Description
This flavorful and healthy recipe combines whole-wheat spaghetti and tender baby spinach with a creamy sun-dried tomato sauce. The sauce is enhanced with garlic, onions, Parmesan cheese, and a hint of red pepper flakes for a gentle kick. Perfect for a quick, satisfying, and nutritious meal that is easy to prepare on the stovetop.
Ingredients
Scale
Pasta and Greens
- 5 ounces baby spinach, coarsely chopped
- 8 ounces whole-wheat spaghetti
Sun-Dried Tomato Cream Sauce
- 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
- Prepare the spinach: Place the coarsely chopped baby spinach in a large colander set in the sink to be ready for wilting.
- Cook the pasta and wilt spinach: Cook the whole-wheat spaghetti according to the package directions. When it is cooked, drain the pasta and pour the hot water along with the pasta directly over the spinach in the colander. Toss gently to wilt the spinach evenly.
- Sauté sun-dried tomatoes and onions: While the pasta cooks, heat 1 tablespoon of oil from the sun-dried tomato jar in a large skillet over medium heat. Add the slivered sun-dried tomatoes and thinly sliced onions, sautéing for about 3 minutes until the onions become soft and translucent.
- Add aromatics and spices: Incorporate the minced garlic, crushed red pepper flakes, salt, and ground black pepper into the skillet. Cook for another minute until fragrant.
- Simmer with broth: Increase the heat to medium-high, then pour in the low-sodium vegetable or chicken broth. Let it simmer for about 2 minutes to slightly reduce and concentrate the flavors.
- Create the creamy sauce: Lower the heat to low and stir in the sour cream, grated Parmesan cheese, and unsalted butter. Stir gently to melt and combine all ingredients into a smooth, creamy sauce.
- Combine pasta and sauce: Add the cooked pasta and wilted spinach mixture to the skillet. Toss gently to fully coat the pasta and spinach in the sun-dried tomato cream sauce.
- Serve: Serve the spaghetti immediately, optionally topped with extra grated Parmesan cheese for added flavor. Enjoy your nutritious and delicious meal!
Notes
- Using whole-wheat spaghetti adds extra fiber and nutrients making the dish more wholesome.
- Adjust crushed red pepper flakes to control the spiciness level.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If sour cream is unavailable, Greek yogurt can be used as a substitute for a slightly tangier taste.
- Ensure pasta water is hot when pouring over spinach for proper wilting.
- Freshly grated Parmesan delivers better flavor than pre-grated varieties.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Spaghetti, Spinach, Sun-Dried Tomato, Cream Sauce, Whole-Wheat Pasta, Easy Dinner, Italian Pasta Recipe
