Creamy Whole-Wheat Spaghetti with Spinach and Sun-Dried Tomatoes

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is more than just a meal; it’s a symphony of flavors that brings comfort to the soul and joy to the palate. The creamy, tangy sauce made from sun-dried tomatoes perfectly coats each strand of whole-wheat spaghetti, while the wilted spinach adds a touch of freshness that balances the richness. The subtle heat from the crushed red pepper invigorates the dish, making each bite an experience to remember.

Crafting this dish is like painting with flavors; the bold reds of the sun-dried tomatoes, the lush greens of the spinach, and the creamy whites of the sauce come together on a canvas of whole-wheat spaghetti to create a masterpiece. It’s a testament to how simple ingredients, when combined thoughtfully, can transform into something extraordinary. This pasta dish promises not just to satisfy your hunger but to offer a moment of blissful indulgence in your day.

Ingredients:
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 cloves garlic, minced
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground pepper
1 cup low-sodium vegetable or chicken broth
½ cup sour cream
¼ cup grated Parmesan cheese
1 tablespoon unsalted butter

Directions:

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 to wilt it.
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.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 450 kcal | Servings: 4 servings