Description
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a quick, easy, and flavorful vegetarian pasta dish. Whole-wheat spaghetti and spinach are tossed in a creamy, savory sauce with sun-dried tomatoes, garlic, and a touch of red pepper flakes.
Ingredients
Scale
- 5 ounces fresh baby spinach, coarsely chopped
- 8 ounces whole-wheat spaghetti (or regular spaghetti)
- 1/2 cup slivered oil-packed sun-dried tomatoes, drained, plus 1 tablespoon oil from the jar
- 1/2 medium yellow onion, halved and thinly sliced
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup low-sodium vegetable broth (or chicken broth)
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Prepare Spinach: Place the coarsely chopped spinach in a large colander in the sink.
- Cook Pasta: Bring a large saucepan of salted water to a boil over high heat. Add the spaghetti and cook according to package directions until al dente.
- Drain Pasta (and Wilt Spinach): Drain the pasta directly over the spinach in the colander. The hot water will wilt the spinach. Toss the pasta and spinach together. Set aside.
- Sauté Onion and Tomatoes: While the pasta is cooking, heat the reserved 1 tablespoon of oil from the sun-dried tomato jar in a large skillet over medium heat. Add the sliced onion and the drained, slivered sun-dried tomatoes. Cook, stirring occasionally, until the onion is softened, about 3 minutes.
- Add Aromatics: Add the minced garlic, crushed red pepper flakes, salt, and pepper to the skillet. Cook, stirring constantly, for 1 minute, or until fragrant.
- Add Broth and Reduce: Increase the heat to medium-high. Pour in the vegetable broth (or chicken broth). Cook, stirring occasionally, until the broth is reduced by about half, about 2 minutes.
- Add Creamy Ingredients: Stir in the sour cream, grated Parmesan cheese, and butter. Stir until the butter is melted and the sauce is smooth and creamy.
- Combine and Serve: Add the cooked spaghetti and wilted spinach to the skillet with the sauce. Toss gently to coat the pasta and spinach evenly. Serve immediately.
Notes
- Spinach: Using the hot, draining pasta water to wilt the spinach is a convenient and efficient method.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are recommended for their flavor and texture. Drain them well before using.
- Pasta: Whole-wheat spaghetti adds a nutty flavor and extra fiber, but you can use regular spaghetti or any other type of pasta you prefer.
- Broth: You can use vegetable broth or chicken broth. Low-sodium broth is recommended to control the saltiness of the dish.
- Sour Cream: You can substitute plain Greek yogurt for the sour cream.
- Serving Suggestions: This pasta dish is a complete meal on its own, but you can serve it with a side salad or garlic bread.
- Storage: store leftovers in the fridge for 3-4 days