Spinach & Tomato Pasta (Print Version)

Ingredients:

01 - 4 cups fresh spinach leaves.
02 - 8 oz whole-wheat spaghetti.
03 - 1/2 cup sun-dried tomatoes, chopped.
04 - 1 small red onion, finely chopped.
05 - 2 cloves garlic, minced.
06 - 1/2 tsp crushed red pepper flakes.
07 - Salt and pepper to taste.
08 - 1 cup low-sodium vegetable or chicken broth.
09 - 1/2 cup sour cream.
10 - 1/2 cup grated Parmesan cheese.
11 - 2 tbsp butter.

Instructions:

01 - Place 4 cups of spinach in a colander.
02 - Boil 8 oz of whole-wheat spaghetti until al dente (8-10 minutes). Drain over spinach to wilt.
03 - Heat 1 tbsp reserved oil from the sun-dried tomatoes in a skillet. Add onion and chopped sun-dried tomatoes; sauté for 3 minutes.
04 - Stir in minced garlic, crushed red pepper flakes, salt, and pepper. Cook for 1 more minute.
05 - Add broth to the skillet and simmer until reduced by half.
06 - Stir in sour cream, grated Parmesan, and butter until the sauce is creamy.
07 - Add the cooked spaghetti and wilted spinach to the skillet, tossing to coat evenly with the sauce.
08 - Serve hot, garnished with extra Parmesan and optional lemon juice or herbs.

Notes:

01 - This creamy spaghetti with spinach and sun-dried tomato cream sauce is a vegetarian delight, perfect for weeknight dinners.

Back