spaghetti-spinach-with-sun-dried-tomato-cream-sauce

Best Dinner Food

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

To achieve flavor quickly in this sun-dried tomato pasta recipe, we use the oil from sun-dried tomatoes to create the base of the cream sauce. Meanwhile, the residual heat of the pasta wilts the spinach in record time for a fast weeknight dinner.

Ingredients

  1. 5 ounces baby spinach, coarsely chopped

  2. 8 ounces whole-wheat spaghetti

  3. ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar

  4. ½ cup halved and thinly sliced onion

  5. 3 cloves garlic, minced

  6. ¼ teaspoon crushed red pepper

  7. ¼ teaspoon salt

  8. ¼ teaspoon ground pepper

  9. 1 cup low-sodium vegetable or chicken broth

  10. ½ cup sour cream

  11. ¼ cup grated Parmesan cheese

  12. 1 tablespoon unsalted butter

Directions

  1. Place spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high heat. Add spaghetti and cook according to package directions. Drain the pasta over the spinach; toss to wilt the spinach.

  2. Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes. Add garlic, crushed red pepper, salt and pepper; cook, stirring, for 1 minute. Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes. Stir in sour cream, Parmesan and butter. Add the spaghetti and spinach; toss to coat well.