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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Creamy pasta dish featuring spaghetti tossed with fresh spinach and a rich sun-dried tomato cream sauce, made with half-and-half, Parmesan cheese, and aromatic garlic.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 8 oz spaghetti
  • ⅓ cup sun-dried tomatoes, chopped
  • 3 cloves garlic, minced
  • 1 cup half-and-half
  • 1 cup Parmesan cheese, shredded
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • 6 oz spinach
  • 5 basil leaves, fresh, finely chopped
  • 2 tablespoons olive oil

Instructions

  1. Cook spaghetti in salted boiling water according to package instructions until al dente; drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Cook chopped sun-dried tomatoes and minced garlic for about 30 seconds until fragrant.
  3. Add 1 cup half-and-half, paprika, and ¼ teaspoon salt. Bring to a boil, then reduce to simmer.
  4. Stir in shredded Parmesan cheese until melted, about 2 minutes. If sauce is too thick, add more half-and-half.
  5. Add spinach and stir on medium heat until wilted, about 1 minute.
  6. Add cooked spaghetti to the sauce, toss well to coat. Taste and adjust salt if needed. Top with chopped fresh basil.

Notes

Use oil-packed sun-dried tomatoes for extra flavor. If sauce thickens too much, thin with reserved pasta water. Substitute linguine or fettuccine if spaghetti unavailable.

  • Author: Olivia Bennett
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Method: Main Course
  • Cuisine: Italian

Nutrition

  • Calories: 550
  • Sugar: 5g
  • Sodium: 680mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 4g
  • Protein: 22g
  • Cholesterol: 65mg