Welcome to today’s recipe! If you’re a pasta lover, this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a delightful option that marries simplicity with elegance. You’ll love how the oil-packed sun-dried tomatoes create a rich, creamy sauce that perfectly coats the whole-wheat spaghetti and fresh spinach. Let’s dive into this quick and wholesome dish that’s sure to impress!
Introduction: The Perfect Comfort Dish
Sun-dried tomatoes are packed with flavor, and when combined with spinach and spaghetti, they create a truly comforting meal. This dish is inspired by Mediterranean flavors, with sun-dried tomatoes taking center stage. If you’re a fan of Italian-inspired dishes or simply love pasta, this is the recipe for you. Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is ideal for those busy weeknights when you want a hearty, delicious meal in under 30 minutes.
Ingredients for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
To create this dish, you’ll need:
- 5 ounces of baby spinach, coarsely chopped
- 8 ounces of whole-wheat spaghetti (can substitute with gluten-free or regular spaghetti)
- ½ cup of slivered oil-packed sun-dried tomatoes, plus 1 tablespoon of oil from the jar
- ½ cup of onion, halved and thinly sliced
- 3 cloves of garlic, minced
- ¼ teaspoon of crushed red pepper
- ¼ teaspoon of salt
- ¼ teaspoon of ground black pepper
- 1 cup of low-sodium vegetable or chicken broth (for a vegetarian option, use vegetable broth)
- ½ cup of sour cream
- ¼ cup of grated Parmesan cheese (you can substitute nutritional yeast for a vegan option)
- 1 tablespoon of unsalted butter
Optional substitutions:
- For a dairy-free option, use dairy-free sour cream and vegan Parmesan.
- If you don’t have sun-dried tomatoes, use roasted red peppers for a different flavor twist.
How to Make Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce – Step by Step
Follow these simple steps to bring this delicious pasta dish to life:
Step 1: Prepare the Spinach
Place your coarsely chopped spinach in a large colander and set it aside.
Step 2: Cook the Spaghetti
In a large saucepan, bring water to a rolling boil. Add the whole-wheat spaghetti and cook according to the package instructions (usually about 8-10 minutes). Pro Tip: Be sure to save some of the pasta water before draining.
Step 3: Wilt the Spinach
Once the spaghetti is cooked, drain it directly over the spinach in the colander. The heat from the pasta will naturally wilt the spinach, giving it a tender texture without overcooking.
Step 4: Make the Sun-Dried Tomato Cream Sauce
In a large skillet, heat 1 tablespoon of sun-dried tomato oil over medium heat. Add the sliced onions and cook until they begin to soften, about 3-4 minutes. Add the slivered sun-dried tomatoes and minced garlic, and cook for another minute, stirring occasionally.
Step 5: Add the Spices and Broth
To the skillet, add the crushed red pepper, salt, and black pepper. Increase the heat to medium-high and pour in the broth. Let the mixture simmer for about 2-3 minutes, reducing the liquid by half.
Step 6: Create the Creamy Sauce
Stir in the sour cream, grated Parmesan cheese, and unsalted butter. Mix until the sauce becomes creamy and well-combined.
Step 7: Combine Pasta and Sauce
Add the cooked spaghetti and spinach to the skillet with the sauce. Toss everything together until the pasta is well-coated. If the sauce is too thick, use a bit of the reserved pasta water to thin it out to your desired consistency.
Helpful Tips for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Use fresh spinach for the best flavor and texture. If you only have frozen spinach, make sure to thaw and drain it well before using.
- Whole-wheat pasta adds fiber and nutrients to the dish, but feel free to substitute it with regular pasta or gluten-free options.
- Don’t overcook the spinach—using the heat from the pasta helps preserve its color and nutrients without making it soggy.
Cooking Tips for the Best Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
For the most flavorful results:
- Use oil-packed sun-dried tomatoes. The oil adds richness to the sauce and enhances the tomato flavor.
- Don’t skip the pasta water! It helps bind the sauce to the pasta and ensures a silky, smooth finish.
- If you’re looking to cut down on calories, you can use Greek yogurt in place of sour cream for a lighter version.
Serving Suggestions for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
This dish pairs beautifully with:
- A side of garlic bread to soak up any extra sauce.
- A fresh Caesar salad or a simple arugula salad with a lemon vinaigrette for a refreshing contrast.
- A crisp glass of white wine, like Sauvignon Blanc, complements the tangy sun-dried tomatoes.
For an extra touch, sprinkle a few pine nuts or fresh basil leaves on top before serving.
Nutritional Information for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Here’s what makes this dish not just delicious but also nutritious:
Sun-dried tomatoes are a great source of antioxidants, particularly lycopene, which is known for its heart-health benefits. Spinach is loaded with vitamin K, iron, and fiber, making this dish a nutritious option. The use of whole-wheat pasta increases the fiber content, which helps with digestion and heart health.
