I just ate Spaghetti With Spinach smothered in a sun-dried tomato cream that behaves like a secret indulgence for a weeknight.

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I’m obsessed with Spaghetti With Spinach because it hits every sloppy craving I get after a long day. I love that wilted greens and creamy sauce feel fancy but don’t require a miracle.

The sun-dried tomatoes punch through the cream with a bright, chewy tang I can’t resist. And the way hot spaghetti traps little bits of sauce?

Worth savoring. I don’t overthink it.

I just want big forkfuls, messy napkins, that salty Parmesan sting, and another bite. Simple, loud, satisfying.

It’s pasta dinner recipes that actually make me stop scrolling and eat. No regrets, no leftovers, no shame today.

Ingredients

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Spaghetti: warm, comfy carbs that soak up the sauce.
Olive oil: silky coating, makes everything glossy and smooth.
Butter: adds cozy richness and a little roundness.
Shallot: sweet, mild onion bite, not overpowering.
Garlic: punchy aroma, it’s the savory backbone.
Sun dried tomatoes: chewy, tangy bursts of concentrated tomato.
Heavy cream: creamy hug that makes the sauce cling.
White wine or broth: bright acidity to cut the cream.
Parmesan: salty, nutty umami that ties it together.
Spinach: fresh green lift, wilts down to silk.
Lemon juice: zippy brightness, it wakes the whole dish.
Basil: fresh, sweet herb pop, adds summer vibes.
Red pepper flakes: optional spicy spark, just a pinch.
Kosher salt and pepper: seasons everything, don’t skip it.
Reserved pasta water: starchy glue that makes sauce cling.

Ingredient Quantities

12 ounces spaghetti

2 tablespoons olive oil

1 tablespoon unsalted butter

1 small shallot, finely chopped

3 garlic cloves, minced

1/2 cup sun dried tomatoes, packed in oil, chopped

1 cup heavy cream

1/4 cup dry white wine or 1/4 cup low sodium vegetable broth

3/4 cup grated Parmesan cheese, plus extra for serving

5 to 6 ounces fresh baby spinach

1 tablespoon lemon juice

1/4 cup fresh basil, roughly chopped

1/2 teaspoon red pepper flakes, optional

Kosher salt and freshly ground black pepper to taste

1/2 cup reserved pasta cooking water

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 ounces spaghetti until just al dente according to package; before draining scoop out and reserve 1/2 cup pasta cooking water, then drain the pasta.

2. Meanwhile heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat until butter foams.

3. Add 1 small finely chopped shallot and cook until softened, about 2 minutes, then stir in 3 minced garlic cloves and cook 30 seconds more until fragrant.

4. Add 1/2 cup chopped sun dried tomatoes (packed in oil) and 1/2 teaspoon red pepper flakes if using, stir for a minute to let the flavors wake up.

5. Pour in 1/4 cup dry white wine or 1/4 cup low sodium vegetable broth and let it simmer a minute to reduce and deglaze the pan.

6. Stir in 1 cup heavy cream, bring to a gentle simmer and cook 2 to 3 minutes until it thickens slightly.

7. Lower the heat and whisk in 3/4 cup grated Parmesan cheese until melted, then season with kosher salt and freshly ground black pepper to taste.

8. Add the drained spaghetti to the skillet with the sauce, toss and add reserved pasta cooking water a splash at a time to loosen and make the sauce cling to the noodles.

9. Fold in 5 to 6 ounces fresh baby spinach, 1 tablespoon lemon juice, and 1/4 cup roughly chopped fresh basil; cook just until spinach wilts and everything is well coated.

10. Finish with another small pat of butter if you like and extra grated Parmesan for serving, taste and adjust salt and pepper, then plate and serve immediately.

Equipment Needed

1. Large pot for boiling the spaghetti
2. Colander to drain pasta and reserve water
3. Large skillet (nonstick or stainless) for the sauce
4. Wooden spoon or silicone spatula for stirring
5. Tongs for tossing pasta in the sauce
6. Chefs knife for chopping shallot, garlic, basil and tomatoes
7. Cutting board
8. Measuring cups and spoons (for cream, wine, lemon juice, oil, salt)
9. Box grater or microplane for the Parmesan

FAQ

Q: Can I use dried sun dried tomatoes instead of the ones packed in oil? A: Yes, you can, but rehydrate them first in hot water for 10 to 15 minutes, drain, and pat dry. They will soak up more liquid so you might want a little extra olive oil or a splash more pasta water to keep the sauce silky.

Q: What can I substitute for heavy cream? A: Use half-and-half or whole milk mixed with a tablespoon of cornstarch to help thicken, or for a lighter option use plain Greek yogurt stirred in off the heat. If you use yogurt, cool the pan a bit first so it doesn't split.

Q: How do I keep the spinach from getting soggy? A: Toss the spinach into the hot sauce at the very end and stir only until it wilts, about 1 to 2 minutes. Overcooking makes it limp and watery, so less is more.

