How should I store and reheat leftovers?

Leftover dishes can be stored in an airtight container in the refrigerator for up to three days. To reheat leftover dishes, use low or medium heat and add a little extra water to the sauce, if needed, to prevent it from thickening. Stir frequently and avoid reheating in the microwave to prevent the sauce from separating. The stovetop is the best method for reheating leftover dishes.

Can I use frozen spinach instead of fresh?

Yes, you can substitute thawed, drained frozen spinach for fresh spinach. Mix the frozen spinach with the drained pasta. You do not need to precook the spinach; the hot pasta will heat it through. Be sure to drain the spinach thoroughly to prevent the sauce from being watery.

What can I use instead of sour cream?

Greek yogurt is a suitable substitute for sour cream in recipes to provide a similar creamy, sour taste. Substitute sour cream with an equal amount of Greek yogurt and adjust other ingredients accordingly. Greek yogurt is often more sour than sour cream. Non-dairy yogurts may be substituted for sour cream and other dairy products and seasoned to taste.

What pasta can I use for this recipe?

Whole-wheat spaghetti is recommended, though other types of pasta can be substituted. Penne and fusilli are other pasta choices, and gluten-free pasta can be substituted. Cook other types of pasta according to package directions for desired doneness.

Can I use this sauce on other dishes?

Absolutely! The sun-dried tomato cream sauce works well with chicken, fish, and other vegetables and can be used in casseroles. To use the sauce with meat dishes, you may want to add broth or cream. Experiment with different proteins to add variety to your diet.

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce: Fast Pasta Dinner with Rich Flavor

By Mason BrooksSep 21, 2026

Sautéed sun-dried tomatoes, onions, and garlic provide flavor to the cream sauce in this pasta recipe. Spaghetti with spinach can be made in 20 minutes. Sun-dried tomatoes give extra flavor to every bite of pasta. Fresh spinach added to hot pasta cooks quickly without becoming limp.

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce: Fast Pasta Dinner with Rich Flavor

Whole-wheat spaghetti adds taste and nutritional value to this recipe. Oil from sun-dried tomatoes contributes richness to the sauce. Sour cream adds richness and flavor. Fresh garlic and onion help enhance the other flavors in the dish for a quick meal.

Check for cooked but fresh dark green spinach. Be careful not to burn or overcook the onions and garlic, which can cause a bitter taste. Cook onions and garlic until they are soft but still fragrant. Check that the noodles are evenly coated with sauce to see if the dish is ready to serve.

To serve, provide a side salad or bread for customers to eat with the sauce. Leftovers can be refrigerated for up to three days and reheated slowly to avoid curdling the cream sauce.

Why you'll love this recipe

Can be made in 20 minutes for a quick, healthy weeknight meal.
Sun-dried tomatoes packed in olive oil provide strong flavor and help create a quick sauce.
Wilting spinach in hot pasta is a method of incorporating it into meals more efficiently and retaining nutrients and color.
Whole-wheat spaghetti provides added texture and nutrition. Whole-wheat spaghetti is a nutritious pasta choice because it is high in fiber.
One pan is used to prepare the food. This is convenient for clean-up and emphasizes the delicious flavor of the dish.

Instructions

Place spinach in a large colander in the sink.

Bring a large saucepan of water to a boil over high heat.

Add spaghetti and cook according to package directions.

Drain the pasta over the spinach; toss to wilt the spinach.

Meanwhile, heat sun-dried tomatoes and oil in a large skillet over medium heat.

Add onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.

Add garlic, crushed red pepper, salt, and pepper; cook, stirring, for 1 minute.

Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes.

Stir in sour cream, Parmesan, and butter. Add spaghetti and spinach; toss to coat well.

FAQ

Yes, you can include healthy vegetables such as mushrooms and peppers and kale in your pasta dish. To include additional vegetables in your meal, prepare them until tender and mix them with the pasta. Consider the cooking times of all ingredients to ensure they're fully cooked when served. Try to cut additional vegetables into similar sizes for even cooking.

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Dinner Pasta Italian

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce: Fast Pasta Dinner with Rich Flavor

By Mason BrooksSep 21, 2026

Servings

Jump to recipe

To serve, provide a side salad or bread for customers to eat with the sauce. Leftovers can be refrigerated for up to three days and reheated slowly to avoid curdling the cream sauce.

Why you'll love this recipe

Can be made in 20 minutes for a quick, healthy weeknight meal.
Sun-dried tomatoes packed in olive oil provide strong flavor and help create a quick sauce.
Wilting spinach in hot pasta is a method of incorporating it into meals more efficiently and retaining nutrients and color.
Whole-wheat spaghetti provides added texture and nutrition. Whole-wheat spaghetti is a nutritious pasta choice because it is high in fiber.
One pan is used to prepare the food. This is convenient for clean-up and emphasizes the delicious flavor of the dish.

Ingredients

Servings4

•5 ounces baby spinach (coarsely chopped)
•8 ounces whole-wheat spaghetti
•1 tablespoon oil from sun-dried tomato jar
•½ cup slivered oil-packed sun-dried tomatoes
•½ cup onion (halved and thinly sliced)
•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

Instructions

1
Place spinach in a large colander in the sink.
2
Bring a large saucepan of water to a boil over high heat.
3
Add spaghetti and cook according to package directions.
4
Drain the pasta over the spinach; toss to wilt the spinach.
5
Meanwhile, heat sun-dried tomatoes and oil in a large skillet over medium heat.
6
Add onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
7
Add garlic, crushed red pepper, salt, and pepper; cook, stirring, for 1 minute.
8
Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes.
9
Stir in sour cream, Parmesan, and butter. Add spaghetti and spinach; toss to coat well.