Creamy Spinach & Sun-Dried Tomato Pasta

Spinach Tomato Pasta is a creamy, comforting dinner made with tender pasta, baby spinach, sun-dried tomatoes, garlic, Parmesan, and a silky cream sauce. It comes together with simple ingredients but still feels rich and restaurant-style. Spinach Tomato Pasta is perfect for busy weeknights, cozy weekends, or an easy meatless meal when you want something satisfying without a lot of prep.

The sweetness of sun-dried tomatoes balances the creamy sauce, while spinach adds freshness and color. A little garlic, Italian seasoning, and Parmesan bring everything together.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: About 40 minutes
Servings: 4 to 6

Ingredients

For the Pasta

• 12 ounces penne, fettuccine, rigatoni, or rotini
• 1 tablespoon salt for the pasta water

For the Creamy Sauce

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 garlic cloves, minced
• 3/4 cup sun-dried tomatoes, drained and sliced
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 3/4 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes, optional
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 4 cups baby spinach
• 1/2 cup reserved pasta water, as needed
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley or basil

Why You’ll Love This Recipe

Spinach Tomato Pasta is creamy, colorful, and easy to make with ingredients that are available in most grocery stores. The sauce is rich without being overly heavy, and the sun-dried tomatoes add concentrated flavor to every bite.

Another reason to love Spinach Tomato Pasta is how flexible it is. You can add chicken, shrimp, mushrooms, artichokes, or extra vegetables, or keep it simple for a vegetarian dinner.

The entire dish comes together in one pan after the pasta is cooked, which means less cleanup and an easier dinner routine.

How to Make Spinach Tomato Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.

Add the pasta and cook according to the package directions until al dente.

Before draining, reserve about 1 cup of pasta water.

Drain the pasta and set it aside.

Step 2: Prepare the Sun-Dried Tomatoes

If your sun-dried tomatoes are packed in oil, drain them well and slice them into thin strips.

If they are very large, chop them into smaller pieces so they distribute evenly throughout the sauce.

Step 3: Sauté the Garlic

Heat the olive oil and butter in a large skillet over medium heat.

Add the minced garlic and cook for about 30 seconds, stirring constantly.

Do not let the garlic brown.

Step 4: Add the Sun-Dried Tomatoes

Add the sliced sun-dried tomatoes to the skillet.

Cook for 1 to 2 minutes so they soften slightly and release their flavor into the oil.

This step gives Spinach Tomato Pasta a deeper, richer tomato flavor.

Step 5: Add the Flour

Sprinkle the flour over the garlic and tomatoes.

Stir constantly for about 1 minute.

This creates a light roux that helps thicken the sauce.

Step 6: Add Milk and Cream

Slowly pour in the milk while whisking or stirring.

Add the heavy cream and continue stirring until the mixture is smooth.

Cook for 3 to 4 minutes, or until the sauce begins to thicken.

Step 7: Season the Sauce

Add Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper.

Stir well and reduce the heat to low.

Step 8: Add the Parmesan

Add the grated Parmesan a little at a time.

Stir continuously until the cheese melts into the sauce.

The sauce for Spinach Tomato Pasta should be smooth, creamy, and thick enough to coat the back of a spoon.

Step 9: Add the Spinach

Add the baby spinach in batches.

Stir after each addition until the leaves wilt into the sauce.

This usually takes only 2 to 3 minutes.

Step 10: Add the Pasta

Add the cooked pasta to the skillet.

Toss gently until every piece is coated in the creamy sauce.

If the sauce is too thick, add a splash of reserved pasta water.

Spinach Tomato Pasta should look creamy and glossy rather than dry.

Step 11: Add Lemon Juice

Stir in the fresh lemon juice.

The acidity helps balance the richness of the cream and Parmesan.

Taste and adjust the salt, pepper, or red pepper flakes if needed.

Step 12: Garnish and Serve

Remove the skillet from the heat.

Sprinkle with chopped parsley or basil and extra Parmesan.

Serve Spinach Tomato Pasta immediately while the sauce is warm and creamy.

Serving Suggestions

Spinach Tomato Pasta is filling enough to serve on its own, but fresh sides help balance the richness.

Serve Spinach Tomato Pasta with a crisp green salad, Caesar salad, roasted asparagus, steamed broccoli, or garlic bread.

