Spaghetti Spinach Sun-Dried Cream

This creamy spaghetti with spinach and sun-dried tomatoes turns an ordinary pasta night into something special. Packed with bold flavors and creamy richness it works for both busy weeknights and when you want to impress at the table.

My family was skeptical the first time but now request this dish every time we have a cold evening at home. Even my picky eater goes back for seconds.

Ingredients

• Spaghetti: Delivers that classic pasta bite and cooks up perfectly in ten minutes Look for pasta with a rough surface to catch the sauce
• Olive oil: Adds a fruity base and helps toast the garlic Use a robust extra virgin kind for better flavor
• Fresh garlic: Brings warmth and depth Buy firm tight cloves without green shoots for best aroma
• Sun-dried tomatoes: Offer an intense tang and a little chew Use tomatoes packed in oil for a softer texture and bigger punch
• Fresh spinach: Brings color and a hint of earthiness Choose leaves that look bright and perky no limp or yellow spots
• Heavy cream: Creates that luscious rich sauce Avoid substitutes for the silkiest finish
• Parmesan cheese: Adds nuttiness and saltiness Grate it yourself for best flavor and melt
• Salt and pepper: Let you fine tune the taste Reach for flaked sea salt and freshly ground black pepper if you can
• Red pepper flakes: Sprinkle on a gentle heat This is great if you love a spicy kick optional but recommended

Step-by-Step Instructions

Cook the Spaghetti:

Boil a big pot of water and season generously with salt Pasta water should taste briny like the sea Cook the spaghetti until just al dente so it holds its shape in the sauce Drain quickly and set aside but reserve a little pasta water in case the sauce needs thinning

Sauté the Garlic:

Heat olive oil in a large skillet over medium heat until shiny Add minced garlic Cook gently for one to two minutes until the edges turn golden and the aroma fills the kitchen Watch closely to avoid burning

Add Vegetables:

Scatter in the chopped sun-dried tomatoes Stir so they release their flavors into the oil Next add fresh spinach in handfuls letting each batch wilt down before adding more Turn the leaves often so they cook evenly and become silky

Create the Sauce:

Pour in heavy cream With the heat at medium low let the mixture rise to a gentle simmer Stir often and scrape up browned bits If the cream bubbles wildly lower the heat Add Parmesan cheese a spoonful at a time stirring until each one melts into the sauce This gives a thick smooth finish

Combine:

Add the cooked spaghetti right into the skillet Toss with tongs so every strand is coated Add a splash of reserved pasta water if the sauce seems too thick

Season and Serve:

Taste for salt and pepper Sprinkle in red pepper flakes if you like heat Serve hot with extra Parmesan scattered on top for that restaurant touch

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The first time I made this I accidentally went heavy with the sun-dried tomatoes and discovered it is what makes the sauce taste unforgettable It instantly became a dinner party favorite and brings back memories of family gathered around the kitchen counter sneaking bites right from the pan

Storage Tips

This pasta stores well in an airtight container in the fridge for up to three days To reheat add a splash of milk or cream in a skillet and gently warm to loosen the sauce If preparing in advance keep the spinach slightly undercooked and stir in fresh before serving

Ingredient Substitutions

If you are out of heavy cream try half and half though the sauce will be a bit lighter Dairy free milk can work but go for unsweetened and add an extra spoonful of olive oil For a bit of protein toss in grilled chicken or chickpeas right at the end

Serving Suggestions

This dish works perfectly as a main course served with crusty bread to mop up any extra sauce For a brighter meal add a quick green salad with lemon vinaigrette and perhaps a crisp white wine like Pinot Grigio

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Cultural and Historical Context

Creamy pasta with sun-dried tomatoes owes a little nod to classic Italian nonna cooking but also carries the spirit of California cuisine with bold flavors and quick stovetop preparation Sun-dried tomatoes became a trendy ingredient in the eighties yet they have been a flavor booster in Mediterranean kitchens for centuries

Frequently Asked Questions

→ Can I substitute the sun-dried tomatoes with fresh ones?

Sun-dried tomatoes provide an intense flavor and chewy texture, but you can use fresh tomatoes for a lighter taste. Sauté them until they're soft and slightly caramelized for added depth.

→ Which pasta shapes work best besides spaghetti?

Penne, fettuccine, or linguine also pair well with creamy sauces and cling nicely to the spinach and tomato mixture.

→ Is it possible to make this dish vegetarian?

This preparation is vegetarian as described. Just ensure your Parmesan cheese is a vegetarian-friendly brand made without animal rennet.

→ Can I use milk instead of heavy cream?

Milk can be substituted, but the sauce will be less rich and creamy. To thicken, simmer the sauce a little longer or add a spoonful of cream cheese.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore the sauce's texture.

→ What proteins can complement this pasta?

Grilled chicken, sautéed shrimp, or crispy bacon pair well and add satisfying protein to the dish.