For a quick burst of flavor in this sun-dried tomato pasta recipe, we use the oil from the sun-dried tomatoes to form the base of the creamy sauce. At the same time, the residual heat from the pasta wilts the spinach almost instantly, making this the perfect fast weeknight meal.
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 the spaghetti and cook according to the package directions. Once done, drain the pasta over the spinach, tossing to wilt the spinach.
- While the pasta cooks, heat the sun-dried tomato oil in a large skillet over medium heat. Add the onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes. Stir in the garlic, crushed red pepper, salt, and pepper, and cook for 1 minute.
- Increase the heat to medium-high and add the broth. Cook, stirring occasionally, until the mixture is reduced by about half, about 2 minutes. Stir in the sour cream, Parmesan cheese, and butter until well combined.
- Add the cooked pasta and wilted spinach to the skillet, tossing to coat everything evenly in the creamy sauce. Serve immediately.
Equipment:
- Large colander
- Large saucepan
- Large skillet
Nutrition facts (per serving):
- 380 Calories
- 16g Fat
- 51g Carbs
- 13g Protein
