Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce - Minervaspices

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Aug 16, 2023Mohammad Bagheri
Tips for Perfect Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
This creamy sun-dried tomato pasta recipe has whole-wheat spaghetti, spinach and Parmesan cheese tossed in a flavorful sauce. It only takes 20 minutes to make, which means it's perfect for a busy weeknight dinner.

Wilting the Spinach
A quick technique for wilting the spinach is to place it in a colander and drain the cooked spaghetti over it. The residual heat from the spaghetti wilts the spinach without overcooking it.

Choosing the Sun-Dried Tomatoes
Look for oil-packed sun-dried tomatoes. Not only are the sun-dried tomatoes packed with flavor, we also use some of the flavorful oil from the jar to cook the onions, sun-dried tomatoes and garlic as the base for the cream sauce.

To Make This Vegetarian, Use Low-Sodium Vegetable Broth
We use either low-sodium vegetable or chicken broth in this recipe, but to make this recipe vegetarian, use vegetable broth.

  • 5 ounces baby spinach, coarsely chopped
  • 8 ounces whole-wheat spaghetti
  • ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
  • ½ cup halved and thinly sliced onion
  • 3 teaspoon garlic granulates
  • ¼ teaspoon crushed chili 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

Place spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high heat. Add spaghetti and cook according to package directions. Drain the pasta over the spinach; toss to wilt the spinach.
Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes. Add garlic, crushed red pepper, salt and pepper; cook, stirring, for 1 minute. Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes. Stir in sour cream, Parmesan and butter. Add the spaghetti and spinach; toss to coat well.

More articles