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Creamy Sun-Dried Tomato Spaghetti with Wilted Spinach

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

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This luscious Creamy Sun-Dried Tomato Spaghetti with Wilted Spinach transforms simple ingredients into a restaurant-worthy dish in just 25 minutes.

Ingredients

  • 12 oz spaghetti
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes (optional)
  • 1 cup sun-dried tomatoes, sliced (in oil, drained)
  • 4 cups fresh spinach, roughly chopped
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook until al dente, about 8-10 minutes or according to package instructions.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30-45 seconds until fragrant but not browned.
  3. Return the skillet to the heat and add the red pepper flakes (if using) and sliced sun-dried tomatoes. Sauté for about 2 minutes until the tomatoes soften slightly.
  4. Add the chopped spinach to the skillet and stir until it wilts down completely, about 1-2 minutes.
  5. Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to bubble lightly for 3-4 minutes until it begins to thicken slightly.
  6. Stir in the grated Parmesan cheese until melted and fully incorporated into the sauce.
  7. Drain the cooked pasta, reserving about ½ cup of the starchy cooking water. Add the spaghetti directly to the sauce and toss thoroughly to coat each strand.
  8. Serve immediately in warmed bowls, topped with additional Parmesan if desired.

Notes

  • Reserve that pasta water: Always save about ½ cup before draining your spaghetti.
  • Oil-packed tomatoes only: For this dish, choose tomatoes packed in oil.
  • Mind your heat levels: Keep the cream at a gentle simmer to prevent curdling.
  • Prep order matters: Chop your spinach while the pasta cooks.
  • Season in layers: Season your pasta water generously first.

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