Description
A delicious and creamy whole-wheat spaghetti dish featuring vibrant baby spinach and a rich sun-dried tomato cream sauce, enhanced with Parmesan cheese and a hint of spice from crushed red pepper. Perfect for a quick, flavorful weeknight dinner that combines wholesome ingredients and satisfying taste.
Ingredients
Scale
Pasta & Vegetables
- 8 ounces whole-wheat spaghetti
- 5 ounces baby spinach, coarsely chopped
- ½ cup slivered oil-packed sun-dried tomatoes
- 1 tablespoon oil from the sun-dried tomato jar
- ½ cup halved and thinly sliced onion
- 3 cloves garlic, minced
Seasonings & Sauces
- 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 the Spinach: Place the coarsely chopped baby spinach in a large colander set in the sink to be ready for wilting later.
- Cook the 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 spinach in the colander so the heat wilts the spinach gently.
- Sauté Onion and Sun-Dried Tomatoes: Heat the tablespoon of oil from the sun-dried tomato jar in a large skillet over medium heat. Add the sliced onions and slivered sun-dried tomatoes and cook for about 3 minutes, stirring occasionally, until softened and fragrant.
- Add Garlic and Spices: Stir in the minced garlic, crushed red pepper, salt, and ground black pepper. Cook for 1 minute to release the flavors and aromas.
- Reduce Broth: Increase the heat to medium-high and pour in the broth. Cook until the liquid reduces by half, which should take approximately 2 minutes, intensifying the flavors.
- Make the Cream Sauce: Lower the heat and stir in the sour cream, grated Parmesan cheese, and unsalted butter. Mix well until the sauce is smooth, creamy, and fully combined.
- Combine Pasta and Sauce: Add the drained spaghetti and wilted spinach to the skillet with the cream sauce. Toss everything together thoroughly to coat the pasta and vegetables evenly with the sauce.
- Serve: Serve immediately while warm, ensuring each serving is coated with the creamy sun-dried tomato spinach sauce. Enjoy your wholesome and flavorful meal!
Notes
- Draining the hot pasta over the spinach helps wilt the greens perfectly without extra cooking.
- Use either low-sodium vegetable or chicken broth based on your preference or dietary needs.
- For a dairy-free variation, substitute sour cream and butter with plant-based alternatives.
- Adjust crushed red pepper quantity to control heat level according to taste.
- Freshly grated Parmesan provides the best flavor, but pre-grated can be used in a pinch.
- Serve with a side of crusty bread or a light salad for a complete meal.