Nutritional Information (per serving):
- Calories: 350
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 400mg
- Total Carbohydrates: 50g
- Dietary Fiber: 6g
- Sugars: 4g
- Protein: 12g
Storage and Leftovers for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Reheating Tips:
- Stovetop: Add a splash of broth or water to the pan and heat on medium-low, stirring occasionally until warmed through.
- Microwave: Heat in the microwave for 1-2 minutes, stirring halfway through to ensure even heating.
Frequently Asked Questions (FAQs) for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
1. Can I make this dish vegan?
Yes! Replace the sour cream with a vegan alternative and use nutritional yeast instead of Parmesan.
2. Can I use regular spaghetti instead of whole-wheat?
Absolutely! Regular spaghetti works just as well, though whole-wheat adds extra fiber and nutrients.
3. How do I prevent the sauce from being too thick?
If the sauce becomes too thick, simply add reserved pasta water or extra broth until it reaches your desired consistency.
4. Can I add protein to this dish?
Yes, you can add grilled chicken, shrimp, or even tofu for extra protein.
Related Recipes for Spaghetti Lovers
If you enjoyed this recipe, you might also love these:
- Ultimate Cowboy Casserole with Cornbread – A hearty meal that’s perfect for dinner.
- Sausage Balls with Red Lobster Mix – An easy, tasty appetizer perfect for any occasion.
Conclusion
There you have it—Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is the perfect recipe for those busy weeknights when you want something flavorful yet easy to make. I encourage you to try it out and share your experience! Did you make any variations? Let us know in the comments below. Happy cooking!
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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Description
Welcome to today’s recipe! If you’re a pasta lover, this Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a delightful option that marries simplicity with elegance. You’ll love how the oil-packed sun-dried tomatoes create a rich, creamy sauce that perfectly coats the whole-wheat spaghetti and fresh spinach. Let’s dive into this quick and wholesome dish that’s sure to impress!
Ingredients
- 5 ounces of baby spinach, coarsely chopped
- 8 ounces of whole-wheat spaghetti (can substitute with gluten-free or regular spaghetti)
- ½ cup of slivered oil-packed sun-dried tomatoes, plus 1 tablespoon of oil from the jar
- ½ cup of onion, halved and thinly sliced
- 3 cloves of garlic, minced
- ¼ teaspoon of crushed red pepper
- ¼ teaspoon of salt
- ¼ teaspoon of ground black pepper
- 1 cup of low-sodium vegetable or chicken broth (for a vegetarian option, use vegetable broth)
- ½ cup of sour cream
- ¼ cup of grated Parmesan cheese (you can substitute nutritional yeast for a vegan option)
- 1 tablespoon of unsalted butter
Optional substitutions:
- For a dairy-free option, use dairy-free sour cream and vegan Parmesan.
- If you don’t have sun-dried tomatoes, use roasted red peppers for a different flavor twist.
Instructions
Step 1: Prepare the Spinach
Place your coarsely chopped spinach in a large colander and set it aside.
Step 2: Cook the Spaghetti
In a large saucepan, bring water to a rolling boil. Add the whole-wheat spaghetti and cook according to the package instructions (usually about 8-10 minutes). Pro Tip: Be sure to save some of the pasta water before draining.
Step 3: Wilt the Spinach
Once the spaghetti is cooked, drain it directly over the spinach in the colander. The heat from the pasta will naturally wilt the spinach, giving it a tender texture without overcooking.
Step 4: Make the Sun-Dried Tomato Cream Sauce
In a large skillet, heat 1 tablespoon of sun-dried tomato oil over medium heat. Add the sliced onions and cook until they begin to soften, about 3-4 minutes. Add the slivered sun-dried tomatoes and minced garlic, and cook for another minute, stirring occasionally.
Step 5: Add the Spices and Broth
To the skillet, add the crushed red pepper, salt, and black pepper. Increase the heat to medium-high and pour in the broth. Let the mixture simmer for about 2-3 minutes, reducing the liquid by half.
Step 6: Create the Creamy Sauce
Stir in the sour cream, grated Parmesan cheese, and unsalted butter. Mix until the sauce becomes creamy and well-combined.
Step 7: Combine Pasta and Sauce
Add the cooked spaghetti and spinach to the skillet with the sauce. Toss everything together until the pasta is well-coated. If the sauce is too thick, use a bit of the reserved pasta water to thin it out to your desired consistency.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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- Use fresh spinach for the best flavor and texture. If you only have frozen spinach, make sure to thaw and drain it well before using.
- Whole-wheat pasta adds fiber and nutrients to the dish, but feel free to substitute it with regular pasta or gluten-free options.
- Don’t overcook the spinach—using the heat from the pasta helps preserve its color and nutrients without making it soggy.
