Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce combines the robust flavors of sun-dried tomatoes and spinach in a creamy, Parmesan-infused sauce, creating a comforting and satisfying pasta dish. This recipe is perfect for a quick weeknight meal or a cozy dinner with friends and family.
Why You’ll Love This Recipe:
- Rich and Flavorful Sauce: The creamy sauce made with sun-dried tomatoes, Parmesan cheese, and sour cream offers a rich and indulgent flavor that pairs perfectly with pasta.
- Nutrient-Packed Spinach: Fresh baby spinach adds a boost of nutrients and vibrant color to the dish, complementing the savory elements of the sauce.
- Easy Preparation: With simple steps and readily available ingredients, this dish comes together quickly, making it ideal for busy days when you crave a homemade meal without the fuss.
- Customizable: Adjust the spice level with crushed red pepper flakes and personalize it with additional garnishes like extra Parmesan cheese or fresh herbs.
- Family-Friendly: Loved by both kids and adults, this pasta dish is sure to become a favorite for its delicious flavors and comforting appeal.
Ingredients:
- 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
- Whole-Wheat Spaghetti: 8 ounces, cooked al dente according to package instructions
Instructions:
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:
- For added protein, you can incorporate grilled chicken or shrimp into the dish.
- Make sure to use low-sodium broth to control the saltiness of the sauce.
- This dish reheats well, making it a great option for leftovers the next day.
Storage Options:
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove with a splash of broth to maintain the creamy texture.
This format provides detailed instructions and tips to ensure a successful preparation of Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce. Enjoy your meal! If you have more recipes or need further assistance, feel free to ask.
