Welcome to another delicious and wholesome recipe! Today, I’m excited to share a fantastic dish that’s perfect for a quick weeknight dinner or a delightful weekend meal: Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce. This recipe combines the goodness of whole-wheat spaghetti and baby spinach with a rich, creamy sun-dried tomato sauce. Let’s dive into this culinary delight!
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
- Prep the Spinach and Spaghetti:
- Place the coarsely chopped baby spinach in a large colander and set it in the sink.
- Bring a large saucepan of water to a boil over high heat. Add the whole-wheat spaghetti and cook according to the package directions.
- Drain the pasta over the spinach to wilt it.
- Prepare the Sun-Dried Tomato Mixture:
- In a large skillet, heat 1 tablespoon of oil from the sun-dried tomatoes jar over medium heat.
- Add the thinly sliced onion and slivered sun-dried tomatoes. Cook, stirring, until the onion is softened, about 3 minutes.
- Add Aromatics:
- Add the minced garlic, crushed red pepper, salt, and ground pepper to the skillet. Cook, stirring, for 1 minute until fragrant.
- Create the Sauce:
- Increase the heat to medium-high and pour in the low-sodium vegetable or chicken broth. Cook, stirring, until the broth is reduced by about half, approximately 2 minutes.
- Stir in the sour cream, grated Parmesan cheese, and unsalted butter until well combined and creamy.
- Combine and Serve:
- Add the cooked spaghetti and wilted spinach to the skillet. Toss everything together to coat the pasta and spinach evenly with the sauce.
- Serve immediately and enjoy!
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 450 kcal per serving
- Servings: 4
Conclusion
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a perfect blend of flavors and textures. The whole-wheat spaghetti adds a nutty taste, while the spinach provides a fresh, vibrant touch. The creamy sauce, enriched with sun-dried tomatoes and Parmesan, ties everything together beautifully. It’s a meal that promises comfort and satisfaction with every bite.
Feel free to share your thoughts or any modifications you make to the recipe. Happy cooking and enjoy your delightful meal!
Don’t forget to share your culinary creations with us and tag us in your posts! We love seeing how you bring these recipes to life in your kitchen. Happy eating!
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Total Time: 30 minutes
- Yield: 4 1x
Description
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is more than just a meal; it’s a symphony of flavors that brings comfort to the soul and joy to the palate. The creamy, tangy sauce made from sun-dried tomatoes perfectly coats each strand of whole-wheat spaghetti, while the wilted spinach adds a touch of freshness that balances the richness. The subtle heat from the crushed red pepper invigorates the dish, making each bite an experience to remember.
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
Instructions
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
- Cook Time: 20 minutes
Nutrition
- Calories: 450