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

Scale

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.

Notes

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.