Spaghetti and Spinach With Sun-Dried Tomato Cream Sauce
Imagine sitting down to a plate of spaghetti and spinach with sun-dried tomato cream sauce after a long day; it’s a meal that feels both indulgent and comforting. This dish not only satisfies your cravings but also offers a dose of nutrition with its vibrant ingredients. You might wonder how such a rich flavor can come together so quickly, or what makes it a staple for busy weeknights. Exploring the nuances of this recipe could reveal some surprising elements that elevate it from ordinary to exceptional.
Why You’ll Love This Recipe
When you’re looking for a quick and satisfying meal, this spaghetti and spinach recipe stands out as a fantastic option. It takes only about 20-30 minutes to prepare, making it perfect for busy weeknights. The steps are simple, so you won’t feel overwhelmed.
You’ll love how the ingredients are easy to find and not too fancy. Plus, you can pair it with various side dishes to make it your own. This dish isn’t just fast; it’s healthy too. Sun-dried tomatoes and spinach pack in vitamins and antioxidants. Using whole-wheat spaghetti adds fiber, supporting digestion, and provides key vitamins like calcium and iron.
You can even control the cream sauce’s flavor by adding garlic or spices. This recipe is versatile, allowing you to customize it as you like.
History
The history of sun-dried tomatoes is as rich as their flavor, tracing back to the mid-1500s when Spanish explorers introduced tomatoes to Italy.
Thriving in the Mediterranean climate, Italians quickly adopted these fruits, using a drying technique to preserve them for year-round use. This method not only extended their shelf life but also enhanced their flavor, especially in Southern Italy, where sun-dried tomatoes became a staple in the Mediterranean diet. Sun-dried tomatoes were later embraced in the U.S. as part of the growing interest in Mediterranean cuisine.
By the 1980s, sun-dried tomatoes began appearing in U.S. specialty food stores, thanks to the popularity of the Mediterranean diet.
However, the rise of mass production in the 1990s led to lower quality products, causing chefs and consumers to turn away from them, diminishing their culinary presence.
Recipe
Spaghetti and Spinach Recipe
This delicious spaghetti and spinach dish, enhanced with a sun-dried tomato cream sauce, isn’t only quick to prepare but also offers a delightful blend of flavors and textures. The combination of whole-wheat spaghetti and fresh spinach provides a nutritious base, while the creamy sauce adds richness that will make your taste buds sing. This classic Italian pasta dish is known for its rich flavors that make it a comforting choice for any meal.
Perfect for a weeknight dinner or a special occasion, this recipe is sure to impress. With the addition of garlic, onion, and sun-dried tomatoes, this dish is packed with savory goodness. Topped with a sprinkle of Parmesan and optional pine nuts, you’ll have a beautiful meal that’s as appealing to the eye as it’s to the palate.
Let’s get started on making this delightful dish!
Ingredients:
– 8 ounces whole-wheat spaghetti or preferred type
– Fresh spinach leaves, about 4 cups
– Salt and pepper to taste
– 1 small red onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
– 1 cup low-sodium vegetable or chicken broth
– 1/2 cup sour cream/heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons butter
– Crushed red pepper flakes (optional)
– Fresh basil (optional)
– Pine nuts (optional)
Cooking Instructions:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. When done, drain the pasta over fresh spinach leaves in a colander to wilt the spinach. Reserve 1/2 cup of pasta water for thinning the sauce if needed. Set the cooked pasta and spinach aside.
- In a large pot, heat 1 tablespoon of the reserved oil from the sun-dried tomatoes over medium heat. Add the chopped onion and sun-dried tomatoes, cooking until softened, about 3 minutes.
- Stir in the minced garlic, crushed red pepper flakes (if using), salt, and pepper. Cook for another minute, allowing the garlic to become fragrant.
- Increase the heat to medium-high and add the broth. Cook until the liquid is reduced by half, about 2 minutes.
- Reduce the heat to low and stir in the sour cream, Parmesan cheese, and butter until well combined and creamy.
