Description
A delicious and creamy whole-wheat spaghetti dish featuring vibrant baby spinach and tangy sun-dried tomatoes in a luscious cream sauce. This recipe combines quick cooking techniques with wholesome ingredients for a flavorful meal perfect for busy weeknights.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces whole-wheat spaghetti
- 5 ounces baby spinach, coarsely chopped
Sauce
- ½ cup slivered oil-packed sun-dried tomatoes
- 1 tablespoon oil from the sun-dried tomato jar
- ½ cup halved and thinly sliced onion
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup low-sodium vegetable or chicken broth
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Prepare spinach: Place the coarsely chopped baby spinach in a large colander set in the sink to catch the pasta water later and to allow the spinach to wilt naturally.
- Cook spaghetti: Bring a large saucepan of water to a boil over high heat, then add the whole-wheat spaghetti and cook according to package directions until al dente. Drain the cooked spaghetti directly over the spinach in the colander, allowing the hot pasta water to help wilt the spinach gently.
- Sauté aromatics: Heat the tablespoon of oil from the sun-dried tomato jar in a large skillet over medium heat. Add the sliced onion and slivered sun-dried tomatoes, stirring occasionally, and cook for about 3 minutes until the onion softens and tomatoes release their flavor.
- Add seasonings: Stir in the minced garlic, crushed red pepper, salt, and ground pepper. Cook for an additional minute, stirring often, to develop the aroma of the garlic without burning it.
- Reduce broth: Increase the heat to medium-high and pour in the low-sodium broth. Let it cook until the liquid reduces by half, approximately 2 minutes, intensifying the savory base of the sauce.
- Create cream sauce: Lower the heat to medium and stir in the sour cream, grated Parmesan cheese, and unsalted butter. Mix until the sauce is smooth, creamy, and well combined.
- Combine pasta and sauce: Add the drained spaghetti and wilted spinach to the skillet with the sauce. Toss everything thoroughly to evenly coat the pasta and spinach with the sun-dried tomato cream sauce.
- Serve immediately: Plate the spaghetti and enjoy the harmonious blend of creamy, tangy, and savory flavors while warm.
Notes
- Use low-sodium broth to control salt content in the dish.
- Wilt spinach with hot pasta water to preserve nutrients and enhance flavor without extra cooking steps.
- Adjust crushed red pepper to taste for more or less heat.
- For a vegan option, substitute sour cream with a plant-based cream and omit Parmesan or use a vegan alternative.
- Whole-wheat spaghetti increases fiber and nutrients compared to regular pasta.
