Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe

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

  1. 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.

  1. 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.

  1. 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.

  1. 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.

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