Spaghetti Spinach with Sun-Dried Tomato Cream Sauce tastes rich, tangy, and garlicky, with tender spinach to balance the cream. It suits busy cooks who want restaurant style comfort in about 25 minutes from pot to plate. I make this on soccer practice nights when my kid asks for pasta and I want grown-up flavor too.
Why Spaghetti Spinach with Sun-Dried Tomato Cream Sauce Is Worth It
Spaghetti Spinach with Sun-Dried Tomato Cream Sauce blends bright tomato intensity with a lush cream base and nutty parmesan. Sun-dried tomatoes pack deep umami, while spinach softens into silky ribbons. You swirl twirls of spaghetti through a sauce that clings just right thanks to a splash of starchy pasta water.
You build it with pantry staples and a jar of oil-packed tomatoes, so you skip extra grocery runs. The 25-minute cook time fits weeknights, yet the flavor feels dinner-party worthy. I keep it in rotation because every bowl lands empty.
Ingredients You Need
- 12 ounces spaghetti (linguine or fettuccine also work)
- Kosher salt and fresh black pepper
- 2 tablespoons olive oil or the oil from the sun-dried tomato jar
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced (jarred minced garlic works on busy nights)
- 1 small shallot, finely chopped (or 1/4 small yellow onion)
- 1/2 teaspoon crushed red pepper flakes, to taste
- 1/2 cup oil-packed sun-dried tomatoes, sliced, plus 2 tablespoons of the oil from the jar
- 2 tablespoons tomato paste (tube paste keeps well in the fridge)
- 1 cup heavy cream (use half-and-half for a lighter sauce)
- 1/2 cup low-sodium chicken broth or vegetable broth
- 1 teaspoon Italian seasoning or 1/2 teaspoon dried oregano plus 1/2 teaspoon dried basil
- 5 ounces baby spinach
- 3/4 cup finely grated Parmesan cheese (pre-grated works; a microplane gives a lighter melt)
- 1 teaspoon lemon zest and 1 teaspoon lemon juice
- Optional add-ins: cooked shrimp, shredded rotisserie chicken, crispy pancetta, or chickpeas
Equipment
- Large pot for boiling pasta
- 12-inch skillet or sauté pan
- Tongs and a wooden spoon
- Measuring cup or ladle for pasta water
- Colander or spider strainer
Quick Tips & substitutions
- Salt the pasta water well. It should taste pleasantly salty to season the spaghetti from within.
- Scoop 1 to 1.5 cups of pasta water before you drain. The starch helps the sauce cling and stay glossy.
- Use the oil from the sun-dried tomato jar for extra flavor. It carries garlic and herb notes.
- Toast the tomato paste for a minute. You deepen color and build a richer base.
- Keep the heat moderate after adding cream. A gentle simmer keeps the sauce smooth.
- Need dairy-free? Swap in cashew cream or full-fat coconut milk and choose a vegan parmesan.
- Want lighter? Use half-and-half and reduce butter to 1 tablespoon.
- No shallot on hand? Use a small amount of onion and add a pinch of sugar to balance.
- Gluten-free works fine. Pick a sturdy gluten-free spaghetti and cook it just to al dente.
- Heat lovers can bump the crushed red pepper or add a spoon of Calabrian chili.
How to Make Spaghetti Spinach with Sun-Dried Tomato Cream Sauce
Boil the pasta 8 to 10 minutes
Bring a large pot of salted water to a rolling boil. Drop in the spaghetti and cook until al dente. Reserve 1 to 1.5 cups of pasta water, then drain.
Sauté aromatics and tomatoes 3 minutes
Heat the olive oil in a large skillet over medium heat. Add the garlic, shallot, and sliced sun-dried tomatoes with 2 tablespoons of their oil. Stir until the shallot softens and the garlic smells fragrant.
Build the sun-dried tomato cream 5 minutes
Add the tomato paste and cook 60 to 90 seconds while you stir. Pour in the broth and scrape up any tasty bits from the pan. Stir in the cream, Italian seasoning, crushed red pepper, and a pinch of salt. Let the sauce gently bubble until it thickens slightly and turns a pretty salmon color.
Wilt the spinach and melt cheese 2 minutes
Add the spinach in two handfuls and toss until it just wilts. Lower the heat. Stir in the parmesan, lemon zest, and lemon juice until the cheese melts and the sauce turns silky.
Toss with pasta and adjust 1 to 2 minutes
Add the drained spaghetti to the skillet and toss with tongs. Splash in pasta water as needed until the sauce coats every strand. Stir in the butter for extra gloss, taste, and adjust salt and pepper. Plate it up and twirl away.
Variations
- Spicy kick: Add more crushed red pepper or a spoon of Calabrian chili.
- Extra protein: Fold in sautéed shrimp, roasted chicken, or crispy pancetta at the end.
- Veg-forward: Add sautéed mushrooms or blistered cherry tomatoes with the aromatics.
- Cheese swap: Use Pecorino Romano for a sharper bite, or crumble in a little goat cheese for tang.
- Herb boost: Finish with torn basil or chopped parsley.
- Vodka twist: Stir in 2 tablespoons vodka with the tomato paste and simmer 2 minutes before adding cream.
- Vegan route: Use plant-based cream and vegan parmesan, and skip the butter.
Ways to Serve
- Garlic bread or warm focaccia for sopping up extra sauce
- Simple green salad with lemon vinaigrette
- Roasted broccoli or asparagus
- Crisp white wine like Pinot Grigio or a light-bodied red like Chianti
- Sparkling water with a lemon wedge for a fresh contrast
Storage
Let leftovers cool quickly, then store them in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water, broth, or cream until the sauce loosens. You can freeze it for up to 1 month, though cream sauces can change texture. If you plan to freeze, cook the pasta slightly shy of al dente and reheat over low heat while you stir.
Nutrition Information
Approximate per serving for 4 servings: 730 to 800 calories, 28 to 35 grams protein, 75 to 85 grams carbs, and 35 to 45 grams fat. Sodium will vary based on salt, broth, and cheese. Add-ins like pancetta or shrimp will shift totals.
Spaghetti Spinach with Sun-Dried Tomato Cream Sauce
Ingredients
Instructions
- Cook the spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30–60 seconds until fragrant, stirring constantly to avoid burning.
- Stir in the sliced sun-dried tomatoes and cook for 1–2 minutes to soften and flavor the oil.
- Reduce the heat to medium-low, pour in the heavy cream, and bring to a gentle simmer. Cook for 2–3 minutes, stirring, until slightly thickened.
- Add the grated Parmesan cheese, salt, black pepper, and red pepper flakes if using. Stir until the cheese is melted and the sauce is smooth. If the sauce seems too thick, thin it with a splash of reserved pasta water.
- Add the fresh spinach to the skillet and cook, stirring, until just wilted, 1–2 minutes.
- Add the drained spaghetti to the skillet and toss well to coat in the sauce, adding more pasta water as needed for a silky consistency.
- Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle with fresh basil if using, then serve hot.
Notes
Approximate per serving (1/4 of recipe): 620 calories; fat 32 g; saturated fat 14 g; carbohydrates 66 g; fiber 4 g; sugars 6 g; protein 19 g; sodium 520 mg. Values will vary based on specific ingredient brands, optional add-ins, and portion size.