Ingredients:
For the Pasta:
Fresh spinach leaves (about 4 cups)
8 ounces whole-wheat spaghetti (or your preferred type)
For the Sauce:
1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
1 small red onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon 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
Preparation:
Step 1: Prepare the Spinach
• Place the fresh spinach leaves in a large colander set in the sink.
Step 2: Cook the Spaghetti
• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Once cooked, drain the pasta over the spinach in the colander to wilt the spinach. Set aside.
Step 3: Make the Sauce
• In a large skillet, heat 1 tablespoon of the reserved oil from the sun-dried tomatoes over medium heat. Add the chopped onion and sun-dried tomatoes; cook until softened, about 3 minutes. Stir in the minced garlic, crushed red pepper flakes, salt, and pepper; cook for another minute.
Step 4: Combine Ingredients
• Increase the heat to medium-high and add the broth to the skillet. Cook until the liquid is reduced by half, about 2 minutes. Stir in the sour cream, Parmesan cheese, and butter until well combined and creamy.
Step 5: Toss Together
• Add the cooked spaghetti and wilted spinach to the skillet. Toss everything together until the pasta is evenly coated with the sauce.
2 tablespoons butter
Prep Time 10 minutes
Cooking Time 20 minutes
Total Time 30 minutes
Nutritional Information (Per Serving)
Calories: Approximately 400 kcal
Protein: 12 grams
Sodium: 400 milligrams
