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.
Notes
- You can swap sour cream with Greek yogurt for a healthier option.
- For extra protein, add grilled chicken or turkey bacon.
- Use gluten-free pasta for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400 kcal
- Sodium: 400 milligrams
- Fat: 18 grams
- Carbohydrates: 46 grams
- Fiber: 6 grams
- Protein: 12 grams