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Spaghetti Spinach with Sun-Dried Tomato Cream Sauce

A comforting and sophisticated dish that combines spaghetti, fresh spinach, and sun-dried tomatoes in a rich cream sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 ounces Spaghetti, cooked al dente
  • 4 cups Fresh spinach, chopped
  • 1/2 cup Sun-dried tomatoes, sliced (packed in oil for extra flavor)
  • 1 cup Heavy cream
  • 3 cloves Garlic, minced
  • 2 tablespoons Olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1/2 cup Parmesan cheese, grated (for topping) For serving

Method
 

Cooking the Spaghetti
  1. Bring a pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Making the Sauce
  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, stirring frequently until fragrant but not browned.
  2. Stir in sun-dried tomatoes and sauté for an additional 2–3 minutes to enhance their flavors.
  3. Add the chopped spinach to the skillet. Cook until just wilted, about 2 minutes.
  4. Pour in the heavy cream and bring to a gentle simmer. Allow it to cook for around 2–3 minutes until slightly thickened. Season with salt and pepper to taste.
  5. Add the cooked spaghetti to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
Serving
  1. Plate the spaghetti and generously sprinkle grated Parmesan cheese on top. Enjoy warm!

Notes

To avoid overcooking the spinach, add it just before the cream. You can substitute heavy cream with a dairy-free version for Halal-friendly options.