Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe
A delicious and creamy whole-wheat spaghetti dish featuring tender baby spinach and a rich sun-dried tomato cream sauce, enhanced with garlic, red pepper flakes, and Parmesan cheese for a perfect balance of flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Herbs
- 5 ounces baby spinach, coarsely chopped
- ½ cup slivered oil-packed sun-dried tomatoes
- ½ cup halved and thinly sliced onion
- 3 cloves garlic, minced
Pasta and Grains
- 8 ounces whole-wheat spaghetti
Liquids and Oils
- 1 tablespoon oil from sun-dried tomato jar
- 1 cup low-sodium vegetable or chicken broth
Dairy and Fats
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Spices and Seasonings
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the Spaghetti: Bring a large pot of water to a rolling boil. Add the whole-wheat spaghetti and cook according to the package directions until al dente.
- Wilt the Spinach: While the pasta cooks, place the coarsely chopped baby spinach in a large colander. Drain the hot cooked spaghetti directly over the spinach to gently wilt it, then toss carefully to combine.
- Sauté Tomatoes and Onions: In a large skillet, heat 1 tablespoon of oil from the sun-dried tomato jar over medium heat. Add the slivered sun-dried tomatoes and halved sliced onions. Sauté for about 3 minutes until the onions soften.
- Add Aromatics and Seasonings: Stir in the minced garlic, crushed red pepper, salt, and ground black pepper. Cook for 1 minute, stirring constantly to release their flavors without burning.
- Simmer the Broth: Increase the heat to medium-high and pour in 1 cup of low-sodium vegetable or chicken broth. Let it cook until reduced by half, about 2–3 minutes, to concentrate the flavors.
- Make the Cream Sauce: Reduce heat to medium and stir in ½ cup sour cream, ¼ cup grated Parmesan cheese, and 1 tablespoon unsalted butter. Mix well until the sauce is smooth and creamy.
- Combine and Serve: Add the cooked spaghetti and wilted spinach mixture to the skillet with the cream sauce. Toss everything thoroughly to coat the pasta evenly with the sauce. Serve immediately while warm.
Notes
- Use low-sodium broth to control salt levels in the dish.
- Whole-wheat spaghetti adds fiber and a nutty flavor; substitute with regular spaghetti if preferred.
- For a vegetarian version, use vegetable broth and ensure the Parmesan is vegetarian-friendly.
- Adjust crushed red pepper amount to your preferred spice level.
- Serve with extra grated Parmesan and fresh cracked black pepper, if desired.
Keywords: spaghetti, spinach, sun-dried tomato cream sauce, whole wheat pasta, easy Italian pasta, vegetarian pasta
