Pin it
This Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce has saved me on countless busy nights when I want something crave-worthy but low effort. Tangy sun-dried tomatoes and creamy sauce wrap the pasta and spinach in pure comfort. The trick is tossing piping-hot spaghetti right over the greens for instant wilting with zero fuss. Fast and flavorful wins every time.
Wilting the spinach right in the colander is my favorite shortcut. The very first time I made this after a long workday it instantly cheered up our dinner table and now I reach for it whenever we need a lift.
Ingredients
- Baby spinach: use fresh and vibrant leaves for best color and taste chop coarsely so it blends with the pasta
- Whole-wheat spaghetti: choose a sturdy noodle with nutty flavor it adds fiber and holds the sauce well
- Oil-packed sun-dried tomatoes: go for the richly colored ones and slice them thinly for even flavor
- Oil from the tomato jar: gives backbone and infuses every bite with tomato essence
- Onion: pick a fresh firm onion and slice it very thin so it softens quickly
- Garlic: fresher cloves make all the difference in aroma and punch
- Crushed red pepper flakes: use a pinch or add more for heat lovers
- Salt and ground black pepper: enhance and balance all the flavors
- Low-sodium vegetable or chicken broth: keeps things light and allows the creamy notes to shine
- Sour cream: this gives tang and body use full fat or light as preferred
- Grated Parmesan cheese: real block parmesan is worth the splurge for its nutty flavor
- Unsalted butter: just enough for richness and a silky finish
Instructions
- Prep the Spinach and Pasta:
- Place chopped spinach in a large colander set in your sink as you cook the pasta according to the package instructions
- Wilting the Spinach:
- When the spaghetti is cooked pour the pasta and hot water straight over the spinach in the colander Gently toss everything until the spinach just begins to wilt
- Sauté the Tomatoes and Onions:
- Heat one tablespoon of sun-dried tomato oil in a wide skillet over medium heat Add the sun-dried tomatoes and thinly sliced onion Cook for about three minutes until the onion turns soft and translucent
- Add Garlic and Seasonings:
- Add the minced garlic along with red pepper flakes salt and pepper Stir well letting the aromatics release their fragrance for about a minute
- Simmer with Broth:
- Turn the heat up to medium-high then add the vegetable or chicken broth to the skillet Let it simmer for two minutes and allow the liquid to reduce just slightly for a punchier flavor
- Make it Creamy:
- Turn the heat to low then stir in sour cream parmesan and butter Stir them through until the cheese melts and the sauce goes glossy and smooth
- Combine and Finish:
- Tip in the drained spaghetti and wilted spinach Toss together gently until the pasta and greens are fully coated with the creamy sun-dried tomato sauce Serve immediately for best texture
Pin it
Sun-dried tomatoes are truly my flavor secret in this dish The punch of tang and concentrated taste immediately brightens the sauce and reminds me of summer picnics with my sister We even used to sneak them right out of the jar
Storage Tips
This pasta keeps well chilled in an airtight container for up to three days For best texture reheat it gently on the stovetop adding a splash of broth or water to loosen the sauce before serving If you want to freeze it leave off any cheese garnish and thaw overnight in the fridge
Ingredient Substitutions
Try baby kale in place of spinach or use gluten-free spaghetti if needed Greek yogurt makes a great substitute for sour cream if you like more tang and lower fat If you do not have sun-dried tomato oil plain olive oil works beautifully
Serving Suggestions
Pair this dish with a crisp green salad for a light meal or add garlic bread for comfort food heaven It is also a great base for adding pan-seared chicken or roasted chickpeas for more protein When I want to impress guests I finish it with toasted pine nuts or a sprinkle of fresh basil
Cultural Spotlight
Sun-dried tomatoes are a staple of southern Italy where they bring bursts of flavor to simple pastas even in winter This recipe playfully combines tradition with modern weeknight efficiency It is humble yet feels special especially on cold nights when you want big flavor with very little work
Pin it
This is a weeknight meal that feels like a treat every single time. The leftovers are never boring.
Frequently Asked Questions
- → How do you wilt spinach with pasta?
Pouring hot pasta and its water over spinach in the colander gently wilts it without extra cooking.
- → Can I use fresh tomatoes instead of sun-dried?
Sun-dried tomatoes offer a tangy intensity, but fresh can be used for a milder flavor. Adjust sauces as needed.
- → What’s the best pasta shape for this dish?
Long pasta like spaghetti is ideal for catching the creamy sauce and mingling with wilted greens.
- → How do I make the sauce extra creamy?
Using both sour cream and parmesan ensures a rich, smooth texture. Stir gently to avoid breaking the sauce.
- → Can I make this dish vegan?
Swap sour cream and cheese for vegan alternatives. Use olive oil or vegan butter for added richness.