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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

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Spaghetti tossed in a creamy sun-dried tomato sauce with sautéed onion, garlic and plenty of fresh spinach for a quick, flavorful pasta dish.

Ingredients

Scale
  • 12 oz spaghetti
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve 1–2 Tbsp oil)
  • 1 small red onion, finely chopped (about 3/4 cup)
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil (or reserved oil from sun-dried tomatoes)
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 3/4 cup freshly grated Parmesan cheese, plus extra for serving
  • 4 cups fresh baby spinach (about 5–6 oz)
  • 1/4 tsp crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, chopped, for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil and cook 12 oz spaghetti according to package directions until al dente; reserve 1/2 cup pasta cooking water, then drain the pasta.
  2. While pasta cooks, heat 1 Tbsp olive oil (or 1 Tbsp reserved sun-dried tomato oil) in a large skillet over medium heat.
  3. Add the finely chopped red onion and sauté until softened and translucent, about 4–5 minutes.
  4. Add the minced garlic and chopped sun-dried tomatoes and cook, stirring, for 1–2 minutes until fragrant.
  5. Pour in 1/2 cup broth and bring to a gentle simmer, scraping any browned bits from the pan.
  6. Reduce heat to low and stir in 1 cup heavy cream; simmer gently for 2–3 minutes to thicken slightly.
  7. Whisk in 3/4 cup grated Parmesan until melted and smooth; add crushed red pepper flakes if using and season with salt and pepper to taste.
  8. Add the cooked spaghetti to the skillet along with the reserved 1/2 cup pasta water and toss to coat; add more pasta water a tablespoon at a time if needed to reach desired sauce consistency.
  9. Fold in the fresh spinach and toss until just wilted, about 1–2 minutes.
  10. Serve immediately topped with extra Parmesan and chopped fresh basil if desired.

Notes

1) Use oil-packed sun-dried tomatoes for more flavor; save some of the oil to sauté the aromatics. 2) Substitute half-and-half for heavy cream for a lighter sauce, but sauce will be thinner. 3) If sauce becomes too thick, loosen with reserved pasta water a tablespoon at a time.

Nutrition

Find it online: https://www.receipster.com/spaghetti-spinach-sun-dried-tomato-cream/

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