Spinach Pasta with Cream Sauce

This stunningly flavorful spaghetti with sun-dried tomato cream sauce transforms ordinary pasta night into something truly special. The rich, velvety sauce clings perfectly to every strand of pasta, while the wilted spinach and tangy sun-dried tomatoes create a beautiful balance of flavors and textures.

I first created this recipe when I needed to impress my in-laws without spending hours in the kitchen. Now it's become our go-to dish whenever we want something that feels special but doesn't require a trip to specialty stores.

Ingredients

• Spaghetti: The backbone of this dish best when cooked truly al dente for the perfect texture against the creamy sauce
• Olive oil: Use a good quality extra virgin for the best flavor base
• Garlic: Fresh cloves provide an aromatic foundation look for firm bulbs with tight skin
• Sun-dried tomatoes: These little flavor bombs add intense sweet-tangy notes choose oil-packed for extra richness
• Fresh spinach: Adds beautiful color and nutrition wilts perfectly into the sauce
• Heavy cream: Creates the luxurious sauce base at room temperature it incorporates more smoothly
• Parmesan cheese: Freshly grated makes all the difference with its nutty salty depth
• Salt and pepper: The essential seasoning elements that bring everything together
• Crushed red pepper flakes: Optional but adds a wonderful subtle heat that cuts through the richness

Step-by-Step Instructions

Cook the Spaghetti:

Bring a large pot of heavily salted water to a rolling boil. The water should taste like the sea. Add the spaghetti and cook until al dente usually 1-2 minutes less than package directions suggest. Before draining reserve about 1/2 cup of the starchy pasta water which works magic for bringing sauces together. Drain the pasta but do not rinse it the starch helps the sauce adhere.

Sauté Garlic:

In a large skillet over medium heat warm the olive oil until it shimmers but does not smoke. Add the minced garlic and cook for about 1 minute stirring constantly to prevent burning. The garlic should become fragrant and just barely golden not brown which would create bitterness.

Add Vegetables:

Add the chopped sun-dried tomatoes to the garlic and oil allowing them to release their flavors for about 1 minute. Then add the fresh spinach in batches if necessary stirring gently until it wilts down completely. This should take approximately 2-3 minutes as the spinach releases its moisture and reduces dramatically in volume.

Create the Sauce:

Pour the heavy cream into the skillet with the vegetables stirring to incorporate all the flavors from the bottom of the pan. Bring to a gentle simmer never a full boil which could cause the cream to separate. Reduce the heat to low and gradually sprinkle in the Parmesan cheese while continuously stirring. This gradual approach ensures a smooth sauce without clumping. Allow the sauce to thicken slightly for about 2-3 minutes.

Combine:

Add the drained spaghetti directly to the skillet with the sauce. Using tongs or two large forks gently lift and turn the pasta to coat every strand with the luscious sauce. If the sauce seems too thick add small amounts of the reserved pasta water until you reach your desired consistency. The starch in the water helps create a silky texture that clings to the pasta.

Season and Serve:

Taste the pasta and adjust seasoning with salt and freshly ground black pepper. For those who enjoy a bit of heat sprinkle with red pepper flakes. Serve immediately in warmed bowls topped with additional freshly grated Parmesan for that perfect finishing touch.

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The sun-dried tomatoes are truly the heart of this recipe. I discovered their transformative power during a cooking class in Tuscany where our instructor showed us how these intensely flavored gems can elevate even the simplest pasta dish. My family now keeps a jar in the pantry at all times for those nights when we need dinner magic.

Recipe FAQs

→ Can I use a different type of pasta for this dish?

Absolutely! While spaghetti works beautifully with this creamy sauce, you can substitute any pasta you prefer. Fettuccine, linguine, or penne would all work well. Whole wheat or gluten-free pasta options can also be used while maintaining the same cooking technique.

→ How do I prevent the cream sauce from breaking?

To keep your cream sauce smooth, simmer on low heat rather than boiling, and add the Parmesan gradually while stirring constantly. Remove the pan from heat before adding the cheese if your burner runs hot. Make sure to use heavy cream (not half-and-half) for stability.

→ Can I make this dish ahead of time?

This dish is best enjoyed fresh, as the pasta may absorb the sauce and become soggy when stored. If needed, prepare the sauce in advance and refrigerate separately from the pasta. Reheat the sauce gently with a splash of cream before combining with freshly cooked pasta.

→ What can I use instead of sun-dried tomatoes?

If you don't have sun-dried tomatoes, roasted red peppers offer a similar sweet-savory profile. Cherry tomatoes (halved and sautéed until slightly blistered) can work in a pinch. For a different flavor direction, caramelized onions or artichoke hearts would create a delicious alternative.

→ How can I make this dish lighter?

For a lighter version, substitute half-and-half or evaporated milk for the heavy cream (though the sauce won't be as thick). Increase the spinach and reduce the pasta portion. You can also reduce the Parmesan by half and add nutritional yeast for a cheesy flavor with fewer calories.

→ What protein would pair well with this pasta?

This versatile dish works beautifully with grilled chicken, sautéed shrimp, or Italian sausage mixed in. For vegetarian protein, add white beans or pan-fried tofu cubes. The creamy sauce complements most proteins, making it easy to customize based on your preferences.