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Spaghetti Spinach Sun-Dried Cream

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Creamy sun-dried tomato pasta with spinach and parmesan for an easy and comforting meal.

Ingredients

Scale
  • 225 grams whole-wheat spaghetti
  • 140 grams baby spinach, coarsely chopped
  • 80 grams oil-packed sun-dried tomatoes, slivered
  • 1 tablespoon oil from sun-dried tomato jar
  • 60 grams onion, halved and thinly sliced
  • 3 cloves garlic, minced
  • 0.25 teaspoon crushed red pepper flakes
  • 0.25 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 240 milliliters low-sodium vegetable broth or chicken broth
  • 120 grams sour cream
  • 25 grams grated Parmesan cheese
  • 1 tablespoon unsalted butter

Instructions

  1. Place the chopped baby spinach in a large colander set in the sink.
  2. Boil the whole-wheat spaghetti in a large pot of salted water according to package instructions until al dente.
  3. Drain the cooked spaghetti directly over the spinach in the colander, allowing the hot water and pasta to wilt the greens. Gently toss with tongs and set aside.
  4. Heat the reserved sun-dried tomato oil in a large skillet over medium heat. Add the slivered sun-dried tomatoes and sliced onion, and sauté for 3 minutes until the onion softens.
  5. Stir in the minced garlic, crushed red pepper flakes, salt, and ground black pepper. Cook for 1 minute until aromatic.
  6. Pour in the broth and increase heat to medium-high. Simmer for 2 minutes, allowing the liquid to reduce slightly.
  7. Reduce heat to low and add the sour cream, grated Parmesan, and butter. Stir gently until the sauce is smooth and creamy.
  8. Add the drained spaghetti and wilted spinach to the skillet. Toss until everything is evenly coated in the sun-dried tomato cream sauce.

Notes

Wilting the spinach with the hot pasta saves time and preserves its bright colour and nutrients.
For a lighter version, substitute Greek yogurt for sour cream.

Nutrition

Find it online: https://www.delicetreats.com/spaghetti-spinach-sun-dried-cream/