Why You’ll Love Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
1. *Creamy and Flavorful*
The sun-dried tomatoes bring a rich, umami-packed flavor to the cream sauce, while the spinach adds a burst of freshness and color. The cream sauce itself is rich and indulgent, yet not overwhelming, perfectly balancing the flavors of the pasta, vegetables, and sun-dried tomatoes.
2. Easy to Make
This dish is relatively quick to prepare, making it ideal for busy weeknights or when you want a special meal without spending hours in the kitchen. The sun-dried tomato cream sauce comes together easily, and the spinach wilts into the sauce, creating a beautiful, vibrant dish.
3. Vegetarian and Nutritious
With spinach as a key ingredient, this dish is loaded with vitamins and minerals, including iron, calcium, and vitamin K. It’s a great vegetarian option that’s filling and satisfying, without the need for meat. The sun-dried tomatoes add an extra layer of depth and nutrition to the dish.
4. Customizable*
This recipe is highly versatile. You can add more vegetables like mushrooms, bell peppers, or zucchini, or even use gluten-free pasta if you prefer. You can also adjust the level of creaminess by adding more or less cream based on your preference.
Ingredients:
12 ounces spaghetti
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (preferably packed in oil)
1 cup heavy cream
1/2 cup grated Parmesan cheese
4 cups fresh spinach
Salt and pepper to taste
Red pepper flakes (optional for added heat)
Directions:
Cook spaghetti according to package instructions in salted boiling water until al dente. Drain and set aside, reserving 1 cup of pasta water.
In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes.
Add garlic and sun-dried tomatoes, cooking for an additional 2-3 minutes until fragrant.
Pour in the heavy cream and bring to a simmer. Reduce heat and let the sauce thicken slightly for about 5 minutes.
Stir in the grated Parmesan cheese until melted and the sauce is smooth.
Add the fresh spinach and cook until wilted, about 2-3 minutes. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Toss the cooked spaghetti into the sauce, ensuring the pasta is well coated. Season with salt, pepper, and red pepper flakes if using.
Serve hot, garnished with additional Parmesan cheese if desired. This dish combines the richness of cream and cheese with the tanginess of sun-dried tomatoes for a delicious, satisfying meal.