Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

 

 

 

INGREDIENTS

 

5 ounces baby spinach, coarsely chopped

8 ounces whole-wheat spaghetti

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

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

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 to wilt it.

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.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 450 kcal | Servings: 4 servings