When you’re looking for a pasta dish that feels indulgent but is loaded with nutritious ingredients, this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is the perfect choice. The combination of fresh spinach, hearty whole-wheat spaghetti, and a rich, creamy sun-dried tomato sauce strikes the perfect balance between healthy and satisfying. The sun-dried tomatoes bring a deep, tangy flavor, while the sour cream and Parmesan cheese make the sauce velvety and luscious. This dish is quick and easy to prepare, making it ideal for busy weeknights, yet it’s sophisticated enough to impress at a dinner party.
With just 30 minutes from start to finish, this recipe packs plenty of flavors and textures in every bite. The pasta is tossed with wilted spinach, coated in a silky sauce, and topped with a touch of spice from crushed red pepper flakes. Whether you’re a vegetarian or just looking for a lighter meal option, this dish will hit the spot. Let’s dive into the full recipe.
Ingredients:
For the Pasta:
- 4 cups fresh spinach leaves
- 8 ounces whole-wheat spaghetti (or your preferred type)
For the Sauce:
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 1 cup low-sodium vegetable or chicken broth
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
Preparation:
Step 1: Prepare the Spinach
Place the fresh spinach leaves in a large colander set in the sink. You’ll be draining the pasta over the spinach later, which will naturally wilt the leaves without overcooking them.
Step 2: Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente (usually around 8-10 minutes). Once cooked, drain the pasta directly over the spinach in the colander. This clever method helps wilt the spinach while ensuring it retains its vibrant green color and texture. Set the drained pasta and spinach aside.
Step 3: Make the Sauce
In a large skillet, heat 1 tablespoon of the reserved oil from the sun-dried tomatoes over medium heat. Add the finely chopped red onion and sun-dried tomatoes to the skillet and cook, stirring occasionally, for about 3 minutes, until the onion becomes translucent and the tomatoes soften.
Next, stir in the minced garlic, crushed red pepper flakes, salt, and pepper. Sauté for an additional minute, just until the garlic becomes fragrant and slightly golden, taking care not to burn it.
Step 4: Combine Ingredients for the Sauce
Increase the heat to medium-high and pour in the vegetable or chicken broth. Cook the mixture for about 2-3 minutes, allowing the liquid to reduce by half. This step concentrates the flavors and thickens the sauce.
Once the broth has reduced, reduce the heat to low and stir in the sour cream and grated Parmesan cheese. Mix until everything is smooth and well combined. Finish the sauce by adding 2 tablespoons of butter, stirring until melted and incorporated. This gives the sauce a silky, rich texture.
Step 5: Toss Everything Together
Now it’s time to bring the whole dish together. Add the cooked spaghetti and wilted spinach to the skillet with the sauce. Toss everything together gently to ensure the pasta is evenly coated with the creamy sun-dried tomato sauce. Be sure to scrape the bottom of the skillet to get all the flavors mixed in well.
If the sauce seems too thick, you can add a splash of pasta water to reach your desired consistency.
Cooking Notes:
- Whole-Wheat Pasta: Using whole-wheat spaghetti adds a boost of fiber and nutrients to this dish, but feel free to substitute with any pasta you prefer. Gluten-free pasta is a great alternative if needed.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are recommended for this recipe because they bring extra richness and flavor, but if you only have dry-packed sun-dried tomatoes, simply soak them in warm water or broth for 20-30 minutes to rehydrate before using.
- Adjusting Spice: The crushed red pepper flakes add a hint of heat, but you can increase or decrease the amount based on your spice tolerance.
Serving Suggestions:
Serve this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce as a complete meal. However, it also pairs beautifully with:
- Garlic bread: The creamy sauce begs for something to mop it up, and a warm, crispy slice of garlic bread does the trick perfectly.
- Side salad: A light, refreshing salad with a tangy vinaigrette can complement the richness of the sauce. A simple arugula or mixed greens salad with lemon dressing is a great option.
- Grilled Chicken or Shrimp: For a heartier meal, top the pasta with grilled chicken breast or sautéed shrimp for added protein.
Tips:
- Make it Vegan: To make this dish vegan-friendly, swap the sour cream with a dairy-free alternative, such as coconut cream or a plant-based sour cream. Use nutritional yeast in place of Parmesan for that cheesy flavor.
- Leftover Friendly: This pasta reheats beautifully. If the sauce thickens too much after refrigeration, add a splash of milk, cream, or vegetable broth when reheating to bring it back to its creamy consistency.
- Add More Veggies: For added color and nutrition, throw in other vegetables like sautéed mushrooms, roasted red peppers, or even artichoke hearts.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (Per Serving):
- Calories: 400 kcal
- Protein: 12 grams
- Sodium: 400 milligrams
Conclusion
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a delicious, easy-to-make dish that’s perfect for a quick weeknight meal or a special weekend dinner. The richness of the creamy sauce pairs beautifully with the earthy spinach and tangy sun-dried tomatoes, all while keeping the meal light and wholesome. It’s a satisfying vegetarian dish that can be made in under 30 minutes, making it a reliable option for both busy schedules and cozy gatherings. Don’t lose this recipe—it’s one you’ll be reaching for again and again.
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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce – A Flavor-Packed Weeknight Dinner
- Total Time: 30 minutes
Ingredients
For the Pasta:
- 4 cups fresh spinach leaves
- 8 ounces whole-wheat spaghetti (or your preferred type)
For the Sauce:
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 1 cup low-sodium vegetable or chicken broth
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
Instructions
Step 1: Prepare the Spinach
Place the fresh spinach leaves in a large colander set in the sink. You’ll be draining the pasta over the spinach later, which will naturally wilt the leaves without overcooking them.
Step 2: Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente (usually around 8-10 minutes). Once cooked, drain the pasta directly over the spinach in the colander. This clever method helps wilt the spinach while ensuring it retains its vibrant green color and texture. Set the drained pasta and spinach aside.
Step 3: Make the Sauce
In a large skillet, heat 1 tablespoon of the reserved oil from the sun-dried tomatoes over medium heat. Add the finely chopped red onion and sun-dried tomatoes to the skillet and cook, stirring occasionally, for about 3 minutes, until the onion becomes translucent and the tomatoes soften.
Next, stir in the minced garlic, crushed red pepper flakes, salt, and pepper. Sauté for an additional minute, just until the garlic becomes fragrant and slightly golden, taking care not to burn it.
Step 4: Combine Ingredients for the Sauce
Increase the heat to medium-high and pour in the vegetable or chicken broth. Cook the mixture for about 2-3 minutes, allowing the liquid to reduce by half. This step concentrates the flavors and thickens the sauce.
Once the broth has reduced, reduce the heat to low and stir in the sour cream and grated Parmesan cheese. Mix until everything is smooth and well combined. Finish the sauce by adding 2 tablespoons of butter, stirring until melted and incorporated. This gives the sauce a silky, rich texture.
Step 5: Toss Everything Together
Now it’s time to bring the whole dish together. Add the cooked spaghetti and wilted spinach to the skillet with the sauce. Toss everything together gently to ensure the pasta is evenly coated with the creamy sun-dried tomato sauce. Be sure to scrape the bottom of the skillet to get all the flavors mixed in well.
If the sauce seems too thick, you can add a splash of pasta water to reach your desired consistency
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400 kcal
- Sodium: 400 milligrams
- Protein: 12 grams