Spaghetti with Spinach & Sun‑Dried Tomato Cream Sauce

I recently made Clare Greco’s Spaghetti with Spinach & Sun‑Dried Tomato Cream Sauce and loved how it transforms simple ingredients—spaghetti, sun‑dried tomatoes, and fresh spinach—into a tangy, vibrant cream sauce in under 30 minutes.

Why I’ll Love This Recipe

I find this recipe irresistible because it’s rich yet light, effortless yet impressive. I wilt the spinach by draining the hot pasta over it, then toss everything in a creamy sour cream–Parmesan sauce flavored with sun‑dried tomatoes and garlic. It feels elegant but comes together fast—perfect for busy weeknights or vegetarian meals I want to enjoy without stress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups fresh spinach leaves

• 8 oz whole‑wheat spaghetti

• ½ cup oil‑packed sun‑dried tomatoes, chopped (reserve 1 Tbsp oil)

• 1 small red onion, finely chopped

• 2 cloves garlic, minced

• ½ tsp crushed red pepper flakes

• Salt and freshly ground black pepper, to taste

• 1 cup low‑sodium vegetable or chicken broth

• ½ cup sour cream

• ½ cup grated Parmesan cheese

• 2 Tbsp butter

directions

1. I place the spinach in a large colander. I boil the spaghetti until al dente (8–10 minutes), then drain it over the spinach to wilt it.

2. Meanwhile, I heat the reserved sun‑dried tomato oil (about 1 Tbsp) in a skillet over medium heat. I sauté the onion and chopped tomatoes until softened—about 3 minutes.

3. Then I stir in garlic, red pepper flakes, salt, and pepper and cook another minute.

4. I add broth and simmer until it reduces by half—around 2 minutes.

5. I stir in sour cream, Parmesan, and butter until the sauce is silky and cohesive.

6. I add the drained spaghetti and wilted spinach back into the skillet, tossing until everything is evenly coated in the sauce.

7. I serve it hot, garnished with extra Parmesan and an optional squeeze of lemon or some fresh herbs.

Servings and timing

Serves 4 generous portions (about 4 cups each)

• Prep time: ~10 minutes

• Cook time: ~20 minutes

• Total time: ~30 minutes

Variations

• I sometimes use regular pasta instead of whole‑wheat or mix them for a milder flavor.

• I can stir in grilled chicken, shrimp, or chickpeas for added protein.

• I often swap sour cream for Greek yogurt, or use vegan sour cream and dairy‑free Parmesan for a vegan version.

• I adjust spice with more or less red pepper flakes, or toss in chopped bell peppers or mushrooms for added texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently rewarm it in a skillet over low–medium heat with a splash of broth or water to loosen the sauce—microwaving often makes the sauce separate.

FAQs

Can I use regular spaghetti instead of whole‑wheat?

Yes—I often do that. Regular spaghetti works fine if I prefer a milder taste; just cook it to al dente.

Is this dish gluten‑free?

It’s easy to make gluten‑free: I swap in gluten‑free pasta and verify that the broth, sour cream, and Parmesan are gluten‑free.

Can I use Greek yogurt instead of sour cream?

Absolutely—I use Greek yogurt frequently. It adds tang and keeps the texture creamy, though the flavor is a bit brighter.

How can I make this dish spicier?

I add more crushed red pepper flakes or a dash of hot sauce to taste. If I want milder, I reduce or omit the flakes.

What proteins work well if I want to add one?

I like adding grilled chicken, sautéed shrimp, or even chickpeas. I stir them in once the sauce is finished to heat through without overcooking.

Conclusion

I love how this Creamy Sun‑Dried Tomato & Spinach Spaghetti feels comforting yet vibrant. It comes together quickly, uses pantry-friendly ingredients, and fills the kitchen with great aroma. It’s a flavorful vegetarian dish—and with simple tweaks, a satisfying option even when I want protein or a vegan version.

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