
7. Serve and Enjoy:
Your creamy spaghetti is now ready to serve! Dish it out hot, and don’t forget to squeeze a little fresh lemon juice over the top or add a lemon wedge on the side for a fresh pop of flavor. Dig in and enjoy the wonderful mix of flavors!
FAQ for Easy Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce
Can I Use Fresh Spinach Instead of Frozen?
Yes! Fresh spinach is perfect for this dish and will cook down beautifully. If you’re using frozen spinach, make sure to thaw it and squeeze out as much water as possible before adding it to the sauce.
What Should I Do If My Sauce Is Too Thick?
If your cream sauce ends up too thick, simply add some of the reserved pasta water gradually until you reach your desired consistency. This helps the sauce stay creamy while still coating the pasta nicely!
Can I Make This Recipe Vegetarian?
Absolutely! This dish is already vegetarian-friendly. Just ensure that your Parmesan cheese is vegetarian, as some brands may use animal rennet in their cheese-making process.
How Do I Store Leftovers?
To store leftovers, place them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. When reheating, add a splash of cream or pasta water to revive the sauce’s creaminess!
