Featuring rich sun-dried tomatoes, fresh spinach, and a creamy Parmesan garlic sauce, this Spinach and Sun-Dried Tomato Pasta is packed with flavor and the perfect blend of simplicity and sophistication. Whether you're looking for an easy weeknight meal, a dish to impress guests, or a romantic dinner for two, this pasta delivers with its vibrant ingredients and rich, indulgent sauce.
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What makes this dish truly shine is how effortlessly it elevates pantry staples into something restaurant-worthy. The sautéed mushrooms and onions bring depth, while the sun-dried tomatoes add a burst of tangy sweetness. A touch of cream and Parmesan cheese ties everything together in a luscious sauce that clings to the spaghetti for a comforting yet elegant bite every time.
If you love recipes featuring spaghetti noodles, don’t miss some of my other favorites. Try my hearty and comforting Easy Million Dollar Spaghetti, the simple yet flavorful Breadcrumb Spaghetti, or light options like Angel Hair Pasta Salad and Bruschetta Pasta Salad. Each recipe offers a unique twist on this versatile pantry staple!
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Why You'll Love This Recipe
- Easy Weeknight Dinner – This simple yet elegant pasta recipe can be made in just under half an hour. It’s a quick go-to meal for busy weeknights when you’re craving something fresh and full of flavor.
- Light and Fresh – Packed with vibrant ingredients like baby spinach and sun-dried tomatoes, this dish offers a fresh, healthy dinner option without feeling heavy.
- Great for Leftovers – Not only is this recipe delicious served fresh, but it also makes for great leftovers! Whether you enjoy it cold or reheat it, this dish serves as a perfect make-ahead option for busy weeks.
- Rich and Creamy Without Being Heavy – The Parmesan-infused cream sauce gives this pasta a luxurious texture while still feeling balanced and light.
- Perfect for Date Night or Entertaining – The combination of sun-dried tomatoes, garlic, and a silky sauce makes this dish feel restaurant-worthy, ideal for a romantic dinner or impressing guests.
- Customizable to Your Taste – Add grilled chicken or shrimp for extra protein, swap in whole wheat or gluten-free pasta, or adjust the spice level with more crushed red pepper.
- Minimal Ingredients, Maximum Flavor – With just a handful of pantry staples and fresh ingredients, this pasta comes together effortlessly while delivering bold, well-rounded flavors.
Ingredients
Gather the ingredients below to make this sun-dried tomato pasta recipe!
- Baby spinach brings a bright, fresh flavor to the pasta.
- Spaghetti is a simple and classic pasta shape that you’ll most likely already have on hand, but feel free to swap with any pasta shape you like.
- Slivered oil-packed sun-dried tomatoes are full of flavor and have a rich, tangy taste.
- Mushrooms are a savory addition to the pasta.
- Onion brings a little sweetness and flavor to the sauce.
- Garlic complements the other ingredients in the sauce and adds a savory flavor as well as a delicious aroma.
- Crushed red pepper brings some heat to the pasta.
- Salt and ground pepper are classic seasonings that enhance the flavors of the other ingredients.
- Chicken broth is a light base for the sauce that keeps it from being too salty. Can also be substituted for a dry, white wine.
- Heavy whipping cream makes the sauce smooth and creamy.
- Parmesan cheese is sharp, salty, and gives the pasta a more enhanced flavor. Use freshly grated Parmesan for the best flavor.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Dairy-Free Option: Swap the heavy whipping cream for canned coconut milk or a dairy-free alternative like oat or cashew cream for a plant-based version. Use nutritional yeast or a vegan Parmesan substitute for extra flavor.
- Spice It Up: If you love a little heat, increase the crushed red pepper flakes or add a dash of cayenne pepper for an extra kick.
- Cheese Variations: Parmesan adds a salty, nutty flavor, but you can also try crumbled feta, goat cheese, or shredded mozzarella for a different twist.
- Meat Add-Ins: In addition to shredded chicken, cooked shrimp, Italian sausage, or crispy pancetta can add depth and richness to the dish.
- Gluten-Free Option: Swap out the traditional pasta for gluten-free spaghetti, chickpea pasta, or zucchini noodles for a lower-carb alternative.
- Creamy Alternative: If you don’t have heavy cream, try substituting with Greek yogurt or ricotta cheese for a lighter but still creamy texture.
- Nutty Crunch: Sprinkle toasted pine nuts, walnuts, or almonds on top for added texture and flavor.
- Sun-Dried Tomato Alternatives: If you’re out of sun-dried tomatoes, swap them with cherry tomatoes roasted in olive oil for a similar sweetness and depth.
