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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe

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

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.