Embark on a culinary journey to the heart of the Mediterranean with “Mediterranean Marvel: Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.” This dish combines the earthy flavors of spinach and the intense, tangy taste of sun-dried tomatoes in a velvety cream sauce, all tossed with al dente spaghetti. It’s a sophisticated yet easy-to-make meal that captures the essence of Mediterranean cuisine, perfect for a comforting dinner at home or impressing guests at a dinner party.
Why You’ll Love This Dish:
- Rich and Flavorful: The sun-dried tomato cream sauce is both luxurious and packed with flavor.
- Nutritious and Satisfying: Spinach adds a healthy twist, making the dish both delicious and good for you.
- Easy to Prepare: Simple ingredients and straightforward steps result in a gourmet-style meal.
- Versatile: Perfect as a main course or a side dish, and easy to adapt to different dietary preferences.
Ingredients Notes For Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce:
- Spaghetti: The classic pasta choice, but feel free to substitute with your favorite type or even a gluten-free option.
- Sun-Dried Tomatoes: Their intense flavor is key to the sauce, offering a sweet and tangy profile.
- Spinach: Fresh spinach wilts beautifully in the sauce, providing color, texture, and nutrients.
- Cream: Heavy cream creates a rich and smooth sauce, but you can use half-and-half for a lighter version.
- Parmesan Cheese: Adds a salty, nutty depth to the cream sauce.
- Garlic and Onion: The aromatic base that enhances the overall savoriness of the dish.
Recipe Steps:
- Cook the Pasta: Prepare the spaghetti according to package instructions until al dente, then drain, reserving some pasta water.
- Prepare the Sauce: In a large skillet, sauté garlic and onion in olive oil until softened. Add chopped sun-dried tomatoes and cook for a few minutes.
- Combine Ingredients: Stir in the cream and Parmesan cheese until the cheese melts and the sauce thickens. Add spinach, letting it wilt in the sauce.
- Toss Together: Add the cooked spaghetti to the skillet, tossing with the sauce, and adding reserved pasta water as needed to achieve the desired consistency.
- Serve: Adjust seasoning with salt and pepper, then serve hot, garnished with additional Parmesan or fresh herbs.
Storage Options:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of cream or water to revive the sauce.
INGREDIENTS
- 12 ounces spaghetti (or your favorite pasta)
- 2 tablespoons olive oil
- 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 3–4 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Red pepper flakes, to taste (optional for added heat)
- Fresh basil, chopped (for garnish)
INSTRUCTIONS
- Cook the Pasta:
- Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
- Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the sun-dried tomatoes and garlic, sautéing for 1-2 minutes until the garlic is fragrant and the tomatoes are softened.
- Stir in the spinach and cook until it wilts, about 2-3 minutes.
- Create the Cream Sauce:
- Add the heavy cream to the skillet, bringing it to a simmer. Reduce the heat and stir in the grated Parmesan cheese until melted and smooth.
- Season with salt, pepper, and red pepper flakes (if using). Adjust the consistency of the sauce with the reserved pasta water, adding a little at a time until you reach your desired thickness.
- Combine Pasta and Sauce:
- Add the cooked spaghetti to the skillet with the sauce, tossing to coat the pasta evenly. Cook for an additional 1-2 minutes, allowing the pasta to absorb some of the sauce.
- Serve:
- Serve the pasta hot, garnished with fresh basil and additional Parmesan cheese if desired.
