Description
A quick and creamy spaghetti dish featuring spinach and sun-dried tomatoes, perfect for busy evenings.
Ingredients
Scale
- 8 ounces whole-wheat spaghetti
- 1 tablespoon kosher salt, for the pasta water
- 4 cups loosely packed fresh baby spinach leaves
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 tablespoon reserved oil from the sun-dried tomato jar
- 1 small red onion, finely chopped (about 3/4 cup)
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 cup low-sodium vegetable broth or low-sodium chicken broth
- 1/2 cup full-fat sour cream, brought to room temperature
- 1/2 cup finely grated Parmesan cheese, divided
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1/2 cup reserved pasta cooking water
Instructions
- Prepare the water and ingredients. Bring a 5-quart pot of water to a rolling boil and add kosher salt. Chop the onion and sun-dried tomatoes, mince the garlic, and measure remaining ingredients while the water heats.
- Cook the spaghetti. Add whole-wheat spaghetti and stir immediately to prevent sticking. Cook until al dente, about 7 to 9 minutes.
- Begin the sauce. Heat reserved sun-dried tomato oil in a large skillet over medium heat. Add red onion and cook for 4 to 5 minutes until softened.
- Add the aromatics. Stir in garlic and crushed red pepper flakes. Cook for 30 seconds, then add chopped sun-dried tomatoes and cook for 1 minute.
- Simmer the broth. Pour in broth, scraping the skillet bottom. Bring to a gentle simmer and cook uncovered for 4 to 5 minutes until reduced by one-quarter.
- Cook the spinach. Add spinach to the pasta pot during the spaghetti’s last minute and cook until just wilted.
- Reserve water and drain. Scoop out 1/2 cup pasta cooking water and set aside, then drain spaghetti and spinach together.
- Finish the cream sauce. Lower skillet heat and whisk room-temperature sour cream into the broth until smooth, then stir in 1/4 cup Parmesan, fine salt, and black pepper.
- Toss and serve. Add drained spaghetti and spinach to skillet. Toss with tongs, adding reserved pasta water until sauce coats noodles. Divide into bowls and top with remaining Parmesan.
Notes
Serve immediately for the best flavor. This dish pairs nicely with garlic bread or a crisp salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 4g
- Sodium: 500mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 35mg
Keywords: spaghetti, sun-dried tomatoes, creamy pasta, vegetarian dinner, quick meals