Description
A heartwarming pasta dish featuring zesty sun-dried tomatoes and vibrant baby spinach, perfect for a quick weeknight meal.
Ingredients
Scale
- 5 ounces chopped baby spinach
- 8 ounces whole-wheat spaghetti
- 1/2 cup oil-packed sun-dried tomatoes (slivered)
- 1/2 cup thinly sliced onion
- 3 cloves minced garlic
- 1/4 teaspoon red pepper flakes
- 1 cup low-sodium vegetable or chicken stock
- 1/2 cup sour cream
- 1/4 cup grated parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Prepare the spaghetti: Boil salted water in a large pot, add whole-wheat spaghetti, and cook until al dente.
- Sauté vegetables: In a skillet over medium heat, use sun-dried tomato oil to sauté onions until translucent. Add minced garlic and red pepper flakes; cook for one more minute.
- Combine: Drain the cooked pasta, add it to the skillet with sautéed vegetables, pour in stock and add chopped spinach.
- Create sauce: Stir in sour cream, grated parmesan, and butter until well combined and heated through.
- Serve: Serve hot with extra parmesan if desired.
Notes
Reserve a small cup of pasta water before draining to loosen the sauce if needed. Cook the garlic just until fragrant to avoid bitterness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 30mg