Sun-Dried Tomato and Spinach Pasta with Cream
A vibrant weeknight pasta dish with sun-dried tomatoes, fresh spinach, and a velvety cream sauce that clings perfectly to al dente spaghetti. This italian-inspired pasta ready in about 35 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 1/4 cup, drained and chopped sun-dried tomatoes in oil
- 1/2 cup heavy cream
- 1/4 cup, grated Parmesan cheese
- 2 cups fresh spinach
- 1/2 cup reserved pasta water
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil, add 12 oz spaghetti, and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat, add 4 minced garlic cloves, and cook for 1 minute until fragrant but not browned.
- Step 3: Stir in 1/4 cup chopped sun-dried tomatoes and cook for 2 minutes, then add 1/2 cup heavy cream and 1/4 cup grated Parmesan, stirring until melted and the sauce thickens slightly.
- Step 4: Add the drained spaghetti to the skillet along with 2 cups fresh spinach and 1/2 cup reserved pasta water, tossing for 2 minutes until spinach wilts and sauce coats every strand evenly.
Frequently asked questions
How long does Sun-Dried Tomato and Spinach Pasta with Cream take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sun-Dried Tomato and Spinach Pasta with Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Sun-Dried Tomato and Spinach Pasta with Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sun-Dried Tomato and Spinach Pasta with Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sun-Dried Tomato and Spinach Pasta with Cream?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my family, and the kids couldn't get enough of the creamy spinach and tomato pasta!
- ★★★★☆
The dish was slightly bland for my taste; I needed to add more herbs.
- ★★★★☆
Took a bit longer than expected to cook the spinach, but the cream sauce was delicious.
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