Description
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a perfect blend of creamy richness and tangy sun-dried tomatoes, making it an irresistible pasta dish. With fresh spinach and whole-wheat spaghetti, it’s both comforting and nutritious. Whether you’re looking for homemade recipes, quick dinner ideas, or fine dining recipes that are easy to prepare, thi
Ingredients
Units
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- 12 oz whole-wheat spaghetti
- 3 cups fresh spinach
- 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 1 cup heavy cream (or dairy-free alternative)
- 1/2 cup Parmesan cheese (or nutritional yeast for a vegetarian option)
- 3 cloves garlic, minced
- 1 tbsp olive oil (optional, from sun-dried tomatoes jar)
- 1/2 small onion, finely chopped
- 1/2 tsp red pepper flakes (optional, for spice)
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions.
- While the pasta cooks, place fresh spinach in a colander. Drain the hot pasta over it to wilt the spinach. Set aside.
- In a skillet over medium heat, warm the oil from the sun-dried tomatoes (or olive oil if using). Add garlic and onions, sautéing until soft and fragrant.
- Stir in the chopped sun-dried tomatoes and cook for 1-2 minutes.
- Pour in the heavy cream and let it simmer until the sauce thickens slightly.
- Add the cooked spaghetti and wilted spinach, tossing everything together. Stir in Parmesan cheese or nutritional yeast.
- Adjust seasoning with salt, pepper, and red pepper flakes if using. Serve immediately with extra cheese if desired.
Notes
- For a vegan version, use coconut cream and nutritional yeast.
- Swap whole-wheat pasta for gluten-free spaghetti if needed.
- Add grilled chicken or shrimp for extra protein.
Nutrition
- Serving Size: 1 portion
- Calories: 475
- Sugar: 6g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 45mg