Creamy Sun-Dried Tomato Spinach Pasta: The Ultimate Comfort Dish
Introduction to Creamy Sun-Dried Tomato Spinach Pasta
This creamy sun-dried tomato spinach pasta is the perfect dish for any occasion! With its rich flavors and vibrant colors, it not only pleases the palate but also makes for a delightful meal that’s easy to prepare. Whether you’re hosting a family dinner or looking for a quick weeknight meal, this pasta recipe will surely impress.
A Personal Story Behind My Creamy Sun-Dried Tomato Spinach Pasta Journey
I remember the first time I tried creamy sun-dried tomato spinach pasta at a small Italian restaurant. The combination of flavors was mesmerizing, and I knew I had to recreate it at home. Over the years, I’ve fine-tuned this recipe to make it both easy and delicious. It has become a family favorite, and I love sharing it with friends during gatherings.
What Makes This Creamy Sun-Dried Tomato Spinach Pasta Recipe Special?
What sets this recipe apart is the balance of creamy sour cream combined with the tangy sun-dried tomatoes and the freshness of spinach. Whole-wheat spaghetti is used for a healthier twist, providing fiber and nutrients without sacrificing taste. This dish is not only comforting but also packed with flavors that will leave you craving more!
The Full Creamy Sun-Dried Tomato Spinach Pasta Recipe
Ingredients
- 2.5 ounces baby spinach, coarsely chopped
- 8 ounces whole-wheat spaghetti
- 1.5 tablespoons oil from sun-dried tomato jar
- 1 cup slivered oil-packed sun-dried tomatoes
- 1 cup halved and thinly sliced onion
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup low-sodium vegetable or chicken broth
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Start by placing the baby spinach in a large colander in the sink. Bring a large saucepan of water to a boil and cook the spaghetti according to package instructions. Once cooked, drain the pasta over the spinach to wilt it. (Tip: This method saves you an extra dish to wash!)
- In a large skillet over medium heat, add 1.5 tablespoons of oil from the sun-dried tomatoes. Add the sliced onion and sun-dried tomatoes; cook for about 3 minutes until softened. (Tip: Stir occasionally to prevent sticking.)
- Add the minced garlic, crushed red pepper, salt, and pepper to the skillet; cook for an additional minute until fragrant.
- Increase the heat to medium-high and pour in the broth. Cook until the mixture reduces by half, which should take about 2 minutes. (Tip: Keep an eye on it to avoid burning!)
- Stir in the sour cream, Parmesan cheese, and unsalted butter until well mixed. This is where the creaminess comes to life!
- Add the cooked spaghetti and wilted spinach to the skillet; toss everything together until well coated. (Tip: Use tongs for an easier toss.)
Serving Suggestions and Variations for Creamy Sun-Dried Tomato Spinach Pasta
To elevate this dish, consider serving it with a sprinkle of fresh chopped basil or parsley on top for a burst of fresh flavor. If you want to add more protein, grilled chicken or shrimp make excellent additions to this pasta. You could also toss in some pine nuts for added crunch, or swap out the whole-wheat spaghetti for gluten-free pasta if needed. The possibilities are endless!
Frequently Asked Questions About Creamy Sun-Dried Tomato Spinach Pasta
Can I make this dish vegan?
Absolutely! Substitute the sour cream with a plant-based option and omit the Parmesan cheese or use a vegan alternative.
How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of broth to bring back the creamy texture.
Can I use fresh tomatoes instead of sun-dried?
While fresh tomatoes can be used, they won’t provide the same concentrated flavor. Sun-dried tomatoes add a unique richness that is hard to replicate.
Enjoy this creamy sun-dried tomato spinach pasta as a comforting meal any day of the week!
Recipe Stats
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per Serving: 380
Servings: 4
Creamy Sun-Dried Tomato Spinach Pasta
Ingredients
Main Ingredients
- 2.5 ounces baby spinach, coarsely chopped
- 8 ounces whole-wheat spaghetti
- 1.5 tablespoons oil from sun-dried tomato jar
- 1 cup slivered oil-packed sun-dried tomatoes
- 1 cup halved and thinly sliced onion
- 3 cloves garlic, minced
- 0.25 teaspoon crushed red pepper
- 0.25 teaspoon salt
- 0.25 teaspoon ground pepper
- 1 cup low-sodium vegetable or chicken broth
- 0.5 cup sour cream
- 0.25 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Place the baby spinach in a large colander in the sink. Boil a large saucepan of water and cook the spaghetti according to package instructions. Drain the pasta over the spinach and toss to wilt the spinach.
- In a large skillet over medium heat, heat 1.5 tablespoons of oil from the sun-dried tomatoes. Add the sliced onion and sun-dried tomatoes; cook until softened, about 3 minutes. Add garlic, crushed red pepper, salt, and pepper; cook for an additional minute. Increase the heat to medium-high and pour in the broth. Cook until reduced by half, approximately 2 minutes.
- Stir in the sour cream, Parmesan cheese, and butter. Add the cooked spaghetti and spinach to the skillet; toss until well coated.