Ingredients

5 ounces baby spinach, coarsely chopped

8 ounces whole-wheat spaghetti

½ cup slivered oil-packed sun-dried tomatoes

1 tablespoon oil from sun-dried tomato jar

½ cup halved and thinly sliced onion

3 cloves garlic, minced

¼ teaspoon crushed red pepper flakes

¼ teaspoon salt

¼ teaspoon ground black pepper

1 cup low-sodium vegetable or chicken broth

½ cup sour cream

¼ cup grated Parmesan cheese

1 tablespoon unsalted butter

Instructions

Step 1: Place the spinach in a large colander set in your sink.

Step 2: Cook the spaghetti according to package directions. When done, pour the pasta and hot water directly over the spinach in the colander. Toss gently to wilt the spinach.

Step 3: Heat 1 tablespoon of sun-dried tomato oil in a large skillet over medium heat. Add sun-dried tomatoes and sliced onions. Sauté for about 3 minutes, until onions soften.

Step 4: Add garlic, crushed red pepper flakes, salt, and black pepper. Cook for another minute until fragrant.

Step 5: Increase heat to medium-high and pour in the broth. Let it simmer for about 2 minutes to reduce slightly.

Step 6: Lower heat to low and stir in sour cream, Parmesan cheese, and butter. Allow everything to melt together into a creamy sauce.

Step 7: Add the cooked pasta and wilted spinach into the skillet. Toss gently to coat everything evenly with the sauce.

Step 8: Serve immediately with extra Parmesan cheese on top if desired. Enjoy!

Tips & Variations

Use fresh baby spinach for best texture, but frozen spinach (thawed and drained) works in a pinch.

For a richer sauce, stir in a splash of heavy cream or substitute Greek yogurt for sour cream.

Add toasted pine nuts or chopped walnuts for extra crunch and flavor.

Swap whole-wheat spaghetti for gluten-free pasta if needed.

Adjust red pepper flakes to your spice preference or omit for a milder sauce.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes will alter the concentrated flavor and texture of the sauce. If using fresh tomatoes, consider roasting them first to enhance sweetness and minimize excess moisture.

Is there a way to make this recipe vegan?

Yes, substitute the sour cream with a non-dairy alternative like coconut cream or cashew cream, use vegetable broth, and replace Parmesan with a vegan cheese or nutritional yeast for a similar cheesy flavor.