The fusion of spaghetti with spinach and sun-dried tomato cream sauce offers a delightful twist on traditional pasta dishes. This recipe is not only quick and delicious but also integrates the rich, tangy flavor of sun-dried tomatoes with the earthy tones of spinach, creating a perfectly balanced meal that is both satisfying and nutritious.
The addition of a creamy sauce enriched with sour cream and Parmesan cheese envelops the whole-wheat spaghetti in a silky smooth texture, making each bite a luxurious experience. Here, we’ll explore how to select the best ingredients for this dish and provide tips on variations and substitutions to cater to different dietary needs and preferences.
Ingredients for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Whole-Wheat Spaghetti: 8 ounces
Fresh Baby Spinach: 5 ounces, roughly chopped
Sun-Dried Tomatoes in Oil: ½ cup, slivered, plus 1 tablespoon of the oil from the jar for cooking
Onion: ½ cup, thinly sliced
Garlic: 3 cloves, finely minced
Crushed Red Pepper Flakes: ¼ teaspoon
Salt: ¼ teaspoon
Ground Black Pepper: ¼ teaspoon
Low-Sodium Broth (vegetable or chicken): 1 cup
Sour Cream: ½ cup
Grated Parmesan Cheese: ¼ cup
Unsalted Butter: 1 tablespoon
Directions for Preparation
- Prepare the Pasta and Spinach:
Start by boiling a large pot of water. Once boiling, add the whole-wheat spaghetti and cook according to the package instructions for al dente texture.
Place the chopped baby spinach in a large colander. When the pasta is done, drain it over the spinach to wilt it naturally with the steam and hot water.
- Make the Sauce:
In a large skillet, heat the tablespoon of oil reserved from the sun-dried tomatoes over medium heat.
Sauté the sliced onions and sun-dried tomatoes for about 3 minutes until the onions are soft. Add the minced garlic, crushed red pepper flakes, salt, and black pepper, and cook for another minute, stirring frequently.
Pour in the broth and increase the heat to medium-high, letting the mixture simmer and reduce by about half, which usually takes around 2 minutes.
- Combine Ingredients:
Reduce the heat to low and stir in the sour cream, Parmesan cheese, and butter until the mixture is smooth and the cheese has melted.
Add the drained spaghetti and wilted spinach back into the skillet. Toss everything together to ensure the pasta and spinach are evenly coated with the creamy sauce.
- Final Touches:
Adjust the seasoning as needed, adding more salt or pepper according to your taste preferences.
Serve the pasta hot, garnished with additional Parmesan cheese if desired.
Tips and Variations
Protein Addition: For a heartier meal, consider adding grilled chicken strips or sautéed shrimp to the pasta just before serving.
Vegan Modifications: Replace the sour cream with a vegan alternative, use vegan Parmesan, and substitute the butter with a plant-based version.
Pasta Alternatives: Feel free to use any pasta of your choice if whole-wheat spaghetti is not preferred. Gluten-free pasta can also be a great substitute for those avoiding gluten.
This dish is a testament to how simple ingredients can be elevated into a luxurious and comforting meal, perfect for any dinner occasion. The combination of tangy sun-dried tomatoes, creamy sauce, and nutritious spinach provides a balanced flavor profile that’s sure to please any palate.
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe
Ingredients
- 8 oz whole-wheat spaghetti
- 5 oz fresh baby spinach roughly chopped
- 1/2 cup sun-dried tomatoes in oil slivered (plus 1 tbsp of the oil from the jar)
- 1/2 cup onion thinly sliced
- 3 cloves garlic finely minced
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 cup low-sodium broth vegetable or chicken
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp unsalted butter
Instructions
- Prepare the Pasta and Spinach:
- Boil a large pot of water. Cook the whole-wheat spaghetti according to package instructions for al dente texture.
- Place the chopped baby spinach in a large colander. When the pasta is done, drain it over the spinach to wilt it naturally.
- Make the Sauce:
- In a large skillet, heat 1 tbsp of oil from the sun-dried tomatoes over medium heat.
- Sauté the sliced onions and sun-dried tomatoes for about 3 minutes, until the onions are soft. Add minced garlic, red pepper flakes, salt, and black pepper. Cook for another minute, stirring frequently.
- Pour in the broth and increase the heat to medium-high. Simmer and let the mixture reduce by half, about 2 minutes.
- Combine Ingredients:
- Reduce heat to low. Stir in sour cream, Parmesan cheese, and butter until the sauce is smooth and the cheese has melted.
- Add the drained spaghetti and wilted spinach to the skillet. Toss everything together to coat the pasta and spinach evenly with the sauce.
- Final Touches:
- Adjust seasoning with additional salt or pepper, if needed.
- Serve hot, garnished with extra Parmesan cheese if desired.