This quick and flavorful dish combines whole-wheat spaghetti with a creamy sauce made from sun-dried tomatoes, fresh spinach, and Parmesan cheese. It’s a comforting meal that’s ready in just 20 minutes, perfect for busy weeknights.
Author:Touria Elkoudssi
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
UnitsScale
8ounces whole-wheat spaghetti
5ounces fresh spinach, coarsely chopped
1/2cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
1/2cup halved and thinly sliced onion
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1cup low-sodium vegetable or chicken broth
1/2cup sour cream
1/4cup grated Parmesan cheese
1 tablespoon unsalted butter
Instructions
Cook Pasta and Wilt Spinach: Bring a large saucepan of water to a boil. Add the spaghetti and cook according to package directions. Place the chopped spinach in a large colander in the sink. Once the pasta is done, drain it over the spinach to wilt the leaves.
Prepare Sauce Base: In a large skillet, heat the sun-dried tomato oil over medium heat. Add the sliced onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
Add Aromatics: Stir in the minced garlic, crushed red pepper, salt, and black pepper; cook for an additional minute until fragrant.
Add Broth and Simmer: Increase the heat to medium-high and pour in the broth. Cook, stirring occasionally, until the liquid is reduced by about half, approximately 2 minutes.
Incorporate Dairy: Lower the heat to medium and mix in the sour cream, Parmesan cheese, and butter. Stir until the sauce is smooth and creamy.
Combine Pasta and Sauce: Add the cooked spaghetti and wilted spinach to the skillet. Toss to coat the pasta evenly with the sauce.
Serve: Divide the pasta among serving plates and enjoy immediately.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth.
To enhance the flavor, consider adding a sprinkle of red pepper flakes or a squeeze of fresh lemon juice before serving.
This dish pairs well with a side of garlic bread or a fresh green salad.