Description
A delicious and healthy whole-wheat spaghetti dish tossed with vibrant baby spinach and a creamy, flavorful sun-dried tomato sauce. This quick and easy recipe is perfect for a satisfying weeknight dinner packed with rich flavors and wholesome ingredients.
Ingredients
Pasta and Vegetables
- 8 ounces whole-wheat spaghetti
- 5 ounces baby spinach, coarsely chopped
- ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
- ½ cup halved and thinly sliced onion
- 3 cloves garlic, minced
Seasonings and Liquids
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup low-sodium vegetable or chicken broth
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Prepare Spinach: Place the coarsely chopped baby spinach in a large colander positioned in the sink. This will be used to wilt the spinach later.
- Cook Spaghetti: Bring a large saucepan of water to a boil over high heat. Add the whole-wheat spaghetti and cook according to package directions until al dente. Drain the pasta directly over the colander with the spinach to allow the residual heat and steam to gently wilt the spinach.
- Sauté Onions and Sun-Dried Tomatoes: Heat the tablespoon of oil from the sun-dried tomato jar in a large skillet over medium heat. Add the halved and sliced onions and slivered sun-dried tomatoes. Cook for about 3 minutes, stirring occasionally, until fragrant and onions have softened.
- Add Aromatics and Seasonings: Stir in the minced garlic, crushed red pepper, salt, and ground black pepper. Cook for an additional minute to allow the flavors to meld.
- Reduce Broth: Increase the heat to medium-high and pour in the low-sodium broth. Cook until the liquid has reduced by half, approximately 2 minutes, concentrating the sauce’s flavors.
- Create Cream Sauce: Stir in the sour cream, grated Parmesan cheese, and unsalted butter. Mix thoroughly until the sauce is smooth, creamy, and well combined.
- Toss Pasta and Spinach: Add the drained spaghetti and wilted spinach to the skillet with the sauce. Toss everything together carefully to ensure the pasta and spinach are evenly coated with the creamy sun-dried tomato sauce.
- Serve: Dish out the spaghetti immediately while warm and enjoy your flavorful, nutrient-packed meal.
Notes
- For a vegan version, substitute sour cream with a plant-based alternative and omit Parmesan or use a vegan cheese substitute.
- Using the oil from the sun-dried tomato jar adds extra flavor; do not discard it.
- Make sure to not overcook the pasta to maintain a perfect al dente texture.
- Freshly grated Parmesan cheese will provide better melting and flavor compared to pre-grated cheese.
- Add a squeeze of lemon juice or fresh herbs like basil for an extra fresh note if desired.
