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Listen, I don’t know anybody who doesn’t like pasta dishes. Most of us grew up with our mothers’ spaghetti recipes and looked forward to them because they were meals that "stuck to your ribs," as the old folks would say. She made it with meatballs and some type of spaghetti sauce, usually enhanced with her own special veggies and spices. And we all loved it!
Today, however, we’re looking at Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce, a dish that tastes like it’s straight from Italy. To achieve flavor quickly in this sun-dried tomato pasta recipe, it’s essential to use the oil from the sun-dried tomatoes as the base for the cream sauce. Meanwhile, the residual heat of the pasta wilts the spinach in record time, making this a fast weeknight dinner that’s guaranteed to make your mouth water.
Active Time:
20 minutes
Total Time:
20 minutes
Servings: 4
Nutrition Profile:
Nut-Free, Soy-Free
Nutrition Notes
Sun-dried tomatoes are rich in vitamin C and contain other vitamins and minerals such as vitamin K and potassium. This combination is loaded with antioxidants, particularly lycopene, which has been shown to help protect the heart and arteries, lower blood pressure, guard against strokes, and reduce men’s risk of prostate cancer.
Whole-wheat spaghetti is made with whole grains, which offer numerous health benefits. They’re packed with vitamins, minerals, protein, fiber, and antioxidants. The fiber in whole grains is soluble, helping to lower blood pressure and cholesterol levels, thereby reducing your risk of heart disease. Whole grains can also help reduce inflammation, relieving swelling around your ankles and feet. If you’re not a fan of wheat pasta but want its benefits, try using half whole-wheat and half regular spaghetti to ease into the flavor.
A quick technique for wilting spinach is to place it in a colander and drain the cooked spaghetti over it. The residual heat from the spaghetti wilts the spinach perfectly without overcooking it.
Look for oil-packed sun-dried tomatoes, as they are brimming with flavor. Use the flavorful oil from the jar to cook the onions, sun-dried tomatoes, and garlic as the base for the cream sauce.
This recipe uses either low-sodium vegetable or chicken broth. To make it vegetarian, simply use vegetable broth. If you prefer, you can substitute nutritional yeast for Parmesan cheese.
Large colander
Large saucepan
Large skillet
Ingredients
5 ounces baby spinach, coarsely chopped
8 ounces whole-wheat spaghetti
½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
½ cup halved and thinly sliced onion
3 cloves garlic, minced
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground pepper
1 cup low-sodium vegetable or chicken broth
½ cup sour cream
¼ cup grated Parmesan cheese
1 tablespoon unsalted butter
1. Prepare the Spinach and Spaghetti:
Place the spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high heat. Add the spaghetti and cook according to the package directions. Drain the pasta over the spinach, then toss to wilt the spinach.
2. Make the Cream Sauce:
Meanwhile, heat the sun-dried tomato oil in a large skillet over medium heat. Add the onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes. Add the garlic, crushed red pepper, salt, and pepper; cook, stirring, for 1 minute. Increase the heat to medium-high, then add the broth. Cook, stirring, until reduced by about half, approximately 2 minutes.
3. Combine:
Stir in the sour cream, Parmesan, and butter. Add the spaghetti and spinach, tossing to coat well.
And just like that, you have a perfectly prepared, satisfying meal!
