Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
A quick and flavorful spaghetti dish featuring spinach and sun-dried tomato cream sauce.
Equipment
- large colander
- large saucepan
- Large Skillet
Ingredients
Vegetables
- 5 ounces baby spinach coarsely chopped
- ½ cup halved and thinly sliced onion
- 3 cloves garlic minced
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Pasta
- 8 ounces whole-wheat spaghetti
Sauce Ingredients
- 1 tablespoon oil from sun-dried tomato jar
- ½ cup slivered oil-packed sun-dried tomatoes
- 1 cup low-sodium vegetable or chicken broth
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
Cooking Steps
- Place spinach in a large colander in the sink. Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Drain the pasta over the spinach; toss to wilt the spinach.
- Heat sun-dried tomatoes and oil in a skillet over medium heat. Add onion and sun-dried tomatoes; cook until softened, about 3 minutes. Add garlic, crushed red pepper, salt, and pepper; cook for 1 minute.
- Increase heat to medium-high and add broth; cook until reduced by half, about 2 minutes. Stir in sour cream, Parmesan, and butter. Add the spaghetti and spinach; toss to coat well.
Notes
Leftovers can be refrigerated for up to 3 days. Reheat gently to avoid curdling the sauce.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 58gProtein: 14gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 400mgPotassium: 650mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 15mgCalcium: 180mgIron: 2mg
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