Description
A vibrant and creamy whole-wheat spaghetti dish tossed with fresh spinach and a rich sun-dried tomato cream sauce. Perfect for a quick, flavorful, and nutritious weeknight meal.
Ingredients
Scale
For the Pasta:
- 4 cups fresh spinach leaves
- 8 ounces whole-wheat spaghetti (or your preferred type)
For the Sauce:
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 cup low-sodium vegetable or chicken broth
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the Spaghetti and Spinach: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Add the spinach during the last minute of cooking to wilt it gently. Drain and set aside.
- Sauté the Onion: In a large skillet, heat a tablespoon of the reserved oil from the sun-dried tomatoes over medium heat. Add the finely chopped red onion and cook until softened, about 3 to 4 minutes, stirring occasionally.
- Add Garlic and Red Pepper Flakes: Stir in the minced garlic and crushed red pepper flakes; cook for another 1 to 2 minutes until fragrant, ensuring the garlic doesn’t brown.
- Simmer with Sun-Dried Tomatoes and Broth: Add the chopped sun-dried tomatoes to the skillet, then pour in the vegetable or chicken broth. Bring to a simmer and cook for about 5 minutes to meld the flavors and slightly reduce the liquid.
- Add Sour Cream and Parmesan: Reduce the heat to low and stir in the sour cream and grated Parmesan cheese. Season with salt and pepper to taste. Continue stirring until the sauce is creamy, smooth, and well combined.
- Toss Pasta with Sauce: Add the cooked spaghetti and spinach to the skillet. Toss gently to coat the pasta evenly with the sun-dried tomato cream sauce.
- Serve: Remove from heat and serve immediately. Garnish with extra Parmesan cheese if desired for an added burst of flavor.
Notes
- Use whole-wheat or your preferred pasta type for a healthier option.
- Reserve some oil from the sun-dried tomatoes for extra flavor when sautéing.
- You can substitute sour cream with Greek yogurt for a lighter sauce.
- Adjust the crushed red pepper flakes to control the spice level.
- Adding fresh basil or parsley on top can enhance freshness and presentation.
