Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

 

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Ingredients

Spaghetti – 12 ounces

Olive oil – 2 tablespoons

Onion – 1 small, finely chopped

Garlic – 3 cloves, minced

Sun-dried tomatoes – ½ cup, chopped (preferably packed in oil)

Heavy cream – 1 cup

Parmesan cheese – ½ cup, freshly grated

Fresh spinach – 4 cups

Salt and black pepper – to taste

Red pepper flakes – optional, for a touch of heat

Instructions

Cook the pasta:

Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.

Sauté aromatics:

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until soft and translucent.

Build the flavor base:

Stir in the minced garlic and chopped sun-dried tomatoes. Cook for 2–3 minutes, stirring often, until fragrant and lightly caramelized.

Create the sauce:

Pour in the heavy cream and bring to a gentle simmer. Reduce the heat and cook for about 5 minutes, allowing the sauce to thicken slightly.

Melt in the cheese:

Add the grated Parmesan, stirring until it melts into the sauce and creates a smooth, creamy texture.

Add spinach:

Stir in the fresh spinach and cook for 2–3 minutes, until wilted. If the sauce becomes too thick, loosen it with a splash of the reserved pasta water.

Combine pasta and sauce:

Add the drained spaghetti to the skillet and toss well until each strand is coated in the creamy tomato sauce.

Season and serve:

Taste and adjust with salt, black pepper, and red pepper flakes (if using). Serve immediately, topped with extra Parmesan for garnish if desired.