spaghetti & spinach with sun-dried tomato cream sauce

Introduction
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a delectable, creamy pasta dish that combines the richness of a sun-dried tomato sauce with the freshness of spinach. The luscious creaminess is perfectly balanced with the tanginess of the tomatoes, creating a comforting and flavorful meal. It’s the ideal dish for any pasta lover, with vibrant greens and a luxurious sauce that coats each strand of spaghetti beautifully. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress with its simplicity and taste.

The History Of
The combination of tomatoes and cream has been a beloved pairing in Italian cuisine for centuries. However, sun-dried tomatoes, which have been used since ancient Roman times, bring a concentrated burst of flavor that elevates any dish. Sun-dried tomatoes were originally used to preserve the bounty of summer harvests, as drying the tomatoes would allow them to last through the colder months. Cream sauces have been staples in Italian and French kitchens, but the addition of sun-dried tomatoes in a cream sauce is a relatively modern twist. It combines traditional ingredients with a bit of innovation to create a new, exciting flavor profile that works harmoniously with the mildness of spaghetti and the earthiness of spinach.

Ingredients Breakdown
▢8 oz spaghetti – the base of the dish, providing a perfect texture to soak up the creamy sauce
▢2 tablespoons olive oil – adds richness and helps sauté the spinach and garlic
▢3 garlic cloves, minced – provides a savory, aromatic base to the sauce
▢2 cups fresh spinach – for added color and nutritional value
▢1/2 cup sun-dried tomatoes, chopped – the star ingredient, adding depth of flavor with its intense, tangy taste
▢1 cup heavy cream – creates a rich and velvety sauce
▢1/4 cup grated Parmesan cheese – for a nutty, salty finish
▢Salt and pepper to taste – to balance the flavors of the dish
▢Fresh basil, optional – for garnish and a hint of fresh, herby brightness

Step-by-Step Recipe

1. Cook the spaghetti according to the package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
4. Stir in the sun-dried tomatoes and cook for another minute to combine the flavors.
5. Pour in the heavy cream and bring the mixture to a simmer. Cook for 3-4 minutes, allowing the sauce to thicken slightly.
6. Stir in the grated Parmesan cheese, salt, and pepper, and let the sauce simmer for another 2 minutes until smooth and creamy.
7. Add the cooked spaghetti to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
8. Garnish with fresh basil, if using, and serve hot.

Tips for the Perfect Dish

• Be careful not to overcook the spinach, as it can become mushy and lose its vibrant color.
• For a richer sauce, use half-and-half or a combination of heavy cream and cream cheese.
• If you prefer a bit of heat, add red pepper flakes or a pinch of cayenne pepper to the sauce.
• Make sure to reserve some pasta water before draining the spaghetti – it helps thin out the sauce and adds extra starch for a silky texture.
• Freshly grated Parmesan will melt more smoothly than pre-grated, giving you a creamier finish.

Variations and Customizations

• You can swap the spinach for other leafy greens, such as kale, arugula, or Swiss chard, for different flavors and textures.
• Add protein like grilled chicken, shrimp, or bacon for a more substantial meal.
• To make it dairy-free, use coconut cream or a dairy-free heavy cream substitute and nutritional yeast instead of Parmesan cheese.
• For a lighter version, replace the heavy cream with a low-fat cream or half-and-half.
• Experiment with other herbs like thyme, rosemary, or oregano to add variety to the flavor profile.

Health Considerations and Nutritional Value
This dish is a good source of protein and fiber, especially when paired with a protein like chicken or shrimp. The spinach provides a boost of vitamins A and K, as well as antioxidants. However, it is a higher-calorie dish due to the heavy cream and cheese. To make it lighter, use a reduced-fat cream or substitute for non-dairy options. If you’re watching your sodium intake, opt for low-sodium sun-dried tomatoes and Parmesan cheese. This dish also offers healthy fats from olive oil, which can help support heart health. Overall, it’s a satisfying and nourishing meal when enjoyed in moderation.

FAQ

1. Can I use frozen spinach? Yes, frozen spinach works well in this recipe. Just make sure to thaw and drain any excess water before adding it to the skillet.
2. Can I make this dish in advance? While pasta dishes with creamy sauces are best enjoyed fresh, you can prepare the sauce in advance and store it in the fridge for up to 3 days. Reheat it gently before tossing with fresh pasta.
3. Can I make this dairy-free? Yes, you can use dairy-free cream and nutritional yeast for the Parmesan cheese to make the dish dairy-free.
4. Can I freeze leftovers? Cream-based sauces don’t freeze well as they can separate when reheated, but you can freeze the sauce separately and reheat before serving. It’s best enjoyed fresh.
5. What if I don’t have sun-dried tomatoes? If you don’t have sun-dried tomatoes, you can use roasted red peppers for a similar tangy flavor or simply omit them for a simpler creamy spinach pasta.

spaghetti & spinach with sun-dried tomato cream sauce

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a rich, creamy pasta dish that perfectly balances the earthy spinach and tangy sun-dried tomatoes. It’s a flavorful, comforting meal that’s easy to prepare and sure to satisfy.

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Total Time 20 minutes mins

Servings 4

Ingredients

  

• 5 ounces baby spinach coarsely chopped
• 8 ounces whole-wheat spaghetti
• ½ cup slivered oil-packed sun-dried tomatoes plus 1 tablespoon oil from the jar
• ½ cup halved and thinly sliced onion
• 3 cloves garlic minced
• ¼ teaspoon crushed red pepper
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 cup low-sodium vegetable or chicken broth
• ½ cup sour cream
• ¼ cup grated Parmesan cheese
• 1 tablespoon unsalted butter

Instructions

 

Step 1:

• Place the spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high heat. Add the spaghetti and cook according to the package instructions. Drain the pasta over the spinach, tossing to wilt the spinach.

Step 2:

• Meanwhile, heat the oil from the sun-dried tomatoes in a large skillet over medium heat. Add the onion and sun-dried tomatoes, cooking and stirring until softened, about 3 minutes. Add the garlic, crushed red pepper, salt, and pepper, and cook for 1 minute, stirring constantly. Increase the heat to medium-high and add the broth, cooking and stirring until the liquid reduces by about half, about 2 minutes. Stir in the sour cream, Parmesan, and butter. Add the cooked spaghetti and wilted spinach, tossing to coat everything evenly.