Creamy Spaghetti & Spinach

Silky spaghetti tangled with spinach gets coated in a creamy sauce bursting with bits of sun-dried tomato. Each bite is packed with comfort and big flavor. With just a few everyday kitchen staples, you end up with something that tastes like it came from your favorite Italian spot. All finished in under half an hour, so it feels fancy but is super simple to pull off.

This one came about when I was rooting through the pantry for something fast but a little bit special. Now it’s a go-to in my house, even though my husband isn’t usually into creamy pasta—he says the tomatoes really make it pop. And my niece, who claims she hates tomatoes, asks for seconds whenever I make this.

Dreamy Pasta Base

• Spaghetti: Holds onto the sauce perfectly; look for pasta made from good durum wheat if you want it a bit springy and not mushy.
• Olive oil: Gets things tasting awesome from the start; extra virgin brings deep flavor, but regular olive oil works too if you want the other stuff to stand out.
• Garlic: This is the soul of the whole thing; using fresh garlic gives the sauce loads of flavor that you just can’t fake.
• Sun-dried tomatoes: Bring a punch of tang and savory bite; the ones in oil are softer and taste richer than dried-up kinds.
• Fresh spinach: Brightens everything up and bumps up the nutrition; baby spinach wilts down quickly and doesn’t need prep.
• Heavy cream: Makes the sauce extra smooth and rich; higher fat keeps everything from splitting when you heat it.
• Parmesan cheese: Adds cheesy flavor and thickens the sauce; grate your own so it melts fast and smooth.
• Salt and pepper: Amp up everything; use kosher salt plus fresh black pepper for clean, sharp flavor.
• Crushed red pepper flakes: Totally up to you, but a pinch adds just the right little kick to cut the creaminess.

Easy Cooking Steps

Plating flair:

Twist pasta onto plates, piling it up for some nice height. Top with extra cheese and a dash of black pepper to make it look extra tasty.

Resting it out:

Once coated in sauce, let the pasta sit for a minute so the sauce thickens a bit and all the flavors get cozy together.

Final spice check:

Add salt, pepper, and some chili flakes if you like things spicy. Remember Parmesan already brings salt, so start slow.

Saucy finish:

Use tongs to toss your drained spaghetti straight into the skillet. Add pasta water little by little if the sauce is sticking too much.

Cheese time:

Take the pan off the heat before stirring in Parmesan handful by handful. That way, it melts smooth and doesn’t get clumpy.

Get saucy:

Pour in heavy cream while stirring. Let it gently bubble, not boil, for a couple minutes until it feels rich and thickened up.

Spinach goes in:

Drop in a few handfuls of spinach at a time. Toss until it slumps down—it’ll cook fast and work its way into the sauce.

Tomato magic:

Chop up sun-dried tomatoes, then add them to the pan with the garlic. Let them sizzle softly to flavor the oil.

Garlic start:

While the noodles cook, heat up olive oil in a deep pan. Add in garlic and cook till it smells awesome—not brown, just golden at the edges.

Noodle prep:

Boil salted water (like the sea), cook spaghetti just under al dente, and save a scoop of the pasta water for the sauce before draining.

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My grandma from Italy always said, never rinse pasta when it’s done. The little bit of starch clinging to the noodles is what makes the sauce stick just right. First time I made this for her, she smiled when I tossed the noodles right from the strainer into the sauce—no rinse. That’s real Italian style, and it makes me think of her every time I cook this, and how even simple steps pass on family tradition.

Perfect Pairings

This pasta shines alongside a crisp arugula salad tossed with lemon, Parmesan, and olive oil—the fresh, peppery greens balance the creamy dish. Having a glass of unoaked Chardonnay or Pinot Grigio helps clear your palate and pairs great with the tang of the tomatoes. Hot garlicky bread is a must for getting every last bit of that sauce—just rub cut garlic on toasted bread and drizzle a little olive oil over top for the best side.

Easy Ways to Switch It Up

You can totally bulk this up with more protein. Pan-seared shrimp or scallops added at the end make it extra special and light. Grilled chicken tossed in brings extra heartiness but doesn’t overpower the sauce. Even something like white beans or crisped halloumi work—beans bring some creamy bite, the cheese adds a salty chew that’s just awesome with the creamy sauce.

Leftovers the Fun Way

If you’ve got leftovers, let them cool off, then stash them in a shallow, tight container. Sit in the fridge for up to three days—they’ll actually taste even better tomorrow. Gently reheat on the stove with some cream or milk added, or microwave with a damp paper towel in short bursts so it doesn’t dry out. Want something fun? Chop up the leftovers and use them inside an omelet or in savory breakfast crepes.

After years of chef work, I’ve learned that the best meals are the simple but luxe ones. This pasta checks both boxes—velvety and rich, but never heavy thanks to the pop of tomato and greens. It’s fun to see people’s faces when they try their first forkful, and it always reminds me why I love to cook. It’s more than just directions—it’s memories made around the table, using whatever you’ve got to create something everyone talks about long after dinner’s done.

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Recipe FAQs

→ Can I use another kind of pasta?

For sure! While spaghetti is great, feel free to switch it up. Penne, fettuccine, or even linguine work just as well with this sauce.

→ How can I keep my cream sauce smooth?

Keep your heat on the low side when stirring in the cream, avoiding boiling at all costs. Stir non-stop and add Parmesan after removing from the heat.

→ Can this dish be prepped ahead?

Cream-based sauces are best fresh. If you need to prepare ahead, cook the pasta then make the sauce when you're ready to eat. Warm leftovers slowly, adding a bit of cream.

→ Is there a heavy cream substitute?

You can try half-and-half, though the sauce will be thinner. For a lighter option, mix evaporated milk with a little flour to help it thicken.

→ How do I add some protein?

Grilled chicken, shrimp, or sausage would all be great additions! Cook your protein first and then use the same pan to make your sauce.