Description
This spaghetti dish offers creamy textures with tangy flavors, combining wholesome ingredients like whole-wheat spaghetti and fresh vegetables.
Ingredients
Scale
- 8 oz whole-wheat spaghetti
- 5 oz baby spinach, chopped
- ½ cup slivered sun-dried tomatoes, oil-packed
- 1 tbsp sun-dried tomato oil (from the jar)
- ½ cup onion, thinly sliced
- 3 cloves garlic, minced
- ¼ tsp crushed red pepper flakes
- ¼ tsp salt
- ¼ tsp black pepper
- 1 cup vegetable or chicken broth (low sodium)
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 tbsp unsalted butter
Instructions
- To begin, place the chopped spinach into a colander sitting in your sink. As you cook your pasta, ensure to use a generous amount of water. Once the pasta is cooked to your preferred level of al dente, pour the steaming pasta and hot water directly over the spinach in the colander. The hot water will gently wilt the spinach, leaving it vibrant but softened. Allow everything to drain thoroughly to prevent excess water from watering down your sauce later.
- Next, in a large skillet, heat up the sun-dried tomato oil over a medium flame. Once the oil is hot, introduce the slivered sun-dried tomatoes and sliced onions to the pan. Allow these ingredients to sauté for around three minutes until the onions become soft and slightly translucent, releasing their sweet aroma.
- Stir in the minced garlic, crushed red pepper flakes, salt, and freshly ground black pepper. Let these flavors mix and develop by cooking them for an additional minute, just until the garlic becomes fragrant but before it browns. This brief sauté ensures the garlic infuses the dish with its robust, distinctive flavor.
- Increase the heat setting to medium-high. Carefully pour the broth into the skillet, bringing it to a gentle simmer. Allow the mixture to cook for about two minutes, which reduces the broth slightly and concentrates the flavor, creating a taste-packed foundation for your sauce.
- Reduce the heat to a low setting before adding the sour cream, grated Parmesan, and butter into the skillet. Stir continuously as these dairy components melt and meld into the broth, forming a velvety, luxurious sauce that perfectly complements the spaghetti.
- In the final step, add the cooked spaghetti and wilted spinach to the sauce. Use tongs to toss the ingredients gently but thoroughly, ensuring every noodle is coated lovingly with the cream sauce. Once combined evenly, remove from heat and prepare to serve immediately for the best results.
Notes
Experiment with different proteins, vegetables, and spices to personalize this dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 390 mg
- Protein: 15 g