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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe

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3.8 from 8 reviews

  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This quick and flavorful Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce uses the oil from sun-dried tomatoes to build a rich cream sauce base. The residual heat from the cooked pasta wilts fresh spinach quickly, making it an ideal fast weeknight dinner packed with wholesome ingredients like whole-wheat spaghetti, fresh spinach, and a tangy sun-dried tomato cream sauce with Parmesan cheese.

Ingredients

Main Ingredients

  • 5 ounces baby spinach, coarsely chopped
  • 8 ounces whole-wheat spaghetti

Sauce Ingredients

  • 1 tablespoon oil from sun-dried tomato jar
  • ½ cup slivered oil-packed sun-dried tomatoes
  • ½ cup halved and thinly sliced onion
  • 3 cloves garlic, minced
  • 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

  1. Prepare the Spinach and Pasta: Place 5 ounces of baby spinach in a large colander set in the sink. Bring a large saucepan of water to a boil over high heat. Add 8 ounces of whole-wheat spaghetti and cook according to the package directions. Drain the cooked pasta directly over the spinach to allow the heat to wilt the spinach. Toss gently to combine.
  2. Cook the Sun-Dried Tomato Base: While pasta cooks, heat 1 tablespoon of oil from the sun-dried tomato jar with ½ cup slivered sun-dried tomatoes in a large skillet over medium heat. Add ½ cup halved and thinly sliced onion along with the sun-dried tomatoes and cook, stirring occasionally, until softened, about 3 minutes.
  3. Add Aromatics and Spices: Stir in 3 minced garlic cloves, ¼ teaspoon crushed red pepper, ¼ teaspoon salt, and ¼ teaspoon ground pepper. Cook while stirring for 1 minute to release the flavors and aromas.
  4. Deglaze and Reduce: Increase heat to medium-high and pour in 1 cup low-sodium vegetable or chicken broth. Cook while stirring until the broth reduces by half, approximately 2 minutes, concentrating the flavors.
  5. Finish the Cream Sauce: Reduce the heat to low and stir in ½ cup sour cream, ¼ cup grated Parmesan cheese, and 1 tablespoon unsalted butter until well combined and smooth.
  6. Toss Pasta and Spinach in Sauce: Add the drained spaghetti and wilted spinach to the skillet. Toss everything thoroughly to ensure the pasta and spinach are evenly coated with the sun-dried tomato cream sauce. Serve immediately for a warm, comforting meal.

Notes

  • Use whole-wheat spaghetti for added fiber and a nuttier flavor.
  • The oil from the sun-dried tomatoes adds rich tomato flavor and helps form the sauce base.
  • Wilt spinach with residual heat from the pasta to retain its bright color and nutrients.
  • Adjust crushed red pepper quantity for desired heat level.
  • Can be made with vegetable broth to keep it vegetarian-friendly.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://saraflavors.com/spaghetti-and-spinach-with-sun-dried-tomato-cream-sauce-recipe/