Name: The Best Spaghetti And Spinach With Sun-Dried Tomato Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 8 oz spaghetti (regular or whole wheat); 2 tbsp olive oil; 3 cloves garlic, minced; ½ cup sun-dried tomatoes in oil, drained and sliced; 1 cup heavy cream or half-and-half; ½ cup freshly grated Parmesan cheese; 4 cups fresh baby spinach; ½ cup reserved pasta water (as needed); Salt and black pepper, to taste; Fresh basil leaves, chopped (for garnish)

Why You’ll Love This Recipe

I love how this sauce uses the flavorful oil from sun‑dried tomatoes to build depth right from the start. I wilt spinach effortlessly by draining the hot spaghetti over it, balancing convenience with freshness. This dish feels special yet takes hardly any time—perfect for busy nights or impressing guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

5 ounces baby spinach, coarsely chopped
8 ounces whole‑wheat spaghetti
1 tablespoon oil from the sun‑dried tomato jar
½ cup slivered oil‑packed sun‑dried tomatoes
½ cup thinly sliced onion
3 cloves garlic, minced
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup low‑sodium vegetable or chicken broth
½ cup sour cream
¼ cup grated Parmesan cheese
1 tablespoon unsalted butter
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Directions

I place the chopped spinach in a large colander in the sink. I cook spaghetti according to the package directions, then drain it directly over the spinach to wilt it.
I heat the sun‑dried tomato oil in a large skillet over medium heat, then add the onion and sun‑dried tomatoes and cook until softened—about 3 minutes.
I stir in garlic, crushed red pepper, salt, and pepper, cooking for about 1 minute. Then I crank up the heat to medium‑high, add the broth, and let it reduce by half (about 2 minutes).
I stir in the sour cream, Parmesan, and butter until the sauce is smooth and creamy.
I add the spaghetti and wilted spinach, tossing everything until the pasta is well coated in the luxurious sauce.
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Servings And Timing

This recipe serves 4 and takes just 20 minutes from start to finish.
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Variations

I sometimes swap sour cream for Greek yogurt to lighten the sauce. If I want to boost protein, I stir in cooked shrimp or grilled chicken at the end. I can also add cherry tomatoes or mushrooms for extra flavor and color.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm it in a skillet over low to medium heat, adding a splash of broth if needed to maintain creaminess. Microwaving is possible but less ideal because the sauce can separate.
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FAQs

Can I use regular spaghetti instead of whole-wheat?

Yes—any pasta shape works well. Whole-wheat adds more fiber and a nutty flavor, but feel free to use your favorite.

Can I make it dairy-free?

I replace sour cream and Parmesan with dairy-free alternatives or even nutritional yeast and it still tastes wonderful.

Can I make it spicier?

Absolutely—I increase the crushed red pepper or add red pepper flakes to turn up the heat.

What else can I add for extra veggies?

I enjoy adding zucchini, mushrooms, or bell peppers for more variety and nutrients.

Is it freezer-friendly?

I don’t recommend freezing because the cream sauce can separate; refrigerated leftovers are best.

Conclusion

I find this Spaghetti And Spinach With Sun-Dried Tomato Cream Sauce irresistibly creamy, flavorful, and surprisingly simple. It’s a great way to bring elegance to the dinner table—even on a weeknight. Once I discovered how quickly and easily it melts into something special, it became a regular in my meal rotation.