Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Craving a quick, flavorful dinner?
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is exactly what you need!
Ready in just 20 minutes,
it’s the perfect weeknight meal.
The secret?
Using sun-dried tomato oil to create a creamy, rich sauce that perfectly coats whole wheat spaghetti.
Toss in fresh spinach, and you’ve got a deliciously satisfying dish with minimal effort.
Fluffy, vibrant, and full of flavor, this meal is a fast favorite for those busy nights when you want something special!
For Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
- Spinach – Fresh, baby spinach is used to add a burst of nutrients and color.
- Whole-Wheat Spaghetti – A healthier option full of fiber to keep you feeling satisfied.
- Sun-Dried Tomatoes (oil-packed) – Packed with flavor and helps form the base of the creamy sauce.
- Onion – Adds sweetness and depth to the sauce.
- Garlic – For that aromatic, savory flavor.
- Crushed Red Pepper – A touch of heat to balance the richness.
- Salt and Black Pepper – To enhance all the flavors.
- Vegetable or Chicken Broth – Creates the liquid base for the sauce.
- Sour Cream – Provides creaminess and a slight tang.
- Parmesan Cheese – Adds a salty, umami flavor and thickens the sauce.
- Butter – For richness and smooth texture.
For Sun-Dried Tomato Cream Sauce
- Sun-Dried Tomato Oil – This flavorful oil is used to cook the onions, garlic, and sun-dried tomatoes for the sauce base.
- Broth – Vegetable or chicken broth adds flavor and liquid to the sauce.
- Sour Cream and Parmesan Cheese – For a smooth, creamy sauce with a rich, tangy finish.
Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Ingredients:
- 5 ounces baby spinach, roughly chopped
- 8 ounces whole-wheat spaghetti
- ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
- ½ cup onion, thinly sliced
- 3 garlic cloves, minced
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup low-sodium vegetable or chicken broth
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions:
- Wilt the Spinach:
- Place the chopped spinach in a large colander.
- Bring a large pot of water to a boil.
- Add the spaghetti and cook according to the package instructions.
- Drain the pasta over the spinach in the colander and toss to wilt the spinach.
- Prepare the Sun-Dried Tomato Sauce:
- While the pasta is cooking, heat the sun-dried tomato oil in a large skillet over medium heat.
- Add the sliced onion and sun-dried tomatoes.
- Sauté for about 3 minutes until softened.
- Stir in the garlic, crushed red pepper, salt, and black pepper, and cook for another minute.
- Add the Broth and Finish the Sauce:
- Increase the heat to medium-high and pour in the broth.
- Let it cook for about 2 minutes, stirring occasionally, until it has reduced by half.
- Add the sour cream, Parmesan, and butter, stirring until the sauce becomes smooth.
- Combine the Pasta and Sauce:
- Add the cooked spaghetti and wilted spinach to the skillet.
- Toss everything together until the pasta is well-coated with the creamy sauce.
- Serve and Enjoy:
- Serve this rich and satisfying pasta dish with a sprinkle of extra Parmesan if desired.
Tips:
- For a vegetarian version, substitute vegetable broth and opt for nutritional yeast instead of Parmesan cheese.
- Use whole wheat spaghetti for a fiber-rich, heart-healthy option, or substitute half whole wheat and half regular pasta if preferred.
- To make this dish even quicker, you can prepare the spinach by placing it in the colander and draining the pasta over it, which wilts the spinach without extra cooking time.
Nutrition
Calories: 380 kcal | Carbohydrates: 51g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 330mg | Potassium: 587mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2763 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg
- Can I use regular spaghetti instead of whole-wheat spaghetti?
Absolutely! While whole-wheat spaghetti adds more fiber, you can easily swap it for regular pasta if you prefer. It will still be delicious, and you’ll have a creamy, flavorful dish either way!
- What can I use instead of sour cream for a creamier sauce?
If you don’t have sour cream, you can use heavy cream or even mascarpone cheese. These will give you that silky, rich texture while keeping the sauce smooth and indulgent!
- Can I make this dish vegetarian?
Yes! To make this recipe vegetarian, simply swap the chicken broth for vegetable broth, and leave out the Parmesan cheese or use a dairy-free alternative like nutritional yeast for a cheesy flavor.
- Can I add some protein to the pasta?
Definitely! This dish works great with grilled chicken or shrimp. Just cook your protein separately and toss it in with the pasta at the end for an extra boost.
- How do I store leftovers, and how long will they keep?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to loosen up the sauce, and it’ll taste just as good as when it was freshly made!