For extra protein, serve it with grilled chicken, baked salmon, shrimp, or sliced Italian sausage.

A simple tomato cucumber salad also pairs well with the creamy sauce.

For an easy no-bake dessert, try our No Bake Twix Bars with a buttery biscuit base, gooey caramel, and smooth chocolate topping.

Recipe Tips

Use freshly grated Parmesan whenever possible because it melts more smoothly than pre-shredded cheese.

Cook the pasta only until al dente so it stays firm after being tossed with the hot sauce.

Reserve pasta water before draining. The starchy water is useful for loosening the sauce without making it watery.

Add the spinach gradually so it wilts evenly.

For the best texture, keep the heat low after adding Parmesan. High heat can cause creamy cheese sauces to separate.

Drain oil-packed sun-dried tomatoes well so the finished dish does not become greasy.

Taste before adding extra salt because Parmesan and sun-dried tomatoes can both be salty.

Easy Variations

Spinach Tomato Pasta is easy to customize with different proteins and vegetables.

Add cooked chicken breast for a heartier meal.

Shrimp also works well and pairs naturally with the garlic cream sauce.

For extra vegetables, add mushrooms, zucchini, roasted red peppers, peas, or artichoke hearts.

You can turn Spinach Tomato Pasta into a spicy version by adding more red pepper flakes or a little cayenne pepper.

For extra tang, add a spoonful of cream cheese or a small amount of crumbled feta.

If you want a lighter sauce, replace part of the heavy cream with whole milk.

You can also use whole-wheat pasta, chickpea pasta, or gluten-free pasta.

You may also enjoy our Comfort Food Stuffed Eggplant Bake for a hearty dinner with tender eggplant, savory beef, tomatoes, ricotta, and melted cheese.

Make-Ahead Instructions

Spinach Tomato Pasta is best served fresh, but several parts can be prepared in advance.

Slice the sun-dried tomatoes and grate the Parmesan up to two days ahead.

The sauce can be made several hours ahead and stored in the refrigerator. Reheat it gently over low heat with a splash of milk before adding the pasta.

If making the entire dish ahead, slightly undercook the pasta so it does not become too soft when reheated.

Storage and Reheating

Store leftover Spinach Tomato Pasta in an airtight container in the refrigerator for up to 3 days.

Reheat it gently in a skillet over medium-low heat.

Add a small splash of milk, cream, or water to loosen the sauce as it warms.

You can also microwave individual portions in short intervals, stirring between each interval.

Avoid overheating because creamy sauces can separate if they become too hot.

Nutrition Information

Approximate nutrition per serving:

Calories: 570
Protein: 19 g
Carbohydrates: 60 g
Fat: 29 g
Saturated Fat: 15 g
Fiber: 5 g
Sugar: 8 g
Sodium: 720 mg

Nutrition values are estimates and may vary depending on the pasta, cream, Parmesan, sun-dried tomatoes, and serving size.

Frequently Asked Questions

Can I use frozen spinach?

Yes. Thaw it completely and squeeze out as much liquid as possible before adding it to the sauce.

Can I make this without heavy cream?

Yes. Use whole milk or half-and-half, but the sauce will be slightly lighter.

What pasta shape works best?

Penne, rigatoni, rotini, farfalle, and fettuccine all work well because they hold the creamy sauce nicely.

Can I add chicken?

Yes. Sliced grilled or sautéed chicken makes the dish more filling and adds extra protein.

Why did my sauce become too thick?

The sauce naturally thickens as it sits. Add reserved pasta water or milk a little at a time until the desired consistency returns.

Can I make this spicy?

Yes. Add more red pepper flakes, cayenne pepper, or chili oil.

Can I freeze it?

Cream sauces can change texture after freezing, so refrigerated leftovers are usually better.

Final Thoughts

Spinach Tomato Pasta is a simple way to turn pantry staples and fresh spinach into a creamy, satisfying dinner.

Because Spinach Tomato Pasta can be customized with chicken, shrimp, vegetables, or different pasta shapes, it is easy to adapt for different meals and occasions.

Keep this Spinach Tomato Pasta recipe handy whenever you want a quick meatless dinner that still feels rich and comforting.

With tender pasta, garlicky cream sauce, sweet sun-dried tomatoes, fresh spinach, and Parmesan, Spinach Tomato Pasta delivers cozy flavor with very little effort.