Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
This Spaghetti with Spinach and Sun-Dried Tomato Cream Sauce is a delicious fusion of tangy sun-dried tomatoes, fresh spinach, and a creamy Parmesan sauce, all tossed with whole-wheat spaghetti. Quick and easy to prepare, this dish offers a perfect balance of flavors and textures, making it an ideal choice for a nutritious and comforting meal.
INGREDIENTS:
8 oz whole-wheat spaghetti
5 oz fresh baby spinach roughly chopped
1/2 cup sun-dried tomatoes in oil slivered (plus 1 tbsp of the oil from the jar)
1/2 cup onion thinly sliced
3 cloves garlic finely minced
1/4 tsp crushed red pepper flakes
1/4 tsp salt
1/4 tsp ground black pepper
1 cup low-sodium broth vegetable or chicken
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1 tbsp unsalted butter
DIRECTIONS:
Prepare the Pasta and Spinach:
Boil a large pot of water. Cook the whole-wheat spaghetti according to package instructions for al dente texture.
Place the chopped baby spinach in a large colander. When the pasta is done, drain it over the spinach to wilt it naturally.
Make the Sauce:
In a large skillet, heat 1 tbsp of oil from the sun-dried tomatoes over medium heat.
Sauté the sliced onions and sun-dried tomatoes for about 3 minutes, until the onions are soft. Add minced garlic, red pepper flakes, salt, and black pepper. Cook for another minute, stirring frequently.
Pour in the broth and increase the heat to medium-high. Simmer and let the mixture reduce by half, about 2 minutes …
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