Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce: Fast Pasta Dinner with Rich Flavor
By Lucas Morgan
The combination of sautéed sun-dried tomatoes, onions, and garlic creates a deeply flavorful base for the cream sauce, enhancing the pasta in this dish. This spaghetti and spinach recipe comes together in just 20 minutes, with the earthy flavor of the sun-dried tomatoes shining through every bite. By wilting fresh spinach with the hot pasta, you achieve a perfectly tender green without overcooking.
Using whole-wheat spaghetti adds not only a nutty flavor but also nutritional benefits, making this dish more wholesome. Oil from sun-dried tomatoes contributes richness to the sauce, while sour cream adds creaminess and tang. Fresh ingredients like garlic and onion intensify the overall flavor profile, allowing for a quick yet satisfying meal.
Watch for the moment when the spinach wilts just right; it should maintain its vibrant color without becoming mushy. A common mistake is overcooking the garlic and onions, which can turn bitter; ensure they soften but remain fragrant. The sauce should coat the pasta smoothly, indicating it’s ready to serve.
To serve, accompany this dish with a side salad or crusty bread to soak up the sauce. Leftovers can be refrigerated for up to three days but should be reheated gently to avoid curdling the cream sauce.
Why you'll love this recipe
- Prepares in just 20 minutes, allowing for a quick, nutritious dinner option that fits into busy weeknights.
- The sun-dried tomatoes sautéed in their oil deliver a depth of flavor, creating an aromatic sauce in no time.
- Wilting the spinach with hot pasta saves cooking time and retains the vibrant color and nutrients of the greens.
- Using whole-wheat spaghetti enhances texture and nutritional content, offering a fiber-rich pasta choice.
- One skillet is all you need for cooking, keeping cleanup efficient and focused on the delicious results.
Ingredients
- •5 ounces baby spinach (coarsely chopped)
- •8 ounces whole-wheat spaghetti
- •1 tablespoon oil from sun-dried tomato jar
- •0.5 cup slivered oil-packed sun-dried tomatoes
- •0.5 cup onion (halved and thinly sliced)
- •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
- 1
Place spinach in a large colander in the sink.
- 2
Bring a large saucepan of water to a boil over high heat.
- 3
Add spaghetti and cook according to package directions.
- 4
Drain the pasta over the spinach; toss to wilt the spinach.
- 5
Meanwhile, heat sun-dried tomatoes and oil in a large skillet over medium heat.
- 6
Add onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
- 7
Add garlic, crushed red pepper, salt, and pepper; cook, stirring, for 1 minute.
- 8
Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes.
- 9
Stir in sour cream, Parmesan, and butter. Add spaghetti and spinach; toss to coat well.
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