This quick spaghetti dish features fresh spinach and flavorful sun-dried tomatoes in a creamy sauce that makes dinner feel special without much fuss. Yum!
I love how the bright colors make my plate look so inviting! Plus, it’s on the table in no time, which means more time for me to enjoy and less time in the kitchen. 🍝
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti works well, but you can switch it up with whole wheat spaghetti or gluten-free pasta if needed. I find that a bit of extra fiber in whole wheat pasta adds a nice touch!
Sun-Dried Tomatoes: If you can’t find them, use fresh tomatoes or roasted red peppers for a different taste. I love the tangy flavor of sun-dried tomatoes, so I recommend sticking with them if you can!
Cream: Heavy cream gives richness, but you could substitute half-and-half or even Greek yogurt for a lighter option. Just keep in mind that yogurt may make the sauce slightly tangy.
Spinach: Fresh spinach is great, but frozen spinach can work too. Just thaw and squeeze out excess water before adding it to avoid a watery sauce.
Cheese: Parmesan is classic, but feel free to experiment with Pecorino Romano for a sharper flavor or nutritional yeast if you want a dairy-free option.
How Do I Perfectly Sauté Onions and Garlic?
Sautéing onions and garlic is a crucial step that adds deep flavor to your dish. Here’s a simple guide:
- Heat the Oil: Start with medium heat and add olive oil. Let it warm up for a minute.
- Add Onions: Sauté them until soft and translucent, about 3-4 minutes. Keep an eye out so they don’t burn; stir occasionally!
- Add Garlic: Garlic cooks quickly. Stir it in for only 1-2 minutes until you can smell its fragrance. This helps avoid a bitter taste.
This technique builds a wonderful flavor base for your creamy sauce. Enjoy cooking! 🍳
Quick Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce
Ingredients You’ll Need:
- 8 ounces spaghetti (or other long pasta)
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, sliced (oil-packed or rehydrated if dry)
- 2 cups fresh spinach leaves
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh lemon juice (optional, for brightness)
- Fresh basil or parsley (optional, for garnish)
How Much Time Will You Need?
This quick recipe should take about 20-25 minutes total. You’ll spend 10 minutes preparing your ingredients and cooking the pasta, plus about 10-15 minutes to sauté and mix everything into a delicious, creamy sauce!
Step-by-Step Instructions:
1. Cook the Spaghetti:
First, bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook it according to the package instructions until it’s al dente (that means it’s cooked but still has a little bit of bite). When it’s ready, reserve about 1/2 cup of the pasta water—you’ll need that for the sauce later! Then, drain the pasta in a colander.
2. Sauté the Onions and Garlic:
While your pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Add the sliced onion and cook for about 3-4 minutes, until it becomes soft and translucent. Next, add the minced garlic and sliced sun-dried tomatoes, sautéing them for another 1-2 minutes. You want to make sure everything is fragrant and beautifully combined!
3. Create the Creamy Sauce:
Now it’s time to add in the heavy cream! Pour it into the skillet and stir to mix everything together. Bring the mixture to a gentle simmer. As it simmers, stir in the Parmesan cheese, allowing it to melt and the sauce to thicken slightly. If it gets too thick, just add a little of that reserved pasta water to loosen it up until you get the consistency you want.
4. Add the Spinach:
Once your creamy sauce is ready, add the fresh spinach and cook for just 1-2 minutes until it wilts down. It will brighten up the sauce and add a nice pop of color!
5. Combine and Serve:
Finally, add the drained spaghetti to the skillet, tossing everything together so the pasta is well-coated in that lovely sauce. Season with salt, pepper, and the red pepper flakes if you’re using them. For a touch of brightness, you can squeeze a little fresh lemon juice over the dish.
6. Garnish and Enjoy:
Serve the pasta immediately, garnished with fresh basil or parsley if you’d like. Enjoy your vibrant, creamy spaghetti with spinach and sun-dried tomatoes—a delightful weeknight meal!
FAQ
Can I Use Other Types of Pasta?
Absolutely! While spaghetti is traditional, you can use any long pasta like fettuccine or linguine, or even a short pasta like penne. Just adjust the cooking time according to the pasta type!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of cream or pasta water to loosen the sauce, then warm it gently on the stove or in the microwave, stirring occasionally.
Can I Make This Dish Vegetarian?
Yes, this recipe is already vegetarian! Just ensure that your Parmesan cheese is rennet-free if you want it completely vegetarian-friendly!
What If I Don’t Have Heavy Cream?
If you don’t have heavy cream, you can substitute it with half-and-half or even use Greek yogurt for a lighter option. Just remember that yogurt may add a tangy flavor, so adjust the seasoning accordingly!
