How to make Delicious Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe

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.
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Recipe Steps:

  1. Cook the Pasta: Prepare the spaghetti according to package instructions until al dente, then drain, reserving some pasta water.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  • 12 ounces spaghetti (or your favorite pasta)
  • 2 tablespoons olive oil
  • 1/2 cup sun-dried tomatoes, chopped (preferably packed in oil)
  • 34 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve:
    • Serve the pasta hot, garnished with fresh basil and additional Parmesan cheese if desired.

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