Healthy Recipes Main Dish Pasta Main Dish Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce 4.8 (110) 99 Reviews To achieve flavor quickly in this sun-dried tomato pasta recipe, we use the oil from sun-dried tomatoes to create the base of the cream sauce. Meanwhile, the residual heat of the pasta wilts the spinach in record time for a fast weeknight dinner. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on May 14, 2025 Reviewed by Dietitian Sarah Pflugradt, Ph.D., RDN, CSCS Reviewed by Dietitian Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Active Time: 20 mins Total Time: 20 mins Servings: 4 Nutrition Profile: Nut-Free Soy-Free Jump to Nutrition Facts From start to finish, our Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is done in only 20 minutes, but it will smell like you've been cooking for hours. We start by sautéing antioxidant-rich sun-dried tomatoes, onions and garlic in the oil from the sun-dried tomatoes, intensifying the flavor. The tangy sour cream provides the creaminess that melts right into the warm broth. Fiber-packed whole-wheat spaghetti noodles cling to the sauce, and our genius method of wilting spinach with the hot noodles is a time-saver. Keep reading for our expert tips, including other ways to use sun-dried tomato cream sauce and substitutions for making this meal vegetarian. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Feel free to make this recipe with any pasta shape—spaghetti is a suggestion. We use a quick technique for wilting spinach without overcooking it: placing it in a colander and draining cooked spaghetti over it. For added flavor, we used oil-packed sun-dried tomatoes and included some of the oil from the jar to cook the onions, sun-dried tomatoes and garlic to make the base of the cream sauce. If you're following a strict vegetarian diet, stick with the vegetable broth and swap the Parmesan cheese for a plant-based substitute or nutritional yeast, as regular Parm is made with animal rennet. Nutrition Notes Like canned and fresh tomatoes, sun-dried tomatoes are rich in vitamin C and also provide other vitamins and minerals, like vitamin K and potassium. They are loaded with antioxidants, particularly lycopene, which has been shown to help protect the heart and arteries, lower blood pressure, protect against stroke and lower men's risk of prostate cancer. Whole-wheat spaghetti is made with whole grains, and whole grains have a plethora of health benefits. They're filled with vitamins, minerals, protein, fiber and antioxidants. The fiber in whole grains is soluble, which helps lower blood pressure and cholesterol levels, reducing your risk of heart disease. Whole grains can also help reduce inflammation. If whole-wheat pasta is not tasty for you, but you want its benefits, try using half whole-wheat spaghetti and half regular spaghetti to help ease into the flavor. Fresh spinach is a nutrient-packed addition to any pasta dish. It is high in water content, so it wilts down and blends in with almost no effort. Spinach is high in folate, which is important to prevent neural tube defects during pregnancy, and it is also an essential nutrient for heart health. Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey Cook Mode (Keep screen awake) Ingredients 5 ounces baby spinach, coarsely chopped 8 ounces whole-wheat spaghetti ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar ½ cup halved and thinly sliced onion 3 cloves garlic, minced ¼ teaspoon crushed red pepper ¼ teaspoon salt ¼ teaspoon ground pepper 1 cup low-sodium vegetable or chicken broth ½ cup sour cream ¼ cup grated Parmesan cheese 1 tablespoon unsalted butter Directions Place 5 ounces spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high heat. Add 8 ounces spaghetti and cook according to package directions. Drain the pasta over the spinach; toss to wilt the spinach. Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey Meanwhile, heat ½ cup sun-dried tomatoes along with 1 tablespoon of the oil in a large skillet over medium heat. Add ½ cup onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes. Add garlic, ¼ teaspoon crushed red pepper, ¼ teaspoon salt and ¼ teaspoon pepper; cook, stirring, for 1 minute. Increase heat to medium-high and add 1 cup broth; cook, stirring, until reduced by about half, about 2 minutes. Stir in ½ cup sour cream, ¼ cup Parmesan and 1 tablespoon butter. Add the spaghetti and spinach; toss to coat well. Photography / Kelsey Hansen, Styling / Greg Luna Equipment Large colander, large saucepan, large skillet Frequently Asked Questions Can I add more vegetables? You can add meaty strips of portobello mushrooms and roasted red, yellow or orange bell peppers, shaved Brussels sprouts or sliced asparagus spears. Additionally, you can use kale instead of spinach. Can I use the sun-dried tomato cream sauce on anything else? Absolutely! The sauce is a flavor powerhouse that, in addition to flavoring all kinds of pasta, is perfect for topping chicken, pork or fish, as well as vegetables. It can also be used in soups and casseroles. What should I serve with Spaghetti & Spinach with Sun-Dried Tomato? You can turn this into a one-dish meal by adding a desired protein at the end of cooking, such as bite-sized strips of rotisserie chicken or some grilled shrimp. A salad, such as our Copycat Chick-fil-A Kale Salad, Watermelon & Arugula Salad or Mixed Lettuce Salad with Cucumber Herb Vinaigrette, pairs perfectly with this dish. You may also want to include rolls or bread, as the sauce is so delicious you'll want to soak up every last drop. How should I store and reheat leftovers? Transfer cooled leftovers into an airtight container and store in the refrigerator for up to 3 days. It's important to gently reheat this dish so the sauce doesn't curdle. Transfer the pasta to a skillet set over low to medium heat, watching it closely. You may need to add a splash of water to thin out the sauce. We don't recommend using a microwave for this dish. However, if you must, reheat it on Low and check it often, stirring in between. EatingWell.com, September 2021 Save Rate Print Nutrition Facts (per serving) 380 Calories 16g Fat 51g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 1/4 cups Calories 380 % Daily Value * Total Carbohydrate 51g 19% Dietary Fiber 7g 25% Total Sugars 3g Added Sugars 1g 2% Protein 13g 26% Total Fat 16g 21% Saturated Fat 6g 30% Cholesterol 26mg 9% Vitamin A 2763IU 55% Sodium 330mg 14% Potassium 587mg 12% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Jan Valdez, Jan Valdez Jan Valdez has years of experience working in test kitchens, primarily in research and development and product development. Her experience in the Good Housekeeping test kitchen in New York City launched a career in professional test kitchens. EatingWell's Editorial Guidelines Carrie Myers, M.S., Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines