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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Alyssa

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Enjoy spaghetti with spinach and sun-dried tomato cream sauce—a rich and vibrant dish that's a must-try for any pasta enthusiast!
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Ingredients Method

Ingredients
  

  • 4 cups fresh spinach: Packed with vitamins A C, and K, fresh spinach adds nutrients and a lovely green hue to the dish.
  • 8 oz whole-wheat spaghetti: Whole-wheat pasta is a great source of fiber and offers a nuttier flavor compared to regular pasta.
  • 1/2 cup sun-dried tomatoes chopped: These tomatoes provide a concentrated flavor that complements the creaminess of the sauce.
  • 1 small red onion diced: Red onions add a mild sweetness and a pop of color, enhancing the aroma of the dish.
  • 2 cloves garlic minced: Garlic brings depth and richness to the sauce, enhancing all the other flavors.
  • 1/2 tsp crushed red pepper flakes: A small kick of heat helps balance the creaminess of the dish.
  • Salt & pepper to taste: Essential seasonings to enhance the overall flavor.
  • 1 cup vegetable or chicken broth: Using broth either vegetable or chicken, imparts an extra layer of flavor to the sauce.
  • 1/2 cup sour cream: This adds a creamy tangy richness that completes the sauce.
  • 1/2 cup grated Parmesan: Freshly grated Parmesan cheese brings umami and a touch of saltiness to balance the dish.
  • 2 tbsp butter: A little butter adds richness and helps to create a smooth sauce.

Method
 

  1. Wilt 4 cups fresh spinach: Place the spinach in a colander and pour boiling water over it to wilt, then set it aside.
  2. Cook 8 oz whole-wheat spaghetti: In a large pot of salted boiling water, add the spaghetti and cook according to package instructions until al dente. Drain it over the wilted spinach in the colander to allow the heat to wilt the spinach further, then set aside.
  3. Prepare the sauce: In a large skillet, heat a splash of reserved oil from the sun-dried tomatoes (if available) over medium heat. Sauté 1 small diced red onion and 1/2 cup chopped sun-dried tomatoes for about 3-4 minutes until the onion becomes translucent. Add 2 cloves minced garlic, 1/2 tsp crushed red pepper flakes, and salt & pepper to taste. Sauté for another minute until fragrant.
  4. Add the broth: Increase the heat to medium-high and pour in 1 cup vegetable or chicken broth. Allow it to simmer until reduced by half, about 5-7 minutes.
  5. Make it creamy: Lower the heat to medium again, then mix in 1/2 cup sour cream, 1/2 cup grated Parmesan, and 2 tbsp butter. Stir until well combined and the mixture becomes creamy.
  6. Toss the pasta: Add the drained spaghetti and wilted spinach to the skillet, tossing everything together until the pasta is coated with the sauce and heated through, approximately 2-3 minutes.