Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
This comforting pasta dish combines whole-wheat spaghetti, baby spinach, and sun-dried tomatoes in a rich, creamy sauce enhanced by broth, garlic, and Parmesan for a balanced, delicious meal.
Equipment
- 1 Large skillet
Ingredients
Main ingredients
- 5 ounces Baby spinach coarsely chopped
- 8 ounces Whole-wheat spaghetti
- 1 tablespoon Oil from sun-dried tomato jar
- 0.5 cup Slivered oil-packed sun-dried tomatoes
- 0.5 cup Onion halved and thinly sliced
- 3 cloves Garlic minced
- 0.25 teaspoon Crushed red pepper
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground pepper
- 1 cup Low-sodium vegetable or chicken broth
- 0.5 cup Sour cream
- 0.25 cup Grated Parmesan cheese
- 1 tablespoon Unsalted butter
Instructions
Instructions
- Bring a large pot of water to a boil for the spaghetti. Cook until al dente according to package directions. Drain and set aside.
- Heat the sun-dried tomato oil in a large skillet over medium heat. Add sliced onion and sauté for 3-4 minutes until softened and slightly golden.
- Stir in minced garlic and crushed red pepper. Cook 30 seconds until fragrant.
- Add slivered sun-dried tomatoes and cook for 2 minutes, stirring occasionally.
- Pour in broth, salt, and pepper. Simmer for 5 minutes to blend flavors.
- Reduce heat and add chopped spinach. Cook 2-3 minutes until wilted and vibrant.
- Add cooked spaghetti to sauce. Stir and heat together for 1-2 minutes.
- Stir in sour cream, Parmesan cheese, and butter. Mix until creamy and glossy. Serve immediately.
Notes
Reheat leftovers gently with broth or water. Use frozen spinach or pre-minced garlic for convenience. Can substitute sour cream with Greek yogurt or make it vegan with plant-based alternatives.