Can I use a different pasta shape instead of spaghetti?

Absolutely. Fettuccine, linguine, or even penne all work great with this sun-dried tomato cream sauce. Just cook whatever pasta shape you have to al dente and follow the same steps.

My sauce looks too thin. How do I fix it?

Let the sauce simmer a minute or two longer before adding the pasta, or add a little more Parmesan cheese while tossing. Both methods help thicken the sauce without changing the flavor.

Can I add protein to this recipe?

Yes, grilled chicken, shrimp, or even white beans are all great additions. Stir them in during Step 4 along with the pasta so they heat through evenly in the sauce.

Easy Spaghetti Spinach with Sun-Dried Tomato Cream Sauce

Name: Spaghetti Spinach with Sun-Dried Tomato Cream Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 12 ounces spaghetti; 2 tablespoons olive oil; 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes in oil, drained and chopped; 1/2 teaspoon red pepper flakes (optional); 1 cup heavy cream; 1/2 cup reserved pasta water, plus more as needed; 1/2 cup grated Parmesan cheese; 5 ounces fresh baby spinach; Salt and black pepper to taste; Fresh basil or parsley, chopped, for garnish

Spaghetti Spinach with Sun-Dried Tomato Cream Sauce

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A rich and creamy pasta dish made with sun-dried tomatoes, garlic, Parmesan, and fresh spinach. Ready in about 25 minutes for a perfect weeknight meal.

Author: James Carter Jr
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

12 ounces spaghetti
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and chopped
1/2 teaspoon red pepper flakes (optional)
1 cup heavy cream
1/2 cup reserved pasta water, plus more as needed
1/2 cup grated Parmesan cheese
5 ounces fresh baby spinach
Salt and black pepper to taste
Fresh basil or parsley, chopped, for garnish

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Instructions

Bring a large pot of generously salted water to a boil. Cook spaghetti according to package directions until al dente, about 8 to 10 minutes. Reserve 1 cup of pasta water before draining. Drain pasta but do not rinse.
Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped sun-dried tomatoes. Cook for 1 to 2 minutes until garlic is fragrant.
If using, stir in red pepper flakes.
Pour in the heavy cream and bring to a gentle simmer. Cook uncovered for 2 to 3 minutes until slightly thickened.
Add drained spaghetti, 1/2 cup reserved pasta water, and grated Parmesan to the skillet. Toss with tongs until pasta is well coated and sauce is creamy. Add more pasta water as needed.
Add fresh baby spinach and toss until wilted, about 1 to 2 minutes.
Season with salt and black pepper to taste. Remove from heat, garnish with fresh basil or parsley, and serve immediately.

Notes

Use sun-dried tomatoes packed in oil for the best flavor. If using dry-packed, rehydrate in warm water before chopping.
Do not rinse the pasta after draining. The starch helps the cream sauce cling to every strand.
For extra protein, add grilled chicken or shrimp in step 5 along with the pasta.
Freezing is not recommended as the cream sauce may separate when thawed.

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 5 g
Sodium: 390 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 72 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 75 mg

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