How to Make Spinach and Sun-Dried Tomato Pasta
Once you've gathered all your ingredients, follow the steps below to make this easy pasta recipe.
- Step 1: Place spinach in a large colander in the sink.
- Step 2: Cook spaghetti according to package directions. Drain the pasta over the spinach. Toss to wilt the spinach.
- Step 3: Heat sun-dried tomato oil in a skillet, sauté mushrooms, onions, and sun-dried tomatoes for 3 minutes, then add garlic, crushed red pepper, salt, and pepper, cooking for 1 more minute while stirring.
- Step 4: Increase heat to medium-high and add broth. Stir often and cook for about 2 minutes or until broth is reduced by half.
- Step 5: Stir in heavy whipping cream, Parmesan cheese, and butter.
- Step 6: Add the spaghetti and spinach. Toss to coat well.
Helpful Tips
- Use Jarred Tomatoes: Using jarred, oil-packed sun-dried tomatoes is recommended for this recipe because they are loaded with flavor, and the oil can be used to give your dish even more depth that you wouldn’t get with regular olive oil.
- Fresh Ingredients: If you have the time, freshly grated Parmesan has a richer flavor and melts much better than pre-shredded Parmesan, which often contains anti-caking agents that affect texture.
- Using a Colander: Using a colander for your spinach is an easy way to wilt it without overcooking. Draining the hot pasta over the spinach naturally softens it while maintaining its vibrant color and nutrients.
- Save Some Pasta Water: Keep a cup of pasta water before draining. Adding a little to the sauce helps loosen it up and makes it cling better to the pasta for a smoother, silkier texture.
- Don’t Overcook the Pasta: Cook your pasta just until al dente, as it will continue absorbing the sauce once mixed in. Overcooking can lead to a mushy texture.
- Sauté for Maximum Flavor: Allow the onions, mushrooms, and sun-dried tomatoes to cook until softened and slightly caramelized to bring out their natural sweetness and depth of flavor.
- Balance the Flavors: If the sauce tastes too rich, a squeeze of fresh lemon juice or a splash of white wine can help brighten it up and add a refreshing contrast.
- Use a Large Skillet: Tossing the pasta with the sauce in a large skillet rather than a small pot helps evenly coat the noodles and prevents clumping.
Recipe FAQs
Yes, but the flavor will be different. Sun-dried tomatoes have a concentrated, slightly tangy sweetness, while fresh tomatoes will be juicier and milder. If using fresh tomatoes, try roasting them first to deepen the flavor.
Yes, but thaw and drain it well before adding it to the pasta to prevent excess water from thinning out the sauce.
Yes, you can substitute heavy cream with half-and-half, whole milk, Greek yogurt, or even a plant-based alternative like coconut milk or cashew cream. Keep in mind that the sauce may be slightly less rich.
If you’re looking for a thinner sauce, you can save some of your pasta sauce and add it to your sauce to thin it out. If you want your sauce to be extra creamy, you can adjust how much broth or heavy whipping cream you add until it is to your preferred consistency.
A squeeze of fresh lemon juice, a pinch of crushed red pepper, or a sprinkle of fresh basil or parsley can add extra brightness and depth to the dish.
Storage & Freezing Instructions
Storage Instructions
To store your leftover pasta, keep it in an airtight container in the refrigerator for 3-4 days. To reheat, place pasta in a saucepan with a little broth and reheat on low heat until it’s warmed through.
Freezing Instructions
Due to the creamy sauce, this pasta doesn’t freeze well, as the texture can become grainy and separate when thawed. It’s best enjoyed fresh or within a few days of making it.
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Spinach and Sun-Dried Tomato Pasta
Ingredients
- 5 ounces baby spinach (coarsely chopped)
- 8 ounces spaghetti
- ½ cup slivered oil-packed sun-dried tomatoes (plus 1 tablespoon oil from the jar)
- ½ cup finely sliced mushrooms
- ½ cup halved and thinly sliced onion
- 3 cloves garlic (minced)
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup chicken broth
- ½ cup heavy whipping cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon butter
Instructions
- Place spinach in a large colander in the sink.
- Cook spaghetti according to package directions. Drain the pasta over the spinach. Toss to wilt the spinach.
- While pasta is cooking, heat sun-dried tomato oil in a large skillet over medium heat. Add mushrooms, onions, and sun-dried tomatoes. Cook 3 minutes or until onions are softened. Stir often.
- Add garlic, crushed red pepper, salt and pepper. Continue stirring and cook for an additional minute.
- Increase heat to medium-high and add broth. Stir often and cook for about 2 minutes or until broth is reduced by half.
- Stir in heavy whipping cream, Parmesan cheese, and butter.
- Add the spaghetti and spinach. Toss to coat well.
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