Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce – A Cozy Italian-Inspired Classic

Few dishes feel as comforting and luxurious as a bowl of creamy pasta, especially when it’s infused with bold Mediterranean flavors. Spaghetti & spinach with sun-dried tomato cream sauce is one of those recipes that feels indulgent yet approachable, elegant yet easy enough for a weeknight dinner. The silky cream sauce clings to each strand of spaghetti, while sun-dried tomatoes bring bursts of deep, tangy sweetness and spinach adds freshness and color.

This is the kind of meal that makes you slow down. It’s perfect for evenings when you want something warm and satisfying without spending hours in the kitchen. The sauce comes together quickly, but tastes like it simmered all afternoon. Sun-dried tomatoes are the star here, delivering a concentrated tomato flavor that transforms simple cream into something rich and layered.

Spinach balances the richness beautifully. As it wilts into the sauce, it becomes tender and silky, adding a subtle earthiness that keeps the dish from feeling heavy. Finished with parmesan and cracked black pepper, this spaghetti feels like something you’d order at a cozy Italian café—but it’s made entirely in your own kitchen.

Whether you’re cooking for family, guests, or just yourself, this spaghetti & spinach with sun-dried tomato cream sauce is a reliable favorite. It’s comforting, flavorful, and endlessly adaptable, making it a recipe you’ll come back to again and again.

Ingredients:

• 12 ounces spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 1/4 cups heavy cream
• 1/2 cup grated parmesan cheese
• 4 cups fresh spinach
• Salt, to taste
• Black pepper, to taste
• Optional: red pepper flakes, fresh basil, extra parmesan for serving

Instructions:

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in chopped sun-dried tomatoes and cook for 1–2 minutes to release their flavor.
4. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
5. Add grated parmesan cheese and stir until melted and smooth.
6. Season the sauce with salt, black pepper, and red pepper flakes if using.
7. Add fresh spinach to the skillet and stir until wilted.
8. Add cooked spaghetti to the sauce, tossing gently to coat.
9. If needed, add reserved pasta water a little at a time to loosen the sauce.
10. Remove from heat and garnish with fresh basil and extra parmesan before serving.

Tips & Tricks

• Use oil-packed sun-dried tomatoes for the best flavor and texture.
• Don’t overcook the garlic—it should be fragrant, not browned.
• Reserve pasta water; it helps create a silky, restaurant-style sauce.

Variations

• Add grilled chicken or shrimp for extra protein.
• Use half-and-half instead of cream for a lighter version.
• Swap spinach for kale or arugula for a different green.

Serving Suggestions

• Serve with garlic bread or crusty Italian loaf.
• Pair with a crisp green salad and lemon vinaigrette.
• Finish with a simple dessert like panna cotta or fresh fruit.

Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or water.

FAQ

• Can I use milk instead of cream? Yes, but the sauce will be thinner.
• Is this dish spicy? Only if you add red pepper flakes.
• Can I make it vegan? Use plant-based cream and vegan parmesan.

History / Fun Facts
Sun-dried tomatoes have long been used in Mediterranean cooking as a way to preserve summer harvests. When paired with cream, they create a modern Italian-American sauce that’s now beloved worldwide for its bold yet comforting flavor.