Description
This wholesome and flavorful Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a quick and nutritious dinner option. Whole-wheat spaghetti is cooked to al dente and tossed with freshly wilted spinach and a rich, creamy sauce made from sun-dried tomatoes, garlic, Parmesan, and sour cream for a satisfying meal ready in just 30 minutes.
Ingredients
Scale
Pasta and Greens
- 8 ounces whole-wheat spaghetti
- 5 ounces baby spinach, coarsely chopped
Sauce
- ½ cup slivered oil-packed sun-dried tomatoes
- 1 tablespoon oil from the sun-dried tomato jar
- ½ cup halved and thinly sliced onion
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup low-sodium vegetable or chicken broth
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Prepare the spinach: Place the coarsely chopped baby spinach in a large colander set in the sink. This will be used to wilt the greens with the hot pasta water.
- Cook the spaghetti: Bring a large saucepan of water to a boil over high heat. Cook the whole-wheat spaghetti according to package directions until al dente. Drain the spaghetti directly over the colander holding the spinach so that the hot pasta water wilts the spinach leaves gently.
- Sauté sun-dried tomatoes and onions: Heat the oil from the sun-dried tomato jar in a large skillet over medium heat. Add the sliced onions and slivered sun-dried tomatoes and cook for about 3 minutes, stirring occasionally, until the onions soften and tomatoes release their flavor.
- Add aromatics and spices: Stir in the minced garlic, crushed red pepper, salt, and ground black pepper. Cook for an additional minute to toast the garlic and allow the spices to bloom.
- Deglaze and reduce broth: Increase the heat to medium-high and pour in the vegetable or chicken broth. Cook the mixture until the liquid reduces by half, about 2 minutes, intensifying the flavor of the sauce.
- Incorporate creamy elements: Stir in sour cream, grated Parmesan cheese, and unsalted butter into the skillet. Mix continuously until the sauce becomes smooth, creamy, and well combined.
- Combine pasta and spinach with sauce: Add the drained spaghetti and wilted spinach to the skillet. Toss thoroughly to coat the pasta and greens evenly with the sun-dried tomato cream sauce.
- Serve immediately: Plate the creamy spaghetti and spinach mixture hot. Enjoy this quick and flavorful meal fresh from the skillet for the best taste and texture.
Notes
- Be sure to drain the pasta over the spinach to wilt it naturally without overcooking.
- Use whole-wheat spaghetti to add fiber and nutrients for a healthier twist.
- You can substitute vegetable broth with chicken broth based on dietary preference.
- Adjust crushed red pepper quantity to control the level of spiciness.
- For a dairy-free version, swap sour cream with coconut cream and omit Parmesan cheese.
