Description
This delicious Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce combines whole-wheat pasta with nutrient-packed spinach and a flavorful, creamy sun-dried tomato sauce. Ready in just 30 minutes, this dish is a perfect weeknight dinner that balances wholesome ingredients and indulgent flavor with a touch of heat from crushed red pepper.
Ingredients
Scale
Pasta & Vegetables
- 8 ounces whole-wheat spaghetti
- 5 ounces baby spinach, coarsely chopped
- 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
Seasonings & Sauce
- 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
- Prepare Spinach: Place the chopped baby spinach in a large colander set in the sink to await the hot pasta.
- Cook Spaghetti: Bring a large saucepan of salted water to a boil over high heat. Cook the whole-wheat spaghetti according to package instructions until al dente. Drain the pasta over the colander containing the spinach to wilt it lightly from the heat of the pasta. Set aside.
- Sauté Aromatics: In a large skillet, heat the tablespoon of oil from the sun-dried tomato jar over medium heat. Add the halved and thinly sliced onion and slivered sun-dried tomatoes. Cook for 3 minutes, stirring occasionally, until the onions soften and tomatoes release their flavor.
- Add Spices and Garlic: Stir in the minced garlic, crushed red pepper, salt, and ground pepper. Cook for 1 minute to allow the garlic to become fragrant and spices to blend.
- Reduce Broth: Increase the heat to medium-high and pour in the low-sodium broth. Cook until the liquid reduces by half, approximately 2 minutes, concentrating the flavors in the skillet.
- Create Cream Sauce: Lower heat to medium and stir in the sour cream, grated Parmesan cheese, and unsalted butter. Mix continuously until the sauce is smooth, creamy, and well combined.
- Toss Pasta & Spinach: Add the drained spaghetti and wilted spinach to the skillet with the sauce. Toss thoroughly to coat the pasta and spinach evenly with the sun-dried tomato cream sauce.
- Serve: Serve the dish immediately while hot for the best flavor and texture. Enjoy your creamy, savory spaghetti with tender spinach and tangy sun-dried tomatoes!
Notes
- You can substitute low-sodium chicken broth for vegetable broth if preferred.
- If you like a spicier dish, increase the crushed red pepper slightly.
- Whole-wheat spaghetti adds fiber and nutrients but regular spaghetti can be used.
- For a richer sauce, add more Parmesan cheese to taste.
- Leftovers can be refrigerated for up to 2 days; reheat gently to avoid separating the cream sauce.
