Description
A delicious and creamy whole-wheat spaghetti dish featuring vibrant baby spinach and a rich sun-dried tomato cream sauce, perfect for a quick and nutritious dinner.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces whole-wheat spaghetti
- 5 ounces baby spinach, coarsely chopped
- ½ cup slivered oil-packed sun-dried tomatoes
- 1 tablespoon oil from the sun-dried tomato jar
- ½ cup halved and thinly sliced onion
- 3 cloves garlic, minced
Seasonings and Liquids
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup low-sodium vegetable or chicken broth
Dairy and Fats
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Wilt the Spinach: Place the coarsely chopped baby spinach in a large colander set in the sink to prepare for wilting when draining the pasta.
- Cook Spaghetti: Bring a large saucepan of water to a boil over high heat. Cook the whole-wheat spaghetti according to the package directions until al dente. Drain the pasta over the spinach in the colander, allowing the hot pasta water to wilt the spinach gently.
- Sauté Onions and Tomatoes: In a large skillet, heat the tablespoon of oil reserved from the sun-dried tomatoes over medium heat. Add the sliced onion and slivered sun-dried tomatoes and cook for about 3 minutes, stirring occasionally, until softened.
- Add Garlic and Seasonings: Stir in the minced garlic, crushed red pepper, salt, and ground pepper. Cook for an additional 1 minute to release the garlic’s aroma while blending the flavors.
- Reduce Broth: Increase the heat to medium-high and pour in the low-sodium broth. Cook until the liquid reduces by half, about 2 minutes, intensifying the flavor.
- Make the Cream Sauce: Stir in the sour cream, grated Parmesan cheese, and unsalted butter into the skillet. Mix well until the sauce is smooth and creamy.
- Toss Pasta with Sauce and Spinach: Add the drained spaghetti along with the wilted spinach to the skillet. Toss everything together thoroughly so the pasta and spinach are well coated with the sun-dried tomato cream sauce.
- Serve: Serve immediately while hot and enjoy this flavorful, creamy pasta dish.
Notes
- For a vegan option, substitute the sour cream with a plant-based alternative and omit the Parmesan or use a vegan cheese substitute.
- To reduce calories, use light sour cream or Greek yogurt instead.
- If you prefer a spicier dish, increase the crushed red pepper slightly.
- Whole-wheat spaghetti adds extra fiber and nutrients compared to regular pasta.
- Ensure to save the oil from the sun-dried tomatoes jar as it’s essential for sautéing and adds flavor.
