Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Total Time: 30 minutes
Yield: 4 servings 1x

A wholesome pasta dish made with whole-wheat spaghetti, fresh spinach, and a creamy sun-dried tomato sauce. It’s quick to prepare and full of vibrant flavors from garlic, Parmesan, and sun-dried tomatoes, perfect for a comforting yet light meal.

Ingredients

Scale

1/2 cup sour cream
2 cloves garlic, minced
2 tablespoons butter
4 cups fresh spinach leaves
8 ounces whole-wheat spaghetti
1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
1 small red onion, finely chopped
1/2 teaspoon crushed red pepper flakes
Salt and pepper to taste
1 cup low-sodium vegetable or chicken broth
1/2 cup grated Parmesan cheese

Instructions

Prepare the Spinach: Place spinach leaves in a large colander.
Cook the Spaghetti: Boil salted water, cook pasta according to the package instructions. Drain the pasta over the spinach to wilt it.
Make the Sauce: Heat reserved sun-dried tomato oil in a skillet. Sauté the onion and sun-dried tomatoes, then add garlic, red pepper flakes, salt, and pepper.
Combine Ingredients: Add broth and reduce by half. Stir in sour cream, Parmesan cheese, and butter until creamy.
Toss Together: Combine the spaghetti and wilted spinach with the sauce in the skillet and toss until coated.
Serve: Garnish with extra Parmesan if desired.