Description
A creamy and comforting Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a flavorful, quick pasta dish that combines hearty whole-wheat spaghetti, fresh spinach, and a rich sun-dried tomato cream sauce. Perfect for weeknight dinners, this recipe is easy to customize and ideal for vegetarians. Ready in just 30 minutes!
Ingredients
8 ounces whole-wheat spaghetti
5 ounces baby spinach, coarsely chopped
½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
½ cup halved and thinly sliced onion
3 cloves garlic, minced
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground pepper
1 cup low-sodium vegetable or chicken broth
½ cup sour cream
¼ cup grated Parmesan cheese
1 tablespoon unsalted butter
Instructions
- Place the chopped spinach in a large colander set in the sink.
- Bring a large saucepan of water to a boil over high heat. Cook the spaghetti according to package directions until al dente, then drain it over the spinach to wilt.
- In a large skillet, heat the sun-dried tomato oil over medium heat. Add the onion and sun-dried tomatoes and cook for 3 minutes, stirring occasionally.
- Add the garlic, crushed red pepper, salt, and ground pepper. Stir and cook for 1 minute.
- Increase heat to medium-high, add the broth, and cook until the liquid reduces by half, about 2 minutes.
- Stir in the sour cream, Parmesan cheese, and butter until smooth and creamy.
- Add the drained spaghetti and wilted spinach to the skillet. Toss everything together to coat well with the sauce.
- Serve immediately and enjoy!
Notes
For added protein, you can add grilled chicken or shrimp.
If you prefer a richer flavor, consider using full-fat sour cream or more Parmesan.
For a dairy-free version, swap the sour cream and Parmesan for plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 4 servings
- Calories: Approximately 380 kcal per serving
