This creamy spaghetti is a dream come true! With fresh spinach and tangy sun-dried tomatoes, it’s packed with flavor and super easy to make.
I love how quick this dish comes together, perfect for busy nights! Just cook the pasta, mix in the goodies, and voilà—dinner is served! It’s a big hit around here! 🍝
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti works beautifully, but feel free to use any pasta you have on hand. Whole wheat or gluten-free options are great alternatives!
Olive Oil: Extra virgin olive oil adds a nice flavor, but if you’re out, you can use any vegetable oil or even butter for a richer taste.
Sun-Dried Tomatoes: If you can’t find oil-packed sun-dried tomatoes, feel free to use dry ones. Just soak them in hot water to soften before chopping.
Fresh Spinach: Spinach is lovely here, but you can substitute it with kale or arugula if that’s what you have. Frozen spinach works too; just make sure to thaw and drain well.
Heavy Cream: For a lighter version, half-and-half is a good choice. Alternatively, you can use a plant-based cream or even a good quality Greek yogurt for a tangy twist.
Parmesan Cheese: Grated Parmesan is lovely, but Pecorino Romano or nutritional yeast (for a vegan option) can be excellent substitutes!
How Do I Create a Creamy Sauce Without It Splitting?
Making a creamy sauce can be tricky, but here’s how to keep it smooth! Start by heating the cream over low heat; don’t let it boil. Once you add the cheese, stir continuously until melted. If it gets too thick, add a bit of the reserved pasta water. This keeps the texture creamy without curdling!
- Heat cream gently without boiling to avoid splitting.
- Add cheese gradually and stir continuously.
- Use reserved pasta water to adjust thickness as needed.
Easy Creamy Spaghetti with Spinach and Sun-Dried Tomatoes
Ingredients You’ll Need:
- 8 oz spaghetti (about half a standard box)
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 3 cups fresh spinach leaves
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
- Fresh lemon juice (optional, for brightness)
- Fresh basil or parsley for garnish (optional)
How Much Time Will You Need?
This delicious creamy spaghetti takes about 15 minutes of preparation and around 10 minutes of cooking time, so you can have it ready in just about 25 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Remember to set aside about 1/2 cup of the pasta cooking water before draining the spaghetti; this will help adjust the sauce later if needed.
2. Sauté the Vegetables:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook for about 3-4 minutes until it becomes soft and translucent.
3. Add Flavor:
Next, stir in the minced garlic and chopped sun-dried tomatoes. Cook for another 1-2 minutes, stirring occasionally until everything is fragrant and nicely combined.
4. Create the Creamy Sauce:
Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until it melts and the sauce begins to thicken slightly. This will create a lovely creamy base for your spaghetti!
5. Add Baby Spinach:
Throw in the fresh spinach and let it cook for about 1-2 minutes, stirring until it wilts down into the sauce. This adds color and nutrients!
6. Combine and Serve:
Now it’s time to toss in the cooked spaghetti! Mix everything well, ensuring that the pasta is coated in the creamy sauce. If the sauce feels too thick, gradually add in a bit of the reserved pasta water until you reach your desired consistency.
7. Season to Taste:
Season your spaghetti with salt, freshly ground black pepper, and red pepper flakes (if you like a spicy kick). For an extra burst of flavor, add a squeeze of fresh lemon juice over the dish.
8. Final Touches:
Serve your creamy spaghetti hot, garnished with fresh basil or parsley if desired. Enjoy the rich, savory flavors and the delightful combination of creamy, tangy, and vibrant ingredients!
This simple dish is not only quick and easy, but it also beautifully balances creaminess with tangy sun-dried tomatoes and vibrant spinach—delicious and satisfying!
FAQ for Easy Creamy Spaghetti with Spinach and Sun-Dried Tomatoes
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta adds a nutty flavor and is a healthier choice, while gluten-free pasta works perfectly if you need a gluten-free option. Just cook according to package instructions.
What Can I Substitute for Heavy Cream?
If you want to lighten up the dish, you can use half-and-half instead of heavy cream. For a dairy-free option, try using coconut cream or a plant-based cream alternative, but be aware this may change the flavor slightly.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm gently on the stove or in the microwave, adding a splash of milk or cream to loosen the sauce if necessary.
Can I Add Other Vegetables?
Definitely! This recipe is quite versatile. Feel free to add vegetables like bell peppers, zucchini, or mushrooms. Just sauté them along with the onion for added flavor and nutrition!
