spaghetti & spinach with sun-dried tomato cream sauce
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a rich, creamy pasta dish that perfectly balances the earthy spinach and tangy sun-dried tomatoes. It’s a flavorful, comforting meal that’s easy to prepare and sure to satisfy.
Ingredients
- 5 ounces baby spinach coarsely chopped
- 8 ounces whole-wheat spaghetti
- ½ cup slivered oil-packed sun-dried tomatoes plus 1 tablespoon oil from the jar
- ½ cup halved and thinly sliced onion
- 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
Step 1:
- Place the spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high heat. Add the spaghetti and cook according to the package instructions. Drain the pasta over the spinach, tossing to wilt the spinach.
Step 2:
- Meanwhile, heat the oil from the sun-dried tomatoes in a large skillet over medium heat. Add the onion and sun-dried tomatoes, cooking and stirring until softened, about 3 minutes. Add the garlic, crushed red pepper, salt, and pepper, and cook for 1 minute, stirring constantly. Increase the heat to medium-high and add the broth, cooking and stirring until the liquid reduces by about half, about 2 minutes. Stir in the sour cream, Parmesan, and butter. Add the cooked spaghetti and wilted spinach, tossing to coat everything evenly.