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- 8 oz spaghetti - 2 cups fresh spinach, washed and chopped - 1 cup sun-dried tomatoes, chopped - 1 cup heavy cream - 1 tablespoon olive oil - 2 cloves garlic, minced - 1/2 cup grated Parmesan cheese - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil leaves, for garnish When I make this dish, I start with the main ingredients. The spaghetti forms the base. I love using fresh spinach for its bright color and nutrients. Sun-dried tomatoes add a rich, tangy flavor that pairs well with the cream. Heavy cream brings all the flavors together and makes the sauce luscious. Next, I move on to the seasonings. Garlic is a must for that aromatic kick. Parmesan cheese gives depth and a salty touch. If you like heat, add red pepper flakes. I always season with salt and pepper to bring out the tastes. This dish is not just easy to prepare, but it also looks vibrant on the plate. The green spinach, red tomatoes, and creamy sauce create a feast for the eyes. You can find the full recipe to guide your cooking adventure. First, bring a pot of salted water to a boil. Use enough water to allow the spaghetti to move freely. Add 8 ounces of spaghetti to the boiling water. Cook it according to the package instructions until it reaches al dente. This usually takes about 8 to 10 minutes. When done, drain the spaghetti, but save about 1/2 cup of the pasta water for later. Next, take a large skillet and heat 1 tablespoon of olive oil over medium heat. Once the oil is warm, add 2 minced garlic cloves. Sauté the garlic for about 1 minute until it gives off a nice aroma. Now, stir in 1 cup of chopped sun-dried tomatoes. Cook these for another 2 to 3 minutes. This step allows the tomatoes to soak up the garlic flavor. Now it’s time to make the sauce creamy. Pour in 1 cup of heavy cream and stir well. Bring this mixture to a gentle simmer. Add in 1/2 cup of grated Parmesan cheese. Stir until the cheese melts and blends into the sauce. Then, toss in the 2 cups of chopped spinach. Cook until it wilts, about 2 to 3 minutes. If the sauce feels too thick, add a little reserved pasta water until it reaches your desired consistency. Finally, mix in the cooked spaghetti, tossing it until every strand is coated. Season with salt, pepper, and red pepper flakes if you want some heat. Enjoy your savory spaghetti with spinach and sun-dried tomato cream sauce! For a complete guide, check the Full Recipe. To make great spaghetti, start by using a large pot. Fill it with water and add salt. Salt helps the pasta gain flavor as it cooks. Bring the water to a boil before adding the spaghetti. Cook it until it is al dente, which means it should still have a slight bite. This texture is key! After cooking, drain the spaghetti but save some pasta water. You will use it later to adjust your sauce. For a creamy sauce, use heavy cream. Heat it gently to avoid boiling. Stir in the grated Parmesan cheese until it melts into the cream. This step is what makes the sauce rich and smooth. If the sauce becomes too thick, add a splash of the reserved pasta water. This will help to loosen it up and make it easier to coat the spaghetti. When plating your dish, don’t forget the basil. Fresh basil adds color and a lovely aroma. Tear a few leaves and sprinkle them on top right before serving. For cheese, consider using extra Parmesan or even a sprinkle of feta for a twist. The cheese not only adds flavor but also makes the dish look more appealing. Serve it hot for the best taste! {{image_2}} You can add protein to this dish easily. Grilled chicken or shrimp makes it heartier. Simply cook your protein of choice before adding it to the spaghetti. You can also try vegetarian options like beans or tofu. Both add protein and blend well with the flavors. To boost flavor, consider incorporating fresh herbs. Basil, parsley, or thyme work great. You can also experiment with different cheeses. While Parmesan is classic, try feta or goat cheese for a tangy twist. These options add depth and richness to your dish. If you need a dairy-free version, use coconut cream or a nut-based cream. This keeps the sauce creamy without dairy. For those avoiding gluten, try gluten-free spaghetti made from rice or lentils. These alternatives ensure everyone can enjoy this tasty meal. To keep your spaghetti and spinach with sun-dried tomato cream sauce fresh, use an airtight container. Make sure to let the dish cool down first. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing. This dish can last up to three months in the freezer. Just remember to label the container with the date. When you're ready to enjoy your leftovers, reheat them gently. I recommend using a skillet over low heat. This method warms the dish evenly while keeping the flavor intact. If the sauce looks thick, add a splash of milk or reserved pasta water. This helps bring back the creamy texture. Stir often to ensure even heating and to prevent sticking. Enjoy your meal just as much the second time around! Yes, you can use dried spinach. However, the texture and flavor will change. Dried spinach lacks the bright, fresh taste of its fresh counterpart. It also loses the tender bite when cooked. If you choose dried spinach, soak it in water first. This will help soften it. You’ll need less dried spinach than fresh. Use about one-quarter of the amount. To spice up your sauce, add red pepper flakes. Start with a pinch and taste. You can always add more. If you like heat, consider using chili powder or cayenne pepper. Another option is to mix in diced jalapeños. For a unique twist, try adding hot sauce. This will give you control over the heat level. Yes, you can prep this dish ahead. Cook the spaghetti and sauce, then store them separately. Keep the sauce in the fridge and the pasta in an airtight container. This will help keep the pasta from getting soggy. When you’re ready to eat, reheat the sauce on low heat. Add a splash of water if it’s too thick. Toss in the spaghetti when the sauce is warm. This dish pairs well with a fresh salad. A simple mixed greens salad with a light vinaigrette works great. You can also serve garlic bread on the side. It adds a nice crunch and complements the creamy sauce. For a heartier meal, roasted vegetables or grilled chicken make tasty options. Enjoy the full recipe for more ideas! This blog post covered how to create a delightful spaghetti dish with spinach and sun-dried tomatoes. You learned about the key ingredients, step-by-step cooking instructions, and helpful tips for the best results. Also, I shared ways to customize the dish for different diets. Remember, cooking is about creativity and enjoying the process. So, experiment with flavors and make this dish your own. Happy cooking!

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Discover the deliciousness of Spaghetti Bliss with Spinach & Sun-Dried Tomato Cream Sauce! This creamy recipe combines fresh spinach, sun-dried tomatoes, and Parmesan cheese for a heavenly meal. Perfect for a quick weeknight dinner or a special occasion, it's simple to make and packed with flavor. Click through to explore this easy recipe and treat yourself and your loved ones to a comforting dish that everyone will adore!
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Ingredients
  

8 oz spaghetti

2 cups fresh spinach, washed and chopped

1 cup sun-dried tomatoes, chopped

1 cup heavy cream

1 tablespoon olive oil

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

1/4 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.

    Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic, sautéing for about 1 minute until fragrant.

      Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for an additional 2-3 minutes, allowing the flavors to meld.

        Make It Creamy: Pour in the heavy cream and stir well. Bring the mixture to a gentle simmer. Add the grated Parmesan cheese, and mix until melted and creamy.

          Incorporate Spinach: Add the chopped spinach to the skillet and cook for 2-3 minutes until it wilts. If the sauce is too thick, add a little of the reserved pasta water until you reach the desired consistency.

            Combine Pasta: Add the cooked spaghetti to the sauce and toss to coat evenly. Season with salt, pepper, and red pepper flakes (if using). Toss until everything is well mixed.

              Serve: Plate the spaghetti, garnishing each serving with fresh basil leaves and an extra sprinkle of Parmesan cheese if desired.

                Prep Time: 10 mins | Total Time: 30 mins | Servings: 4