Description
This Creamy Sun-Dried Tomato Pasta with Spinach is a rich, restaurant-style dish made in one pan in about 25 minutes. Tender spaghetti is tossed in a silky sun-dried tomato and Parmesan cream sauce with ribbons of fresh spinach for an easy, comforting weeknight dinner everyone loves.
Ingredients
Scale
- 12 oz (340g) spaghetti or fettuccine
- 2 tablespoons olive oil or unsalted butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 1/2 cups heavy cream (or half-and-half for a lighter sauce)
- 1/2–3/4 cup reserved pasta water, as needed
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 3/4 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 3 cups fresh baby spinach, lightly packed
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
- Sauté garlic and sun-dried tomatoes: In a large skillet over medium heat, heat the olive oil or butter. Add the minced garlic and cook for 30–60 seconds, just until fragrant. Stir in the chopped sun-dried tomatoes and cook for another 1–2 minutes to soften and release their flavor.
- Build the cream sauce: Pour in the heavy cream and stir to combine. Add the Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Bring to a gentle simmer and cook for 3–4 minutes, stirring often, until slightly thickened but still pourable.
- Add Parmesan and spinach: Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Add the fresh spinach and cook for 1–2 minutes, stirring, until wilted into the sauce. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
- Toss with pasta: Add the cooked spaghetti directly into the skillet. Use tongs to toss the pasta in the sauce until every strand is coated. Add more reserved pasta water a little at a time as needed to create a silky, glossy sauce that clings to the pasta.
- Taste and serve: Taste and adjust seasoning with extra salt, pepper, or Parmesan. Serve immediately, topped with more Parmesan and freshly ground black pepper if desired.
Notes
For the best texture, cook the pasta just to al dente so it can finish in the sauce without getting mushy. Use sun-dried tomatoes packed in oil for maximum flavor and a softer bite. If your sauce looks too thick, loosen it with small splashes of the reserved pasta water until it looks creamy and glossy. To add protein, stir in cooked chicken, shrimp, or Italian sausage at the same time as the pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 620
- Sugar: 6g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 95mg