Spaghetti Spinach Sun-Dried Cream (Print Version)
Creamy sun-dried tomato pasta with spinach and parmesan for an easy and comforting meal.
# Ingredients:
→ Pasta and Vegetables
01 -
225 grams whole-wheat spaghetti
02 -
140 grams baby spinach, coarsely chopped
→ Aromatics and Seasoning
03 -
80 grams oil-packed sun-dried tomatoes, slivered
04 -
1 tablespoon oil from sun-dried tomato jar
05 -
60 grams onion, halved and thinly sliced
06 -
3 cloves garlic, minced
07 -
0.25 teaspoon crushed red pepper flakes
08 -
0.25 teaspoon salt
09 -
0.25 teaspoon ground black pepper
→ Sauce Components
10 -
240 milliliters low-sodium vegetable broth or chicken broth
11 -
120 grams sour cream
12 -
25 grams grated Parmesan cheese
13 -
1 tablespoon unsalted butter
# Instructions:
01 -
Place the chopped baby spinach in a large colander set in the sink.
02 -
Boil the whole-wheat spaghetti in a large pot of salted water according to package instructions until al dente.
03 -
Drain the cooked spaghetti directly over the spinach in the colander, allowing the hot water and pasta to wilt the greens. Gently toss with tongs and set aside.
04 -
Heat the reserved sun-dried tomato oil in a large skillet over medium heat. Add the slivered sun-dried tomatoes and sliced onion, and sauté for 3 minutes until the onion softens.
05 -
Stir in the minced garlic, crushed red pepper flakes, salt, and ground black pepper. Cook for 1 minute until aromatic.
06 -
Pour in the broth and increase heat to medium-high. Simmer for 2 minutes, allowing the liquid to reduce slightly.
07 -
Reduce heat to low and add the sour cream, grated Parmesan, and butter. Stir gently until the sauce is smooth and creamy.
08 -
Add the drained spaghetti and wilted spinach to the skillet. Toss until everything is evenly coated in the sun-dried tomato cream sauce.
# Notes:
01 -
Wilting the spinach with the hot pasta saves time and preserves its bright colour and nutrients.
02 -
For a lighter version, substitute Greek yogurt for sour cream.