Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce 🍝🌿
Creamy, flavorful, and lightened up without sacrificing that delicious sun-dried tomato flavor!
🛒 Ingredients
12 oz (340 g) spaghetti
1 tbsp olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup low-sodium chicken or vegetable broth
½ cup half-and-half
¼ cup grated Parmesan cheese
4 cups fresh baby spinach
½ tsp Italian seasoning
¼ tsp red pepper flakes, optional
½ tsp salt, or to taste
¼ tsp black pepper
½ cup reserved pasta water
2 tbsp fresh basil or parsley, chopped
Extra Parmesan, for serving
👩🍳 Instructions
Cook the spaghetti:
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water, then drain.
Sauté the aromatics:
Heat olive oil in a large skillet over medium heat. Add garlic and chopped sun-dried tomatoes. Cook for 1–2 minutes, stirring frequently.
Make the sauce:
Add chicken or vegetable broth, Italian seasoning, and red pepper flakes. Simmer for 3–4 minutes.
Add the cream:
Lower the heat and stir in the half-and-half and Parmesan. Cook gently for 2–3 minutes, stirring until the cheese melts and the sauce becomes creamy. Don’t let it boil vigorously.
Wilt the spinach:
Add the spinach and cook for 1–2 minutes, until wilted.
Combine:
Add the drained spaghetti to the skillet and toss well. Add reserved pasta water a little at a time until the sauce reaches your desired consistency.
Season and serve:
Season with salt and black pepper. Sprinkle with fresh basil or parsley and additional Parmesan.
💡 Lightened-Up Tips
Use half-and-half instead of heavy cream for a lighter sauce.
Add extra spinach for more vegetables and volume.
For more protein, add grilled chicken, shrimp, or white beans.
Use whole-wheat or high-protein pasta if desired.