- Add the cooked spaghetti and wilted spinach to the skillet with the sauce. Toss everything together until the pasta is evenly coated with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
- Garnish with fresh basil, extra Parmesan, and pine nuts if desired. Serve warm.
When cooking this dish, feel free to customize it to your taste. You can add other vegetables like bell peppers or mushrooms for additional flavor and nutrition.
For a lighter version, consider using reduced-fat cream and cheese. Pair your spaghetti and spinach with a side salad or roasted chicken for a complete meal, and don’t forget to store any leftovers in the refrigerator for up to 3 days!
Final Thoughts
While enjoying this spaghetti and spinach dish, you’ll appreciate not only its rich flavors but also its nutritional benefits. Each serving contains around 400 calories, with 16 grams of fat, 50 grams of carbohydrates, and 15 grams of protein.
The whole-wheat spaghetti boosts fiber, making it a healthier choice. If you have dietary restrictions, consider using dairy-free sour cream for a vegan option or gluten-free pasta to suit your needs. The dish is also a quick option, as it can be prepared in just 30 minutes for a delicious meal.
Fresh spinach adds essential vitamins, while sun-dried tomatoes offer antioxidants. Plus, this meal preps in under 30 minutes and stores well in the fridge for up to three days.
With easy reheating methods, it’s perfect for busy weeknights, ensuring you enjoy a nutritious meal anytime.
FAQ
If you’re curious about the spaghetti and spinach dish or the sun-dried tomato cream sauce, you’ve come to the right place.
This sauce features key ingredients like sun-dried tomatoes, garlic, and heavy cream, creating a tangy and cheesy flavor. You can whip it up in just 10-15 minutes, making it perfect for busy weeknights. The sauce contains approximately 300 calories per serving, making it a rich yet satisfying choice.
To prepare, start by heating sun-dried tomato oil, then add garlic and tomatoes. Deglaze with white wine or chicken broth, then mix in heavy cream and cheese.
For a lighter version, consider using less cheese or whole milk. Pair this sauce with pasta, chicken, or veggies, and feel free to add herbs like thyme or basil for extra flavor.
Enjoy!

Spaghetti and Spinach With Sun-Dried Tomato Cream Sauce
Ingredients
- Ingredients:
- - 8 ounces whole-wheat spaghetti or preferred type
- - Fresh spinach leaves about 4 cups
- - Salt and pepper to taste
- - 1 small red onion finely chopped
- - 2 cloves garlic minced
- - 1/2 cup oil-packed sun-dried tomatoes drained and chopped (reserve some oil)
- - 1 cup low-sodium vegetable or chicken broth
- - 1/2 cup sour cream/heavy cream
- - 1/2 cup grated Parmesan cheese
- - 2 tablespoons butter
- - Crushed red pepper flakes optional
- - Fresh basil optional
- - Pine nuts optional
Instructions
- Cooking Instructions:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. When done, drain the pasta over fresh spinach leaves in a colander to wilt the spinach. Reserve 1/2 cup of pasta water for thinning the sauce if needed. Set the cooked pasta and spinach aside.
- In a large pot, heat 1 tablespoon of the reserved oil from the sun-dried tomatoes over medium heat. Add the chopped onion and sun-dried tomatoes, cooking until softened, about 3 minutes.
- Stir in the minced garlic, crushed red pepper flakes (if using), salt, and pepper. Cook for another minute, allowing the garlic to become fragrant.
- Increase the heat to medium-high and add the broth. Cook until the liquid is reduced by half, about 2 minutes.
- Reduce the heat to low and stir in the sour cream, Parmesan cheese, and butter until well combined and creamy.
- Add the cooked spaghetti and wilted spinach to the skillet with the sauce. Toss everything together until the pasta is evenly coated with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
- Garnish with fresh basil, extra Parmesan, and pine nuts if desired. Serve warm.
- When cooking this dish, feel free to customize it to your taste. You can add other vegetables like bell peppers or mushrooms for additional flavor and nutrition.
- For a lighter version, consider using reduced-fat cream and cheese. Pair your spaghetti and spinach with a side salad or roasted chicken for a complete meal, and don't forget to store any leftovers in the refrigerator for up to 3 days!