Dinner

Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe

ByRita Bennet February 6, 2026February 6, 2026

Introduction

This Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce is a quick and flavorful dish perfect for a weeknight dinner. Combining tender whole-wheat pasta with a creamy, tangy sauce and nutritious spinach creates a satisfying meal that’s both wholesome and delicious.

A close-up view of a bowl of creamy spaghetti with three main layers: the bottom layer shows a smooth, rich, light yellow sauce coating the spaghetti noodles; the middle layer consists of bright green spinach leaves spread throughout, adding texture and color; the top layer includes pieces of sun-dried tomatoes in a deep red color, mixed with black pepper specks sprinkled over the dish for a final touch. The spaghetti is placed in a white bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 ounces baby spinach, coarsely chopped
8 ounces whole-wheat spaghetti

1 tablespoon oil from sun-dried tomato jar
½ cup slivered oil-packed sun-dried tomatoes

½ cup halved and thinly sliced onion
3 cloves garlic, minced

¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground black pepper

1 cup low-sodium vegetable or chicken broth
½ cup sour cream
¼ cup grated Parmesan cheese

1 tablespoon unsalted butter

Instructions

Step 1: Bring a large pot of water to a boil. Cook spaghetti according to package directions.
Step 2: While the pasta cooks, place chopped spinach in a large colander.

Step 3: Drain the hot pasta directly over the spinach to wilt it. Toss gently.
Step 4: In a large skillet, heat the oil from the sun-dried tomato jar over medium heat.
Step 5: Add sun-dried tomatoes and onions; cook for 3 minutes until softened.

Step 6: Add garlic, crushed red pepper, salt, and black pepper. Stir and cook for 1 minute.
Step 7: Increase heat to medium-high. Add broth and cook until reduced by half, about 2–3 minutes.
Step 8: Stir in sour cream, Parmesan, and butter. Mix until smooth and creamy.

Step 9: Add the cooked pasta and spinach to the skillet. Toss to coat evenly and serve warm.

Tips & Variations

For a vegan version, substitute sour cream and butter with plant-based alternatives and use vegetable broth.
Add toasted pine nuts or walnuts on top for extra crunch and flavor.

If you prefer a spicier kick, increase the crushed red pepper to ½ teaspoon.
Fresh sun-dried tomatoes can be used but adjust the oil quantity to prevent the dish from becoming too dry.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce if it has thickened.

How to Serve

A white plate with a thin brown rim holds a creamy pasta dish with thick, round noodles layered throughout. The pasta is coated in a pale, creamy sauce mixed with bright green spinach leaves scattered all over. Between the noodles and spinach are small pieces of reddish-brown sun-dried tomatoes, adding a rich color contrast. A gold fork sits on the right side of the plate, resting partly on the noodles. The plate is placed on a white marbled surface with a textured cloth nearby and a glass of sparkling drink at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of baby spinach?

Yes, fresh spinach works well. Just chop it roughly and use the same amount. The hot pasta will wilt it similarly.

Is whole-wheat spaghetti necessary for this recipe?

Whole-wheat spaghetti adds a nutty flavor and extra fiber but you can use regular spaghetti or any pasta shape you prefer.

Rita Bennet