Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce

There’s something about a bowl of pasta that settles the day. You can hear it in the clink of a fork against a plate, see it in steam that fogs up a chilled window, and feel it in the slow exhale that follows the first bite. This Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce brings those moments together: creamy, bright, and comforting all at once. It works for the nights when you want a little indulgence without a lot of fuss, and it shows up perfectly for casual weeknight dinners or low-key weekend gatherings. Serve it with a green salad, pour a glass of wine, and let the conversation fill the room.

This recipe leans on pantry-friendly sun-dried tomatoes and a few fresh things to keep the cooking simple. The cream and Parmesan form a silky sauce that clings to each strand of spaghetti, while the spinach wilts into the sauce so you get a fresh pop with every forkful. I like to finish it with toasted pine nuts or crunchy breadcrumbs to give the dish texture. When you make this, plan for about 20 minutes of hands-on time and a handful of common ingredients; it rewards you with big flavor and minimal cleanup.

DishGrub tests every recipe in small home kitchens, not test-tube labs. We aim for cozy, practical dishes you can make without a long ingredient list or an expensive pantry. This spaghetti recipe reflects that philosophy: it uses familiar stores and techniques, scales easily, and still tastes like something special. If you want a simple dessert to follow, consider pairing it with a soft-sweet treat like our carrot cake with cream cheese frosting for a comforting finish: our carrot cake with cream cheese frosting.

Why you’ll love this dish

This pasta blends richness and brightness in a perfectly balanced way. The cream and Parmesan give the sauce body and gloss, which makes each bite feel indulgent. Sun-dried tomatoes add concentrated tomato flavor and a tangy-sweet note that lifts the creaminess. Fresh spinach brings color, a hint of earth, and a quick hit of nutrients without changing the cozy character of the dish. Red pepper flakes add a gentle warmth without overpowering the other flavors, and a splash of reserved pasta water helps the sauce cling to the spaghetti for a silky coating.

You’ll also love how flexible the recipe is. Use half-and-half to lighten it, swap in your favorite pasta shape, or toss in cooked chicken or shrimp to make it heartier. The whole cook stays under 30 minutes, so it fits into busy weeknights while still feeling like something you’d serve to guests.

How to prepare Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce

Ingredients

• 12 oz spaghetti (or your favorite pasta)
• 1 tbsp salt (for boiling the pasta)
• 2 tbsp olive oil (or use oil from the sun-dried tomato jar)
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (packed in oil), chopped
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1/2 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes (optional, for a bit of heat)
• Salt and black pepper to taste
• 4 cups fresh spinach leaves
• 1 tbsp butter (optional, for added richness)
• Fresh basil or parsley, chopped
• Extra Parmesan cheese
• Toasted pine nuts or breadcrumbs

Instructions

1. Bring a large pot of water to a rolling boil.
2. Add 1 tablespoon salt to the boiling water.
3. Add 12 ounces of spaghetti to the pot.
4. Cook the spaghetti according to package instructions until al dente.
5. Reserve 1/2 cup of the pasta cooking water.
6. Drain the cooked spaghetti and set it aside.
7. Heat 2 tablespoons olive oil in a large skillet over medium heat.
8. Add 4 cloves minced garlic to the skillet.
9. Sauté the garlic for 1 to 2 minutes until fragrant.
10. Add 1/2 cup chopped sun-dried tomatoes to the skillet.
11. Cook the sun-dried tomatoes for 2 minutes, stirring.
12. Pour 1 cup heavy cream into the skillet.
13. Bring the cream to a gentle simmer.
14. Let the cream simmer for 3 to 4 minutes, stirring occasionally.
15. Stir 1/2 cup grated Parmesan cheese into the cream until melted and smooth.
16. Season the sauce with 1/2 teaspoon red pepper flakes, salt, and black pepper to taste.
17. Add 4 cups fresh spinach leaves to the skillet.
18. Cook the spinach for 2 to 3 minutes until wilted, stirring occasionally.
19. Stir 1 tablespoon butter into the sauce if you want added richness.
20. Add the cooked spaghetti to the skillet.
21. Toss the spaghetti to coat it in the sauce.
22. Add a splash of the reserved pasta water if the sauce seems too thick.
23. Sprinkle chopped fresh basil or parsley over the pasta.
24. Add extra Parmesan cheese to taste.
25. Top with toasted pine nuts or breadcrumbs if desired.
26. Serve the pasta immediately.

