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Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce

Comforting and creamy spaghetti with fresh spinach and a savory sun-dried tomato cream sauce, perfect for quick weeknight dinners or sharing with family and friends.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce
  • 5 oz baby spinach coarsely chopped
  • 8 oz whole-wheat spaghetti
  • 1 tbsp oil from sun-dried tomato jar
  • 1/2 cup slivered oil-packed sun-dried tomatoes
  • 1/2 cup onion halved and thinly sliced
  • 3 cloves garlic minced
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 cup low-sodium vegetable or chicken broth
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp unsalted butter

Equipment

  • Large Pot
  • Large Colander
  • Large Skillet

Method
 

  1. Step 1: Bring a large pot of water to a rolling boil. Cook the whole-wheat spaghetti according to the package directions until al dente.
  2. Step 2: While the pasta is cooking, place the chopped baby spinach in a large colander.
  3. Step 3: Drain the hot pasta directly over the spinach. The heat will gently wilt the spinach as the water drains. Toss gently to combine and set aside.
  4. Step 4: Heat the tablespoon of oil from the sun-dried tomato jar over medium heat in a large skillet.
  5. Step 5: Add the slivered sun-dried tomatoes and sliced onions. Cook for about 3 minutes until the onions soften and the tomatoes release their savory essence.
  6. Step 6: Stir in the minced garlic, crushed red pepper, salt, and black pepper. Cook for another minute until the garlic is fragrant.
  7. Step 7: Turn the heat up to medium-high and pour in the broth. Let it simmer until it reduces by half, about 2 to 3 minutes.
  8. Step 8: Lower the heat to medium-low, then stir in the sour cream, Parmesan cheese, and butter. Mix until the sauce becomes smooth and creamy.
  9. Step 9: Add the cooked spaghetti and wilted spinach back into the skillet. Toss everything well so every strand of pasta is coated with that luscious sauce.
  10. Step 10: Serve immediately, with extra Parmesan cheese on top if you like for a little cheesy finish.

Notes

This pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water and warm gently to keep the sauce creamy. Feel free to swap spinach for kale or arugula, and sour cream for Greek yogurt or dairy-free alternatives.