Creamy Sun-Dried Tomato Spinach Spaghetti
This Creamy Sun-Dried Tomato Spinach Spaghetti is a quick and delicious pasta dish perfect for weeknights! Fresh spinach and whole-wheat spaghetti come together in a rich, tangy sun-dried tomato cream sauce with hints of garlic and Parmesan. The flavors are bold yet comforting, with a creamy texture that clings to each strand of pasta. It’s an easy way to elevate dinner while keeping it healthy and satisfying. Ready in just 30 minutes, it’s sure to be a new favorite!
Ingredients:
For the Pasta:
4 cups fresh spinach leaves
8 oz whole-wheat spaghetti (or preferred pasta)
For the Sauce:
1/2 cup oil-packed sun-dried tomatoes, drained & chopped (reserve oil)
1 small red onion, finely chopped
2 cloves garlic, minced
1/2 tsp crushed red pepper flakes
Salt and pepper to taste
1 cup low-sodium vegetable or chicken broth
1/2 cup sour cream
1/2 cup grated Parmesan cheese
2 tbsp butter
Instructions:
Step 1: Prepare Spinach
Place spinach leaves in a large colander over the sink.
Step 2: Cook the Spaghetti
In a large pot, bring salted water to a boil and cook spaghetti as directed. Drain pasta over spinach to wilt it. Set aside.
Step 3: Make the Sun-Dried Tomato Cream Sauce
Heat 1 tbsp reserved oil from sun-dried tomatoes in a skillet over medium heat.
Add onion and sun-dried tomatoes; sauté for 3 minutes until softened.
Stir in garlic, red pepper flakes, salt, and pepper; cook for 1 minute.
Step 4: Create the Creamy Sauce
Increase heat to medium-high, add broth, and simmer until reduced by half (about 2 minutes).
Stir in sour cream, Parmesan, and butter until smooth and creamy.
Step 5: Toss & Serve
Add spaghetti and spinach to skillet, tossing until well-coated in sauce. Enjoy your delicious, creamy spaghetti with sun-dried tomatoes and spinach!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Info (per serving):
Calories: ~400 kcal
Protein: 12g
Sodium: 400 mg