Q: My sauce is too thick or too thin. How do I fix it? A: If too thick, add reserved pasta water a tablespoon at a time until you get a creamy coating. If too thin, simmer gently to reduce, or stir in more Parmesan to thicken and enrich the texture.

Q: Do I need to reserve pasta water and why? A: Yes, reserve at least 1/2 cup. The starchy water helps bind the sauce to the spaghetti and makes it glossy and smooth. Add it gradually to reach the right consistency.

Q: Can I make this ahead and reheat? A: You can, but cream sauces thicken in the fridge. Reheat gently over low heat with a splash of water or broth and stir until creamy again. Fresh basil is best added right before serving for flavor and color.

Spaghetti & Spinach With Sun Recipe Substitutions and Variations

Spaghetti: swap with linguine or fettuccine for a wider bite, or use whole wheat / gluten free pasta if you want it healthier or gluten free.
Sun dried tomatoes (in oil): if you only have dry ones, soak in warm water for 10 minutes then chop, or use roasted red peppers for a milder, sweeter flavor.
Heavy cream: use half and half plus 1 tablespoon butter per 1/4 cup cream needed to mimic richness, or use canned coconut milk for a dairy free version.
Parmesan cheese: substitute Pecorino Romano for a sharper, saltier punch, or grated Asiago for a nuttier mellow flavor.

Pro Tips

1) Salt the pasta water like the ocean. Tossing plain pasta into sauce wont taste great, so add enough salt to the boiling water so the noodles are actually seasoned. You’ll notice the difference right away.

2) Use the oil from the sun dried tomatoes. Save a tablespoon of that flavored oil and add it to the pan with the shallot. It adds instant depth and makes the sauce feel richer without extra work.

3) Don’t let the cream boil hard. Keep it at a gentle simmer or it can split or get grainy. If the sauce starts to separate, turn the heat way down and stir in a splash of the reserved pasta water to bring it back together.

4) Add pasta to the sauce off heat and loosen with reserved cooking water, not more cream. Tossing the noodles into the warm pan off the burner and adding small splashes of the pasta water helps the sauce cling to the spaghetti. Finish with a little cold butter or extra Parmesan for shine and mouthfeel.

Spaghetti & Spinach With Sun Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just ate Spaghetti With Spinach smothered in a sun-dried tomato cream that behaves like a secret indulgence for a weeknight.

Servings

servings

Calories

751

kcal

Equipment: 1. Large pot for boiling the spaghetti
2. Colander to drain pasta and reserve water
3. Large skillet (nonstick or stainless) for the sauce
4. Wooden spoon or silicone spatula for stirring
5. Tongs for tossing pasta in the sauce
6. Chefs knife for chopping shallot, garlic, basil and tomatoes
7. Cutting board
8. Measuring cups and spoons (for cream, wine, lemon juice, oil, salt)
9. Box grater or microplane for the Parmesan

Ingredients

12 ounces spaghetti
2 tablespoons olive oil
1 tablespoon unsalted butter
1 small shallot, finely chopped
3 garlic cloves, minced
1/2 cup sun dried tomatoes, packed in oil, chopped
1 cup heavy cream
1/4 cup dry white wine or 1/4 cup low sodium vegetable broth
3/4 cup grated Parmesan cheese, plus extra for serving
5 to 6 ounces fresh baby spinach
1 tablespoon lemon juice
1/4 cup fresh basil, roughly chopped
1/2 teaspoon red pepper flakes, optional
Kosher salt and freshly ground black pepper to taste
1/2 cup reserved pasta cooking water

Directions

Bring a large pot of salted water to a boil and cook 12 ounces spaghetti until just al dente according to package; before draining scoop out and reserve 1/2 cup pasta cooking water, then drain the pasta.
Meanwhile heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat until butter foams.
Add 1 small finely chopped shallot and cook until softened, about 2 minutes, then stir in 3 minced garlic cloves and cook 30 seconds more until fragrant.
Add 1/2 cup chopped sun dried tomatoes (packed in oil) and 1/2 teaspoon red pepper flakes if using, stir for a minute to let the flavors wake up.
Pour in 1/4 cup dry white wine or 1/4 cup low sodium vegetable broth and let it simmer a minute to reduce and deglaze the pan.
Stir in 1 cup heavy cream, bring to a gentle simmer and cook 2 to 3 minutes until it thickens slightly.
Lower the heat and whisk in 3/4 cup grated Parmesan cheese until melted, then season with kosher salt and freshly ground black pepper to taste.
Add the drained spaghetti to the skillet with the sauce, toss and add reserved pasta cooking water a splash at a time to loosen and make the sauce cling to the noodles.
Fold in 5 to 6 ounces fresh baby spinach, 1 tablespoon lemon juice, and 1/4 cup roughly chopped fresh basil; cook just until spinach wilts and everything is well coated.
Finish with another small pat of butter if you like and extra grated Parmesan for serving, taste and adjust salt and pepper, then plate and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.