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Spaghetti turns out extra satisfying with a creamy sauce, wilted spinach, and tangy sun-dried tomatoes. It’s bold enough to stand out, and easy enough so you can whip it up after work or make it for company when you want to impress.
The first time, my crew was hesitant, but now every chilly night people ask for it by name. Even my fussy eater goes back for another bowl. It’s that popular at our place.
Luscious Ingredients
- Red pepper flakes: Crank up the spice level if you want, just sprinkle a pinch over the top for some gentle heat (optional but fun)
- Salt and pepper: These are for bringing the flavor to life—fresh ground black pepper and flaky sea salt are game changers
- Parmesan cheese: Grate your own for gooey, nutty goodness—don’t use shaky can cheese if you want it to really melt
- Heavy cream: This is how you get that rich, dreamy sauce—don’t swap it if you want true creaminess
- Fresh spinach: Go for perky, bright leaves—a handful at a time, no droopy or yellowed bits
- Sun-dried tomatoes: These are loaded with zippy flavor and chewy bites—oil-packed ones are extra soft and tasty
- Fresh garlic: Makes everything warm and aromatic—grab plump cloves with no sprouts
- Olive oil: Use a punchy extra virgin oil for the best base and to toast your garlic
- Spaghetti: Choose pasta with some rough texture—it helps the sauce grab on, and about ten minutes in boiling water is all it takes
Simple Step-by-Step
- Season and Serve
- Check if it needs more salt and pepper. Add red pepper flakes if you want a kick. Scoop into bowls and dust with extra Parm for a fancy feel.
- Combine
- Drop the spaghetti straight into the pan. Toss around so the noodles soak up that sauce. If the sauce is too thick, just add a splash of the reserved pasta water.
- Create the Sauce
- Pour in the heavy cream. Keep the skillet on medium-low. Let it just start to simmer. Stir in Parmesan, a spoon at a time, and keep going till it’s thick and velvety. If it’s bubbling everywhere, turn the burner down.
- Add Veggies
- Toss in the chopped sun-dried tomatoes. Stir so they give up all their flavor. Add spinach by the handful, letting each pile wilt before you add more. Flip them around so nothing stays raw.
- Sauté the Garlic
- Warm olive oil in a big pan over medium. When it’s shiny, add minced garlic. Let it mellow out for about two minutes until the edges start to turn golden—keep an eye on it so it doesn’t burn.
- Boil the Spaghetti
- Bring a big pot of salted water to a rolling boil—it should taste salty like the ocean. Cook your pasta just till it’s al dente, then drain but hold back a little pasta water in case your sauce needs thinning out.
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One time I went a little wild with the sun-dried tomatoes and honestly, it made everything pop. That’s now our family’s little secret for rich saucy flavor. It became our must-make for friendly get-togethers—and the whole crew can’t resist sneaking tastes while it simmers on the stove.
Best Storage Tricks
Pop leftovers in a tight container and chill for up to three days. When you heat it up, add a bit of milk or cream in a skillet and stir gently so the sauce gets creamy again. If you’re prepping early, leave the spinach just shy of fully cooked and toss in more fresh right before eating.
Switch It Up
No heavy cream? Use half-and-half—your sauce will be lighter but still tasty. Dairy-free milk works if you go for plain and add a splash more olive oil. Want extra protein? Stir in some chickpeas or cooked chicken strips at the end.
Enjoy It Your Way
Dig in as a main with crusty bread on the side to catch all that sauce. Want something fresher? Whip up a fast salad with lemony dressing. A cold glass of Pinot Grigio is the perfect match if you like wine.
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Culture in the Mix
This comfy pasta owes its creamy sauce to old-school Italian grandmas, but the zingy sun-dried tomatoes are pure California style. While everyone started buzzing about sun-dried tomatoes in the eighties, cooks in the Mediterranean have used them for ages to boost flavor fast.
Common Recipe Questions
- → Is it cool to swap in fresh tomatoes for the sun-dried ones?
Sun-dried tomatoes are chewy and strong-tasting, but you can use regular tomatoes if you want it fresher. Just cook them down till they're soft and a little sweet for more flavor.
- → What other types of pasta can I use in place of spaghetti?
Try fettuccine, linguine, or penne. All of these noodles grab onto that creamy sauce and hold the spinach and tomatoes well.
- → Can I make this totally vegetarian?
Yep, it's already vegetarian as is. Double-check your Parmesan—some brands are made without animal rennet so they're friendly for everyone.
- → Could I switch out heavy cream for milk?
You can swap in milk, just know the sauce won't be as thick or rich. If you want it creamier, let it cook down a bit longer or add a scoop of cream cheese.
- → What's the best way to keep leftovers?
Stash extras in a sealed container in the fridge for up to three days. When it’s time to eat again, warm it slow on the stove with a splash of extra cream or milk to loosen up the sauce.
- → What kinds of protein go well with this meal?
Grilled chicken tastes great, or you can toss in shrimp or crispy bacon for an extra filling bowl.