Spaghetti 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
Scale
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