Serving ideas

Serve this pasta with simple sides to balance its creaminess. A crisp green salad with a lemon vinaigrette cuts through the richness and brightens the plate. Roasted vegetables like asparagus or zucchini make the meal more substantial without stealing focus. For a cozy family dinner, warm some crusty bread and offer flavored butter or garlic oil to soak up any leftover sauce.

If you want a classic pairing, finish the meal with a light, not-too-sweet dessert. For a homestyle ending that everyone recognizes, try serving a slice of our carrot cake with cream cheese frosting alongside coffee; it complements the savory main while keeping the meal comfort-forward: our carrot cake with cream cheese frosting.

How to keep leftovers

Cool leftovers quickly and store them properly to preserve texture and flavor. Transfer the pasta to an airtight container and refrigerate within two hours of cooking. Stored this way, the pasta keeps well for up to 3 days. When you reheat, add a splash of milk or reserved pasta water and heat gently in a skillet over low heat so the sauce loosens without separating. Avoid microwaving on high; that can make the cream sauce grainy. If you freeze leftovers, expect some texture change in the sauce; thaw overnight in the refrigerator and reheat gently for best results.

DishGrub Kitchen Tips

• Use the oil from the sun-dried tomato jar for extra tomato flavor and aroma when you heat the garlic. It adds depth without extra steps.
• Reserve pasta water. The starchy water helps the cream and cheese emulsify into a glossy sauce that clings to the noodles.
• Grate your own Parmesan from a block when possible. It melts better and gives the sauce a smoother texture than pre-grated cheese.
• For faster prep, mince garlic and chop sun-dried tomatoes while the pasta water heats so everything moves quickly once cooking starts.
• Keep the heat moderate when simmering the cream. A gentle simmer prevents the dairy from breaking while the Parmesan melts into the sauce.

Make it your own

This recipe welcomes small tweaks. Here are a few ways to customize it:

• Add protein: Stir in cooked diced chicken, sautéed shrimp, or crumbled Italian sausage to turn it into a main-dish pasta that feeds hungrier appetites.
• Swap cheeses: Try pecorino Romano for a tangier finish, or mix in fontina for a silkier melt.
• Add vegetables: Fold in roasted red peppers or halved cherry tomatoes for color and texture.
• Make it lighter: Use half-and-half or whole milk thickened with a tablespoon of cornstarch mixed into the milk to cut calories while keeping a creamy texture.
• Make it gluten-free: Use your favorite gluten-free pasta and follow the same timing guidelines, adjusting the reserve water amount as needed for the sauce consistency.

Common questions

Q: Can I make this dairy-free?
A: Yes. Swap the heavy cream for full-fat canned coconut milk or a heavy dairy-free cream alternative and replace the Parmesan with a dairy-free grated cheese. Use a small amount of cornstarch slurry if you need extra thickness. Taste and adjust seasoning because dairy-free alternatives can change the salt and tang.

Q: How do I prevent the sauce from separating?
A: Keep the heat low when you add the cream and Parmesan. Stir the cheese in off the highest heat and add reserved pasta water a little at a time to help the sauce emulsify. Finishing with a small knob of butter at the end also helps bind the sauce and smooth the texture.

Q: Can I make the sauce ahead of time?
A: You can prepare the sauce base up to a day ahead. Store it in the refrigerator, and before tossing with pasta, reheat gently in a skillet over low heat and add a splash of reserved pasta water to restore the silky texture. Add the spinach at the last minute so it stays bright and tender.

Q: What pasta shapes work best?
A: Long strands like spaghetti or linguine carry the cream sauce well, but short shapes such as penne, rigatoni, or farfalle also work if you prefer a chunkier bite. Short shapes keep more of the sun-dried tomato pieces and spinach folded into each forkful.

Q: How do I toast pine nuts quickly?
A: Heat a small dry skillet over medium heat and add the pine nuts in a single layer. Shake the pan frequently and watch closely; they go from golden to burnt quickly. It takes just 3 to 4 minutes. Remove them as soon as they start to color and smell nutty.

Conclusion

If you want another trusted reference for this flavor combination and a slightly different technique, check this full recipe: Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.