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Add some creamy goodness to your pasta night with this spinach and sun-dried tomato spaghetti. You'll get loads of bold flavors and a rich, smooth sauce—great when you need something quick for weeknights or want to wow your guests.
I wasn’t sure it’d be a hit at first, but now my family asks for it every single chilly evening. Even my fussy eater is all in for another plate.
Delicious Ingredients
- Red pepper flakes: Toss in for a spicy zap. Totally optional, but great if you want some heat.
- Salt and pepper: Helps you fine-tune how it tastes. If you’ve got flaky salt and fresh pepper, use those!
- Parmesan cheese: Gives you a salty, nutty touch. Grab a wedge and grate it for meltier, yummier results.
- Heavy cream: Makes that classic lush sauce. Don’t swap for lighter stuff if you want it silky.
- Fresh spinach: Brightens everything up. Go for leaves that look firm and green, no mushy bits.
- Sun-dried tomatoes: Deliver tang and chewiness. Choose the ones in oil for the best texture.
- Fresh garlic: Gives warmth and tons of flavor. Pick cloves that feel tight, skip any with green in the middle.
- Olive oil: Brings in a gentle fruity base and makes the garlic pop. Strong extra virgin oil is best.
- Spaghetti: The main base that soaks up all that creamy sauce. Grab one with a rougher texture so sauce clings better.
Simple How-To Guide
- Season and Serve
- Try a bite and see if it needs more pepper or salt. Sprinkle in red pepper flakes if you want some spice. Dish it up with a flurry of extra Parm for a pro touch.
- Combine
- Tip the drained spaghetti into your sauce pan. Use tongs to toss it until every bit is coated. If the sauce gets too thick, add a splash of pasta water you saved.
- Create the Sauce
- Add heavy cream to the veggies. Keep the heat steady on medium-low. Stir it while it simmers gently—scrape up any bits at the bottom. If it starts to bubble hard, lower the heat. Slowly add Parmesan, stirring in each bit so it melts smooth.
- Add Vegetables
- Drop in those chopped sun-dried tomatoes. Give them a good mix so the flavor gets in the oil. Add spinach by big handfuls, letting each bit wilt before the next goes in. Stir a lot to keep it cooking even.
- Sauté the Garlic
- Pour olive oil into a big pan and warm it over medium, just until glossy. Toss in the chopped garlic and let it cook a minute or two—don't walk away or it'll burn fast. You'll smell when it's ready.
- Cook the Spaghetti
- First, fill a large pot with water and toss in salt so it tastes salty like ocean water. Once it boils, toss in the spaghetti and cook until it's just a little firm. Drain it but don’t forget to catch some of the water in a cup for later.
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Funny story—I once dumped in way too many sun-dried tomatoes, but it turned out amazing. Made the sauce unforgettable! Now it's our go-to for family hangouts. Kids and adults love sneaking tastes from the pan.
Keep It Fresh
Pop leftovers in the fridge for up to three days, sealed up tight. When you want to warm it, just pour a little milk or cream into a skillet, then heat it gently to bring back that creamy texture. Making ahead? Slightly undercook the spinach and toss in a handful of fresh when you reheat.
Swaps & Fixes
No heavy cream? Use half and half, but it’ll turn out a bit lighter. Unsweetened plant milk can work if you add an extra spoon of olive oil. Looking for more protein? Mix in some grilled chicken or chickpeas at the end.
Fun Ways to Eat
Set this up as your main dish with garlic bread to scoop up all the sauce. Make it brighter? Toss together a fast green salad with a squeeze of lemony dressing. A cold glass of Pinot Grigio works well too.
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Background & Origins
Creamy pastas with sun-dried tomatoes have roots in cozy home kitchens in Italy, but the quick bold flavors also feel very California. Sun-dried tomatoes were all the rage in the ‘80s, though cooks in the Mediterranean have been using them to boost flavor for ages.
FAQs About the Recipe
- → Can I swap the sun-dried tomatoes for fresh ones?
Sun-dried tomatoes bring bold taste and a bit of chew, but go ahead and use fresh if you want something lighter. Just cook them until they soften and get a little color.
- → What other noodles could I use besides spaghetti?
Try fettuccine, penne, or linguine. They hold onto the creamy sauce and mix with the spinach and tomatoes easily.
- → Is this meal already vegetarian?
Yep, this one is all vegetarian as written. Just double-check your parmesan to make sure it's the rennet-free kind if that matters to you.
- → Can I swap in milk instead of cream?
You can, but the sauce won't be as thick or rich. Let it bubble a bit longer or add a spoon of cream cheese if you want it creamier.
- → What's the best way to keep leftovers?
Store in the fridge in a sealed container for up to 3 days. When you reheat, add a splash of milk or cream to make the sauce smooth again.
- → What proteins go well with this dish?
Chicken that's grilled, shrimp that's sautéed, or even crispy bacon work great to add a bit more heft to your bowl.