Description
Creamy Spinach and Sun-Dried Tomato Spaghetti
Ingredients:
250 g spaghetti
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup sun-dried tomatoes, sliced
2 cups fresh spinach
1/2 tsp black pepper
1/4 tsp salt (or to taste)
Extra Parmesan cheese for garnish
Instructions:
1. Cook the Spaghetti: Boil water in a large pot and cook spaghetti according to the package instructions. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
2. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and bring to a gentle simmer.
3. Add Cheese and Seasonings: Lower the heat and mix in Parmesan cheese, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth.
4. Incorporate Spinach and Tomatoes: Add fresh spinach and sun-dried tomatoes to the skillet. Cook for 2-3 minutes until the spinach wilts.
5. Combine with Spaghetti: Add the cooked spaghetti to the sauce, tossing to coat evenly. If needed, add some reserved pasta water to loosen the sauce.
6. Serve: Transfer the pasta to serving plates, garnish with extra Parmesan cheese, and serve warm.
Step-by-Step Guide
Follow these detailed steps for perfect pasta every time. First, begin boiling heavily salted water for your spaghetti. As it cooks, prepare your mise en place: mince the garlic, slice the sun-dried tomatoes, grate the Parmesan, and measure your cream and spinach. When the pasta is al dente, reserve that crucial 1/2 cup of starchy water before draining. In your skillet, gently sauté the garlic in olive oil until fragrant but not browned—about 60 seconds is key. Pour in the cream and bring to a very gentle simmer; do not let it boil vigorously. Reduce the heat to low before adding the Parmesan, stirring constantly until a luxuriously smooth sauce forms. Gradually add the spinach and tomatoes, wilting the spinach fully. Finally, add the drained pasta directly to the skillet, tossing vigorously with tongs. Add reserved pasta water a tablespoon at a time until the sauce coats each strand beautifully.
Serving Suggestions
This rich pasta pairs wonderfully with simple, contrasting sides. Serve it with a crisp arugula salad dressed in a lemon vinaigrette to cut through the creaminess. For protein, add grilled chicken strips or sautéed shrimp directly into the dish. A side of crusty garlic bread is perfect for soaking up any remaining sauce. For a wine pairing, choose a crisp Pinot Grigio or a light Chardonnay.
How-to Summary
To summarize: Cook and drain pasta, saving some water. Sauté garlic, warm cream, and melt Parmesan into a sauce. Wilt spinach and tomatoes in the sauce, then toss with the pasta, using pasta water to adjust consistency. Garnish and serve immediately.
Frequently Asked Questions
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be less rich and thick. To compensate, let it simmer a bit longer to reduce, or add a tablespoon of cream cheese for stability.
My sauce seems too thin. How can I thicken it?
Let it simmer on low heat for a few more minutes. The starches from the pasta water will also help thicken it as you toss. You can also add a bit more grated Parmesan.
Can I make this dish ahead of time?
Pasta is best served fresh. The sauce can separate upon reheating. If necessary, reheat gently on the stove with a splash of cream or milk.
What can I use instead of sun-dried tomatoes?
Roasted red peppers or a tablespoon of tomato paste mixed into the cream are excellent substitutes for a different but still flavorful profile.
Is there a way to make this recipe vegetarian?
This recipe is vegetarian as written. To make it vegan, use plant-based cream, nutritional yeast or vegan Parmesan, and ensure your pasta is egg-free.
Common Mistakes to Avoid
- Overcooking the garlic: Burnt garlic turns bitter. Sauté only until fragrant.
- Adding cheese to high heat: High heat can cause the cheese to seize and become grainy. Always lower the heat before adding Parmesan.
- Skipping the pasta water: The starchy water is essential for helping the sauce adhere to the pasta and for adjusting consistency.
- Using pre-grated cheese: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. Always grate your own.
Conclusion
This Creamy Spinach and Sun-Dried Tomato Spaghetti is a restaurant-quality dish that comes together with simple techniques and ingredients. By following the detailed guide and avoiding common pitfalls, you can create a consistently delicious, comforting meal that’s sure to impress. The balance of rich cream, savory Parmesan, earthy spinach, and tangy tomatoes makes for a truly satisfying pasta experience. Enjoy your culinary creation!