Description
A delicious and creamy whole-wheat spaghetti dish tossed with wilted baby spinach and a flavorful sun-dried tomato cream sauce, enhanced with garlic, Parmesan cheese, and a hint of crushed red pepper. Perfect for a quick and satisfying 30-minute meal for four.
Ingredients
Scale
Pasta and Greens
- 8 ounces whole-wheat spaghetti
- 5 ounces baby spinach, coarsely chopped
Sauce
- ½ cup slivered oil-packed sun-dried tomatoes
- 1 tablespoon oil from the sun-dried tomato 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
Instructions
- Prepare the spinach: Place the coarsely chopped baby spinach in a large colander set in the sink to be ready for wilting later.
- Cook the spaghetti: Bring a large saucepan of water to a boil over high heat. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta over the colander containing the spinach to allow the spinach to wilt with the hot pasta water.
- Sauté the sun-dried tomatoes and onion: Heat the tablespoon of oil reserved from the sun-dried tomatoes in a large skillet over medium heat. Add the halved and sliced onion and the slivered sun-dried tomatoes. Cook, stirring occasionally, for about 3 minutes until the onions soften.
- Add garlic and spices: Stir in minced garlic, crushed red pepper, salt, and ground black pepper. Cook for 1 minute until fragrant, stirring continuously to prevent burning.
- Add broth and reduce: Increase heat to medium-high and pour in the low-sodium broth. Cook until the liquid reduces by half, approximately 2 minutes, stirring occasionally.
- Make the cream sauce: Reduce heat to medium and stir in the sour cream, grated Parmesan cheese, and unsalted butter. Mix until the sauce is smooth and creamy.
- Toss pasta and spinach in sauce: Add the drained spaghetti and wilted spinach to the skillet. Toss everything together gently to coat the pasta and greens evenly with the creamy sun-dried tomato sauce.
- Serve: Plate the pasta immediately while warm and enjoy your flavorful, hearty meal.
Notes
- Use low-sodium broth to control the saltiness of the dish.
- For a lighter option, substitute sour cream with Greek yogurt.
- Whole-wheat spaghetti adds fiber and nutrients for a healthier dish.
- Can be served with a side of garlic bread or a fresh salad to complete the meal.
- Leftovers keep well refrigerated for up to 2 days and can be reheated gently on the stovetop while adding a splash of broth to loosen the sauce.
