Description
Creamy spaghetti with spinach and sun-dried tomato sauce delivers Italian comfort straight to your kitchen. Silky pasta mingles with tangy tomatoes and earthy greens, promising a luxurious meal you’ll savor with every delightful bite.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) whole-wheat spaghetti
- 4 cups fresh spinach leaves
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup low-sodium vegetable or chicken broth
Aromatics and Seasonings:
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Dairy and Finishing Ingredients:
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
Instructions
- Position a colander in the sink and spread spinach inside to prepare for wilting.
- Bring a large pot of salted water to boil and cook whole-wheat spaghetti for 8-10 minutes until perfectly al dente.
- Drain pasta directly over spinach in the colander, allowing hot water to naturally wilt the greens.
- Heat reserved sun-dried tomato oil in a large skillet over medium heat, creating a fragrant cooking base.
- Sauté chopped onions and sun-dried tomatoes for approximately 3 minutes until they become translucent and slightly caramelized.
- Introduce minced garlic, red pepper flakes, salt, and black pepper to the skillet, stirring continuously for 1 minute to release aromatic flavors.
- Pour broth into the skillet, reducing heat and allowing liquid to simmer until volume decreases by half.
- Whisk sour cream, grated Parmesan, and butter into the reduced broth, creating a smooth, velvety cream sauce.
- Transfer wilted spinach and drained spaghetti into the skillet, gently tossing to ensure even sauce distribution.
- Plate the pasta immediately, garnishing with additional Parmesan, a squeeze of fresh lemon juice, or chopped herbs for enhanced flavor complexity.
Notes
- Preserve the vibrant green color of spinach by quickly wilting it under hot pasta water, which prevents overcooking and maintains nutrients.
- Try different pasta varieties like whole wheat, gluten-free, or zucchini noodles to accommodate dietary preferences and add unique textures.
- Balance the richness of the cream sauce by using low-fat sour cream or Greek yogurt, which provides tangy flavor without excessive calories.
- Create a vegan version by substituting dairy ingredients with cashew cream, nutritional yeast, and plant-based butter for a similarly creamy and satisfying dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 353 kcal
- Sugar: 3 g
- Sodium: 238 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 41 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 33 mg