This quick and flavorful pasta dish combines the richness of sun-dried tomatoes with the creaminess of sour cream, making it a perfect option for a busy weeknight. The key to its rapid preparation lies in using the oil from the sun-dried tomatoes as the base for the sauce. The spinach is wilting in seconds, thanks to the heat of the cooked spaghetti, making it a time-saver without sacrificing flavor.
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
Directions:
1. Place spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high heat. Add spaghetti and cook according to package directions. Drain the pasta over the spinach; toss to wilt the spinach.
2. Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
3. Add garlic, crushed red pepper, salt, and pepper; cook, stirring, for 1 minute.
4. Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes.
5. Stir in sour cream, Parmesan, and butter. Add the spaghetti and spinach; toss to coat well.
Prep Time: 20 minutes
Kcal: 380 per serving
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
This quick and flavorful pasta dish combines the richness of sun-dried tomatoes with the creaminess of sour cream, making it a perfect option for a busy weeknight. The key to its rapid preparation lies in using the oil from the sun-dried tomatoes as the base for the sauce. The spinach is wilting in seconds, thanks to the heat of the cooked spaghetti, making it a time-saver without sacrificing flavor.
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
Directions:
1. Place spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high heat. Add spaghetti and cook according to package directions. Drain the pasta over the spinach; toss to wilt the spinach.
2. Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
3. Add garlic, crushed red pepper, salt, and pepper; cook, stirring, for 1 minute.
4. Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes.
5. Stir in sour cream, Parmesan, and butter. Add the spaghetti and spinach; toss to coat well.
Prep Time: 20 minutes
Kcal: 380 per serving
