Spaghetti & Spinash sun-dried tomato cream sauce

#pasta sauce #pastarecipes #spinach

Ingredients:

2 cloves garlic, minced

Salt and pepper to taste

1/2 cup sour cream

Fresh spinach leaves (about 4 cups)

8 ounces whole-wheat spaghetti (or your preferred type)

1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)

1 small red onion, finely chopped

1/2 teaspoon crushed red pepper flakes

1 cup low-sodium vegetable or chicken broth

1/2 cup grated Parmesan cheese

Preparation:

Step 1: Prepare the Spinach

• Place the fresh spinach leaves in a large colander set in the sink.

Step 2: Cook the Spaghetti

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Once cooked, drain the pasta over the spinach in the colander to wilt the spinach. Set aside.

Step 3: Make the Sauce

• In a large skillet, heat 1 tablespoon of the reserved oil from the sun-dried tomatoes over medium heat. Add the chopped onion and sun-dried tomatoes; cook until softened, about 3 minutes. Stir in the minced garlic, crushed red pepper flakes, salt, and pepper; cook for another minute.

Step 4: Combine Ingredients

• Increase the heat to medium-high and add the broth to the skillet. Cook until the liquid is reduced by half, about 2 minutes. Stir in the sour cream, Parmesan cheese, and butter until well combined and creamy.

Step 5: Toss Together

• Add the cooked spaghetti and wilted spinach to the skillet. Toss everything together until the pasta is evenly coated with the sauce.

2 tablespoons butter

Prep Time 10 minutes

Cooking Time 20 minutes

Total Time 30 minutes

Nutritional Information (Per Serving)

Calories: Approximately 400 kcal

Protein: 12 grams

Sodium: 400 milligrams

2024/10/25 Edited to

... Read moreHey pasta lovers! I'm so excited to share a few extra tips and tricks that make this Creamy Sun-Dried Tomato & Spinach Spaghetti truly next-level. While the recipe itself is super straightforward, I've picked up some secrets along the way to ensure your sauce is always lusciously creamy, perfectly coating every strand of spaghetti, and bursting with flavor. First off, let's talk about that beautiful creamy sauce. The key to achieving that perfect texture, especially if you're aiming for that 'close-up' restaurant-quality look, is often found in the pasta water. Before you drain your spaghetti, always reserve about a cup of that starchy cooking water. If your sauce feels a little too thick after adding the pasta, slowly stir in a tablespoon or two of the reserved water until it reaches your desired consistency. It helps the sauce emulsify and cling wonderfully to the noodles, preventing that dreaded 'dry pasta' scenario. And don't overcook your spaghetti! Al dente pasta provides a better surface for the sauce to adhere, giving you that satisfying bite. Another tip for maximizing flavor and creaminess: don't hesitate to add a little extra Parmesan cheese when you're tossing everything together. The cheese not only adds a salty, umami depth but also helps to thicken and enrich the sauce. For an extra touch of richness, a tiny knob of butter swirled in at the very end (after the heat is off) can make a huge difference in glossiness and flavor. Now, about those star ingredients! The sun-dried tomatoes packed in oil are essential here; their concentrated flavor and the infused oil add so much depth. If you're a fan of a little heat, don't shy away from adding a few extra crushed red pepper flakes – it really awakens the palate! And for the spinach, I've found that adding it right when you drain the hot spaghetti over it, as the recipe suggests, is brilliant. It perfectly wilts the spinach without overcooking it, ensuring it retains its vibrant green color and tender texture. You want it just wilted, not mushy! Want to get creative? Here are a few variations I love: Add a Protein: Cooked chicken breast (sliced or shredded), sautéed shrimp, or even some crispy pancetta or bacon bits can elevate this dish into a heartier meal. Herb Boost: Fresh basil or parsley roughly chopped and stirred in at the end adds a wonderful freshness. A tiny pinch of nutmeg can also quietly enhance the creaminess of the sauce. Different Pasta: While spaghetti is classic, this sauce is also fantastic with fettuccine, linguine, or even a short pasta like penne or rigatoni. Finally, for presentation, a sprinkle of freshly ground black pepper and a final grating of Parmesan cheese make it look absolutely irresistible. Serve it warm straight from the skillet for the best experience. This dish is so versatile and delicious, it's quickly become a staple in my kitchen, and I hope it becomes one in yours too!

14 comments

Tanya Pichardo's images
Tanya Pichardo

Looks delicious

Amy Kovach's images
Amy Kovach

Just made this but I added in some cubed chicken breast. Very good

See more comments

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