Spinach Spaghetti
This is the bowl I make when I want pasta on the table in 20 minutes and I still want greens in it. Spaghetti boils while garlic and sun-dried tomato warm in olive oil. A short pour of cream and the pasta water turn it into the pale sauce in the photo. Spinach goes in last, just until it wilts, so the leaves stay whole instead of dissolving. Black pepper finishes it.
The Mediterranean part is the olive oil, garlic, spinach, and sun-dried tomato. Cream is the finish, not a heavy roux. A half cup for four bowls is enough to coat the strands and still show the greens. Too much and it looks like Alfredo with a few leaves on top. The sun-dried tomatoes should be the dry-packed or oil-packed kind, chopped, so you see the red pieces the way they sit in the photo.
I twirl it into a wide bowl and grind pepper over the top. It feeds four as a side and three if it is the meal. A squeeze of lemon at the table keeps the cream from tasting flat. Leftovers tighten in the fridge, so loosen them with a splash of water.
Why you'll love it
- Ready in 20 minutes, one pot and one skillet.
- Spinach stays in leaves, not a green puree.
- Sun-dried tomato for the red bits in the photo.
- Light cream sauce, not a thick Alfredo.
Anti-Inflammatory & Mediterranean Recipes
Spinach Spaghetti
- Prep5 min
- Cook15 min
- Total20 min
- Servings4 servings
- Calories450 kcal
Ingredients
- Pasta
- Sauce
Instructions
- Boil the spaghetti in salted water until just al dente, 8 to 10 minutes. Save 1 cup of pasta water before you drain it.
- While it cooks, warm the olive oil in a wide skillet over medium. Add the garlic and sun-dried tomato. Stir 1 minute, until the garlic smells sweet.
- Pour in 1/2 cup pasta water and the cream. Simmer 1 minute, until it looks lightly glossy.
- Add the drained spaghetti and the spinach. Toss 1 minute, until the leaves wilt and the sauce clings. Add a splash more pasta water if it looks tight.
- Take it off the heat. Add salt, pepper, and lemon juice if you want it brighter. Serve with more pepper on top.
Notes & Tips
- Salted pasta water is the sauce. Do not skip the splash.
- Spinach in at the end. Earlier and it goes dark and small.
- Sun-dried tomato in oil can be blotted. Extra oil makes the sauce greasy.
- Toss, do not stir hard. That keeps the strands long.
- Nutrition: Per serving (1/4 of the skillet). Estimate, with heavy cream.
- Nutrition: Net carbohydrates: 64g
- Nutrition: WW estimate: 12 points on the current plan (pasta and cream carry the points)
- Fridge: 3 days, covered. Loosen with a splash of water when you reheat, or it clumps.
- Best the day you make it. The sauce sets as it cools.
- Nutrition is an estimate from spaghetti, spinach, sun-dried tomato, olive oil, and 1/2 cup cream. Half-and-half drops the fat.
Variations & serving ideas
- Lighter: use half-and-half, or 1/3 cup cream and an extra splash of pasta water.
- Dairy-free: use 1/2 cup unsweetened oat cream or a blended spoon of white beans with the pasta water.
- Higher protein: toss in a drained can of chickpeas, or top with grilled chicken.
- No sun-dried tomato: use a handful of halved cherry tomatoes and cook them 2 minutes.
- No spinach: kale works if you give it 3 minutes before the pasta goes in.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 450 kcal |
| Total fat | 15 g |
| Sodium | 390 mg |
| Total carbohydrate | 68 g |
| Fibre | 4 g |
| Protein | 13 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Spinach Spaghetti?
About 20 minutes in total: 5 minutes of prep and 15 minutes of cooking.
What ingredients do I need for Spinach Spaghetti?
The key ingredients include garlic, sun-dried tomatoes, spinach, pasta water, heavy cream and lemon juice. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 4 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 450 calories, 13 g protein, 68 g carbohydrates and 15 g fat.
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