Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe
Introduction
This Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce is a flavorful and satisfying pasta dish that brings together tender spinach, whole-wheat spaghetti, and a rich, creamy sun-dried tomato sauce. It’s perfect for a quick weeknight meal that feels special without fuss.
Ingredients
- 5 ounces baby spinach, coarsely chopped
- 8 ounces whole-wheat spaghetti
- 1 tablespoon oil from sun-dried tomato jar
- ½ cup slivered oil-packed sun-dried tomatoes
- ½ cup halved and thinly sliced onion
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup low-sodium vegetable or chicken broth
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Step 1: Bring a large pot of water to a boil. Cook the spaghetti according to package directions until al dente.
- Step 2: While the pasta cooks, place the chopped spinach in a large colander.
- Step 3: Drain the hot pasta directly over the spinach to wilt it. Toss gently to combine.
- Step 4: In a large skillet, heat the oil from the sun-dried tomato jar over medium heat.
- Step 5: Add the slivered sun-dried tomatoes and sliced onions to the skillet. Cook for about 3 minutes until softened.
- Step 6: Add the minced garlic, crushed red pepper, salt, and black pepper. Stir and cook for 1 minute until fragrant.
- Step 7: Increase the heat to medium-high. Pour in the broth and cook until it reduces by half, about 2 to 3 minutes.
- Step 8: Stir in the sour cream, grated Parmesan, and butter. Mix until the sauce is smooth and creamy.
- Step 9: Add the cooked pasta and wilted spinach to the skillet. Toss everything together to coat well and heat through. Serve warm.
Tips & Variations
- For extra protein, add grilled chicken or sautéed shrimp to the pasta before serving.
- Try using Greek yogurt instead of sour cream for a tangier and lighter sauce.
- If you prefer a milder sauce, reduce or omit the crushed red pepper.
- Use fresh Parmesan for best flavor and texture.
Storage
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce if needed. Avoid microwaving for best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular spaghetti instead of whole-wheat?
Yes, regular spaghetti works perfectly if you prefer a lighter texture. Adjust cooking time according to the package instructions.
Is this dish suitable for vegetarians?
Yes, this recipe is vegetarian if you use vegetable broth instead of chicken broth. The sun-dried tomato cream sauce provides rich flavors without meat.
PrintSpaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe
This delicious and wholesome Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce features whole-wheat spaghetti tossed with tender wilted spinach and a rich, creamy sun-dried tomato sauce. Enhanced with garlic, onions, and Parmesan cheese, this dish offers a flavorful and satisfying vegetarian meal that comes together quickly using stovetop cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 5 ounces baby spinach, coarsely chopped
- ½ cup slivered oil-packed sun-dried tomatoes
- ½ cup halved and thinly sliced onion
- 3 cloves garlic, minced
Pasta
- 8 ounces whole-wheat spaghetti
Liquids and Fats
- 1 tablespoon oil from sun-dried tomato jar
- 1 cup low-sodium vegetable or chicken broth
- ½ cup sour cream
- 1 tablespoon unsalted butter
Seasonings and Cheese
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Add the whole-wheat spaghetti and cook according to the package directions until al dente.
- Wilt Spinach: While pasta is cooking, place the coarsely chopped baby spinach in a large colander.
- Drain Pasta Over Spinach: Drain the hot spaghetti directly over the spinach in the colander so that the spinach gently wilts from the steam and heat. Toss gently to combine.
- Heat Oil: In a large skillet, warm the tablespoon of oil from the sun-dried tomato jar over medium heat.
- Sauté Tomatoes and Onions: Add the slivered sun-dried tomatoes and sliced onions to the skillet. Cook for about 3 minutes until softened and fragrant.
- Add Aromatics and Seasoning: Stir in the minced garlic, crushed red pepper, salt, and black pepper. Cook for an additional 1 minute, stirring frequently to release flavors.
- Reduce Broth: Increase heat to medium-high, then add the vegetable or chicken broth. Allow to cook until the broth has reduced by half, about 2 to 3 minutes, concentrating the flavors.
- Make Cream Sauce: Stir in the sour cream, grated Parmesan cheese, and unsalted butter. Mix continuously until the sauce becomes smooth, creamy, and well combined.
- Toss Pasta in Sauce: Add the cooked spaghetti and wilted spinach mixture into the skillet. Toss everything together thoroughly to coat the pasta evenly with the sun-dried tomato cream sauce. Serve warm immediately.
Notes
- Using whole-wheat spaghetti adds extra fiber and nutrients to the dish.
- Drain the pasta directly over spinach to naturally wilt it without extra cooking steps.
- Sun-dried tomato oil imparts a rich, tangy flavor—don’t substitute with regular olive oil for best taste.
- Adjust crushed red pepper to your taste preference for spiciness.
- Vegetable broth keeps the dish vegetarian; chicken broth adds more richness but is not vegetarian.
- For a vegan version, substitute sour cream and Parmesan with plant-based alternatives.
Keywords: Spaghetti, Spinach, Sun-Dried Tomato, Cream Sauce, Vegetarian, Whole-Wheat Pasta
