Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Classic Italian pasta dish, big on flavor and tastes like you spent hours in the kitchen. We won't tell anyone it was a 30-minute meal. Who doesn't love Spaghetti with sun-dried tomatoes and spinach in a delicious velvety cream sauce? Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is sure to become a favorite.
Equipment
- Large Skillet (oven-safe) (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
For the Pasta:
- Fresh spinach leaves about 4 cups
- 8 ounces whole-wheat spaghetti or your preferred type
For the Sauce:
- 1/2 cup oil-packed sun-dried tomatoes drained and chopped (reserve some oil)
- 1 small red onion finely chopped
- 2 cloves garlic minced
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 cup low-sodium vegetable or chicken broth
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
Instructions
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.
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