Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce:
This flavorful pasta dish features whole-wheat spaghetti tossed with fresh baby spinach and a rich, creamy sauce made from oil-packed sun-dried tomatoes, garlic, onion, sour cream, and Parmesan cheese. It’s a quick and elegant meal ready in about 30 minutes, perfect for a satisfying weeknight dinner with a balance of creamy and tangy flavors.
Ingredients
- 8 ounces whole-wheat spaghetti
- 4 cups fresh baby spinach roughly chopped
- ½ cup oil-packed sun-dried tomatoes drained and chopped (reserve 1 tbsp oil)
- 1 small red onion finely chopped or thinly sliced
- 3 cloves garlic minced
- ¼ teaspoon crushed red pepper flakes
- 1 cup low-sodium vegetable or chicken broth
- ½ cup sour cream
- ¼ to ½ cup grated Parmesan cheese divided
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Cook spaghetti in salted boiling water according to package directions; drain over fresh spinach in a colander to wilt the spinach.
- Heat 1 tablespoon of reserved sun-dried tomato oil in a skillet over medium heat; sauté onion and chopped sun-dried tomatoes for about 3 minutes until softened.
- Add garlic, crushed red pepper flakes, salt, and pepper; cook for 1 more minute.
- Pour in broth; simmer until reduced by half (about 2 minutes).
- Stir in sour cream, butter, and half of the Parmesan until creamy and smooth.
- Add spaghetti and wilted spinach; toss well to coat everything in the sauce.
- Sprinkle with remaining Parmesan cheese and serve immed
Notes
- Use fresh grated Parmesan for best melting and flavor.
- For a dairy-free version, substitute sour cream with coconut cream or a plant-based alternative and use vegan cheese.
- Add grilled chicken or shrimp for extra protein.
- Leftovers keep well refrigerated for 2 days and reheat gently to preserve creaminess.
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