There’s something comforting about turning a handful of simple ingredients into a meal that feels both homey and a touch special. Picture bright green spinach tangled with chewy whole-wheat spaghetti, all coated in a tangy sun-dried tomato cream sauce that somehow tastes richer than the clock suggests.
You might already have most of this in your kitchen: a jar of sun-dried tomatoes in oil, a bag of spinach, maybe some sour cream hiding in the back of the fridge. It takes under 30 minutes from start to finish, yet every bite feels slow-cooked and indulgent. And yes, the leftovers are just as good—if they even last that long.
Why You’ll Love It
Imagine a bowl of nutty whole-wheat spaghetti, tender spinach leaves, and golden slivers of sun-dried tomato—each strand slicked in a silky sour cream and Parmesan sauce. It hits that sweet spot between cozy and a little fancy, without any fuss. Seriously, who doesn’t want a quick dinner that feels like you spent hours on it?
- Every forkful bursts with tangy tomato goodness
- Creamy sauce thickened just enough to cling to the pasta
- Spinach that’s perfectly wilted but still bright
- Ready in under half an hour, so you can reclaim your evening
- Feeds 3–4 people, or grants you two epic lunches tomorrow
Timing and Servings
Total time: about 25 minutes.
Prep: 5 minutes.
Cook: 20 minutes.
Serves 3–4.
It’s the kind of recipe you can trust on a busy weeknight or a lazy Sunday. The quick prep means you spend more time at the table, plates piled high, rather than standing at the stove.
Ingredients
– 8 oz (225 g) whole-wheat spaghetti
– 5 oz (140 g) fresh baby spinach, roughly chopped
– ½ cup sun-dried tomatoes in oil (slivered), plus 1 tbsp of that oil
– ½ cup thinly sliced onion
– 3 garlic cloves, finely minced
– ¼ tsp crushed red pepper flakes
– ¼ tsp salt
– ¼ tsp freshly ground black pepper
– 1 cup low-sodium vegetable or chicken broth
– ½ cup sour cream (full-fat for extra creaminess)
– ¼ cup grated Parmesan cheese, plus extra for serving
– 1 tbsp unsalted butter
Directions
1. Bring a large pot of salted water to a rolling boil. Add the whole-wheat spaghetti and cook until just al dente, about 8–10 minutes. Meanwhile, toss the chopped spinach into a colander set in the sink.
2. When the pasta’s ready, scoop it directly into the colander. Hot water drips over the greens, wilting them just right. You get perfectly cooked spinach and pasta in one move—time-saving and kind of clever, no?
3. Heat the reserved tablespoon of sun-dried tomato oil in a wide skillet over medium heat. Add onion and slivered tomatoes. Sauté for about 3 minutes, until the onion is translucent and fragrant.
4. Stir in garlic, red pepper flakes, salt, and pepper. Keep everything moving for 30 seconds—just enough for the aromas to pop without burning the garlic.
5. Pour in the broth and turn up the heat to medium-high. Let it bubble away until reduced by about half, roughly 2 minutes. You’ll notice the liquid looking richer and slightly thicker.
6. Lower the heat. Whisk in sour cream, Parmesan, and butter until the sauce is smooth and glossy. If it feels too thick, add a splash of broth or water. The goal is a sauce that clings to every noodle.
7. Slide the drained spaghetti and wilted spinach into the skillet. Use tongs or two forks to fold everything together gently. Make sure every strand gets a luxurious coating of sauce.
8. Give it a final taste. Tweak salt and pepper if you need more zing. Serve right away with an extra sprinkle of Parmesan and a crack of fresh black pepper.
Variations
If you’re craving more protein, top each portion with grilled chicken strips or seared shrimp—both soak up that creamy sauce beautifully. Want a vegan twist? Swap sour cream for coconut yogurt, trade Parmesan for nutritional yeast, and drop in a plant-based butter substitute. You can even switch in chickpea or lentil pasta for an added protein boost and a fun pop of color.
Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to dive back in, add a splash of broth or water to loosen the sauce. Warm gently on the stovetop over low heat, stirring often until heated through. No stove? Microwave in 30-second bursts, giving it a quick stir between rounds. Low and slow is the key to keeping that creamy texture intact.
FAQs
Q: Can I use dry-packed sun-dried tomatoes?
A: Sure thing. Just soak them in hot water for 5 minutes, drain, then proceed as usual. You might want an extra drizzle of oil for richness.
Q: Is this gluten-free?
A: Not with whole-wheat spaghetti, but swap in a certified gluten-free pasta—rice, corn, or a blend—and nobody will know the difference.
Q: No sour cream on hand—what else works?
A: Greek yogurt is a solid stand-in. Use full-fat, stir it in off the heat, and keep it gentle so it doesn’t split.
Q: Can I prep the sauce ahead of time?
A: You can, but wilt the spinach just before serving so it stays bright. Reheat the sauce slowly, then toss with pasta and greens.
Conclusion
This spinach and sun-dried tomato cream sauce pasta proves you don’t need complicated steps to create something memorable. It’s quick, flavorful, and flexible—perfect for nights when you want comfort without the workload. Give it a whirl, and you’ll see why it pops up on repeat in so many kitchens. Enjoy every creamy, tangy bite!
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Ingredients
- 8 oz whole-wheat spaghetti
- 5 oz fresh baby spinach roughly chopped
- 1/2 cup sun-dried tomatoes in oil slivered (plus 1 tbsp of the oil from the jar)
- 1/2 cup onion thinly sliced
- 3 cloves garlic finely minced
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 cup low-sodium broth vegetable or chicken
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp unsalted butter
Instructions
- Prepare the Pasta and Spinach:
- Boil a large pot of water. Cook the whole-wheat spaghetti according to package instructions for al dente texture.
- Place the chopped baby spinach in a large colander. When the pasta is done, drain it over the spinach to wilt it naturally.
- Make the Sauce:
- In a large skillet, heat 1 tbsp of oil from the sun-dried tomatoes over medium heat.
- Sauté the sliced onions and sun-dried tomatoes for about 3 minutes, until the onions are soft. Add minced garlic, red pepper flakes, salt, and black pepper. Cook for another minute, stirring frequently.
- Pour in the broth and increase the heat to medium-high. Simmer and let the mixture reduce by half, about 2 minutes.
- Combine Ingredients:
- Reduce heat to low. Stir in sour cream, Parmesan cheese, and butter until the sauce is smooth and the cheese has melted.
- Add the drained spaghetti and wilted spinach to the skillet. Toss everything together to coat the pasta and spinach evenly with the sauce.
- Final Touches:
- Adjust seasoning with additional salt or pepper, if needed.
- Serve hot, garnished with extra Parmesan cheese if desired.
