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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a delightful weeknight dish that transforms simple ingredients into a deliciously creamy meal. In just 30 minutes, you can enjoy al dente spaghetti tossed with fresh spinach and tangy sun-dried tomatoes, all enveloped in a luscious cream sauce. Perfect for impressing guests or indulging yourself after a long day, this recipe delivers rich flavors that will have everyone asking for seconds.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 8 oz spaghetti
  • 2 cups fresh baby spinach
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 4 oz cream cheese, softened
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1 tbsp extra virgin olive oil
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Cook the spaghetti according to package instructions in salted water until al dente. Drain, reserving 1/2 cup pasta water.
  2. In a large skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant (about 1 minute).
  3. Add chopped sun-dried tomatoes and cook for another minute until softened.
  4. Lower the heat and mix in cream cheese and chicken broth until smooth. If too thick, add reserved pasta water gradually.
  5. Stir in fresh spinach and cook until wilted (about 2 minutes).
  6. Toss the cooked spaghetti with the sauce until well-coated. Top with grated Parmesan cheese before serving.
  • Author: Adriana
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 plate (approximately 300g)
  • Calories: 460
  • Sugar: 3g
  • Sodium: 620mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 45mg

Keywords: Substitute kale or arugula for spinach for a different flavor profile. Add red pepper flakes for a spicy kick or fresh herbs like basil for extra freshness. Leftovers can be stored in an airtight container for up to three days; reheat on low heat with a splash of broth.