Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Quick and flavorful spaghetti & spinach with sun-dried tomato cream sauce for a perfect weeknight dinner.
Equipment
- Large colander
- large saucepan
- large skillet
Ingredients
Vegetables
- 5 ounces baby spinach coarsely chopped
- ½ cup halved and thinly sliced onion
- 3 cloves garlic minced
Pasta
- 8 ounces whole-wheat spaghetti
Sun-Dried Tomato Cream Sauce
- 1 tablespoon oil from sun-dried tomato jar
- ½ cup slivered oil-packed sun-dried tomatoes
- 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
Preparation
- Place 5 ounces spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high heat. Add 8 ounces spaghetti and cook according to package directions. Drain the pasta over the spinach; toss to wilt the spinach.
- Meanwhile, heat ½ cup sun-dried tomatoes along with 1 tablespoon of the oil in a large skillet over medium heat. Add ½ cup onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
- Add garlic, ¼ teaspoon crushed red pepper, ¼ teaspoon salt and ¼ teaspoon pepper; cook, stirring, for 1 minute.
- Increase heat to medium-high and add 1 cup broth; cook, stirring, until reduced by about half, about 2 minutes.
- Stir in ½ cup sour cream, ¼ cup Parmesan and 1 tablespoon butter. Add the spaghetti and spinach; toss to coat well.
Notes
You can add meaty strips of portobello mushrooms and roasted bell peppers, or use kale instead of spinach for variations.
Nutrition
Serving: 1servingsCalories: 380kcalCarbohydrates: 51gProtein: 13gFat: 16gSaturated Fat: 6gCholesterol: 26mgSodium: 330mgPotassium: 587mgFiber: 7gSugar: 3g
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