Creamy Sun-Dried Tomato Spinach Pasta
A quick and healthy creamy pasta dish with sun-dried tomatoes and spinach.
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.
Notes
For a touch of freshness, sprinkle some chopped basil or parsley on top before serving. Feel free to add grilled chicken or shrimp for extra protein.