Welcome to a culinary journey that promises to add a burst of flavors to your dinner table. Today, we’re diving into a recipe that combines the earthiness of spinach, the tanginess of sun-dried tomatoes, and the creamy bliss of a sour cream-based sauce. This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is not just a meal; it’s an experience waiting to happen in your kitchen. With a blend of nutritious ingredients and a total cook time of just 30 minutes, this dish is perfect for those seeking a delicious and wholesome meal during the week.
Ingredients to Gather:
Before we embark on this culinary adventure, let’s ensure we have all the necessary ingredients ready:
- 5 ounces of baby spinach, coarsely chopped
- 8 ounces of whole-wheat spaghetti
- ½ cup of slivered oil-packed sun-dried tomatoes, plus 1 tablespoon of oil from the jar
- ½ cup of halved and thinly sliced onion
- 3 cloves of garlic, minced
- ¼ teaspoon of crushed red pepper
- ¼ teaspoon of salt
- ¼ teaspoon of ground pepper
- 1 cup of low-sodium vegetable or chicken broth
- ½ cup of sour cream
- ¼ cup of grated Parmesan cheese
- 1 tablespoon of unsalted butter
Directions for a Perfect Dish:
- Preparation: Start by placing the baby spinach in a large colander in the sink. This will be a clever trick to wilt the spinach effortlessly.
- Cook the Spaghetti: Bring a large saucepan of water to a boil over high heat. Add the whole-wheat spaghetti and cook according to the package directions. Once cooked, drain the pasta over the spinach in the colander. This method not only saves time but also infuses the spinach with a warm, comforting touch.
- Sauté the Aromatics: Meanwhile, heat the sun-dried tomato oil in a large skillet over medium heat. Add the onion and sun-dried tomatoes, cooking until softened, which should take about 3 minutes. Following this, add the garlic, crushed red pepper, salt, and pepper, and continue cooking for another minute, stirring the mixture to ensure the flavors meld beautifully.
- Create the Sauce: Increase the heat to medium-high and pour in the broth. Let the mixture cook, stirring occasionally, until it’s reduced by about half, which will take around 2 minutes. This reduction process is key to intensifying the flavors. Next, stir in the sour cream, grated Parmesan, and butter, combining them into a silky, rich sauce.
- Combine and Serve: The final step is to add the spaghetti and wilted spinach to the skillet. Toss everything together, ensuring the pasta and spinach are well-coated with the creamy sauce.
Serving Suggestions:
This dish serves four, making it an excellent option for a family meal or a cozy dinner with friends. Each serving is about 450 kcal, offering a balance of flavors and nutrition. To elevate the dining experience, consider pairing this pasta with a crisp, refreshing salad or some garlic bread to mop up the delicious sauce.
Time to Enjoy:
With a prep time of 10 minutes and a cooking time of 20 minutes, this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a testament to the fact that gourmet meals don’t require hours in the kitchen. It’s all about the right ingredients coming together under the right heat and passion.
As you savor this dish, let the layers of flavor transport you to a place where culinary delight meets the comfort of home cooking. Enjoy the journey, and may your dining table always be a source of joy and delicious surprises.
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Ingredients:
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:
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 to wilt it.
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.
Add garlic, crushed red pepper, salt, and pepper; cook, stirring, for 1 minute.
Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes.
Stir in sour cream, Parmesan, and butter.
Add the spaghetti and spinach; toss to coat well.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 450 kcal | Servings: 4 servings