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.