Pasta and Spinach with SunDried Tomato Cream Sauce
Ingredients:
• 5 ounces baby spinach, coarsely chopped
• 8 ounces whole-wheat spaghetti
• 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 black pepper
• 1 cup low-sodium vegetable or chicken broth
• ½ cup sour cream
• ¼ cup grated Parmesan cheese
• 1 tablespoon unsalted butter
Directions:
1. Bring a large pot of water to a boil. Cook spaghetti according to package directions.
2. While the pasta cooks, place chopped spinach in a large colander.
3. Drain the hot pasta directly over the spinach to wilt it. Toss gently.
4. In a large skillet, heat oil from sun-dried tomato jar over medium heat.
5. Add sun-dried tomatoes and onions; cook for 3 minutes until softened.
6. Add garlic, crushed red pepper, salt, and pepper. Stir and cook 1 minute.
7. Increase heat to medium-high. Add broth and cook until reduced by half (2–3 minutes).
8. Stir in sour cream, Parmesan, and butter. Mix until smooth and creamy.
9. Add cooked pasta and spinach to skillet. Toss to coat and serve warm.
I’ve found that using whole-wheat spaghetti in this creamy sun-dried tomato and spinach pasta not only boosts the nutritional value but also adds a nice nutty flavor that complements the tangy tomato cream sauce beautifully. A tip I like to share is to save a bit of the pasta cooking water before draining because adding a splash of that starchy water to the sauce helps it cling better to the noodles, making each bite more flavorful and creamy. When cooking the spinach by draining the pasta over it, the spinach wilts perfectly without becoming soggy, and it retains its vibrant color and nutrients. This method is an effortless way to incorporate leafy greens into a pasta dish without extra steps. For those who enjoy a little kick, the crushed red pepper really elevates the sauce’s complexity without overwhelming the other ingredients. If you prefer a richer sauce, you can also mix in a tablespoon of cream cheese or substitute the sour cream with Greek yogurt for a tangier twist that still provides creaminess. Using oil from the sun-dried tomato jar is a clever shortcut to infuse the dish with intense tomato flavor and aroma. I also like to add fresh basil or parsley just before serving to brighten the dish and add a fresh herbal note. Topping the pasta with freshly grated Parmesan cheese instead of pre-grated enhances the flavor and texture. Overall, this recipe is a perfect blend of healthy ingredients and comforting creaminess. It’s quick to prepare, ideal for busy days, and the use of pantry staples like sun-dried tomatoes, garlic, and broth ensures you can easily whip it up without a special trip to the store. It’s become a go-to in my kitchen when I want a satisfying, wholesome meal with minimal fuss.
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