Spinach and Sun-Dried Tomato Pasta
A creamy, flavorful dish featuring tender spaghetti, wilted spinach, and savory sun-dried tomatoes, all tossed in a rich Parmesan cream sauce.
Servings: 4 servings
Calories: 419kcal
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.
Notes
- Use Jarred Tomatoes – Oil-packed sun-dried tomatoes add more flavor, and their oil enhances the dish better than regular olive oil.
- Fresh Parmesan – Grate it fresh for a richer flavor and better melt than pre-shredded cheese.
- Wilt Spinach Easily – Drain hot pasta over spinach in a colander to soften it without overcooking.
- Save Pasta Water – A little reserved pasta water helps loosen the sauce and improves texture.
- Cook Pasta Al Dente – It will absorb sauce after mixing, so avoid overcooking to prevent mushiness.
- Sauté for Flavor – Cook onions, mushrooms, and sun-dried tomatoes until caramelized for depth.
- Brighten the Sauce – Add lemon juice or white wine if the sauce feels too rich.
- Use a Large Skillet – Tossing pasta in a wide pan ensures even coating and prevents clumping.
Nutrition
Calories: 419kcal | Carbohydrates: 52g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 575mg | Potassium: 671mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4118IU | Vitamin C: 27mg | Calcium: 142mg | Iron: 2mg