Description
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a vibrant and creamy pasta dish that combines whole-wheat spaghetti, fresh spinach, and a luscious sauce made from sun-dried tomatoes, sour cream, and Parmesan cheese. Ready in just 25 minutes, it’s a flavorful and wholesome meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
For the Pasta:
- 4 cups fresh spinach leaves
- 8 ounces whole-wheat spaghetti (or your preferred type)
For the Sauce:
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 cup low-sodium vegetable or chicken broth
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Add the fresh spinach during the last minute of cooking to wilt it gently. Drain the pasta and spinach, then set aside.
- Prepare the Sauce: In a large skillet, heat a tablespoon of the reserved oil from the sun-dried tomatoes over medium heat. Add the chopped red onion and cook until softened, about 3-4 minutes.
- Add Garlic and Spices: Stir in the minced garlic and crushed red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
- Combine Ingredients: Add the chopped sun-dried tomatoes to the skillet, followed by the vegetable or chicken broth. Bring the mixture to a simmer and let it cook for about 5 minutes to meld the flavors.
- Make it Creamy: Reduce the heat to low and stir in the sour cream and grated Parmesan cheese. Season the sauce with salt and pepper to taste, mixing until it becomes creamy and well combined.
- Combine Pasta and Sauce: Add the cooked spaghetti and spinach to the skillet, tossing gently to coat the pasta evenly with the sauce.
- Serve: Remove from heat and serve immediately, garnished with extra Parmesan cheese if desired for added flavor and presentation.
Notes
- To make this dish vegetarian, use vegetable broth instead of chicken broth.
- For a lighter version, substitute sour cream with Greek yogurt or use a low-fat sour cream.
- Adjust the crushed red pepper flakes to your preferred level of spiciness.
- Reserve some sun-dried tomato oil for flavoring the sauce or drizzling on top before serving.
- This dish pairs well with a crisp green salad or garlic bread.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
