Dive into a culinary journey with our Creamy Spinach Sun-Dried Tomato Pasta! This delightful dish combines the richness of sun-dried tomatoes, the freshness of spinach, and the creaminess of a savory sauce to create a pasta experience that is both comforting and indulgent. With each bite, you’ll be transported to a realm of exquisite flavors and textures, making it a must-try for any pasta enthusiast.
In our household, pasta nights are cherished occasions, and the Creamy Spinach Sun-Dried Tomato Pasta has earned its place as a beloved favorite. It all began one evening when my husband ventured into the kitchen, armed with a craving for something hearty and flavorful. As he whipped up this delectable dish, the aroma of garlic and sun-dried tomatoes filled the air, drawing the entire family into the kitchen. From the first taste, we were hooked! Now, it’s a regular feature on our dinner menu, bringing us together around the table to savor its comforting embrace and create cherished memories.
Why This Creamy Spinach Sun-Dried Tomato Pasta Will Delight Your Taste Buds!
- A harmonious blend of sun-dried tomatoes, spinach, and creamy sauce, offering a burst of flavors in every bite.
- Whole-wheat spaghetti adds a nutty depth to the dish while providing a wholesome twist.
- Quick and easy to prepare, making it perfect for busy weeknights or last-minute dinners.
- Versatile recipe that can be customized with your favorite additions, such as grilled chicken or mushrooms.
- Low-sodium broth option available for a healthier alternative without compromising taste.
- A comforting and satisfying meal that will leave you craving for more.
Ingredients:
- 140 grams (5 ounces) baby spinach, roughly chopped
- 225 grams (8 ounces) whole-wheat spaghetti
- 120 ml (1/2 cup) slivered oil-packed sun-dried tomatoes, plus 15 ml (1 tablespoon) oil from the jar
- 1/2 cup onion, halved and thinly sliced
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 240 ml (1 cup) low-sodium vegetable or chicken broth
- 120 ml (1/2 cup) sour cream
- 30 grams (1/4 cup) grated Parmesan cheese
- 15 ml (1 tablespoon) unsalted butter
Directions: Step 1: Place the spinach in a large colander set in the sink. Bring a large saucepan of water to a boil over high heat. Add the spaghetti and cook according to package directions. Drain the pasta over the spinach, tossing to wilt the spinach.
Step 2: Meanwhile, heat the sun-dried tomato oil in a large skillet over medium heat. Add the sliced onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes. Add the minced garlic, crushed red pepper, salt, and pepper; cook, stirring, for 1 minute. Increase the heat to medium-high and add the broth; cook, stirring, until reduced by about half, approximately 2 minutes. Stir in the sour cream, Parmesan cheese, and butter. Add the spaghetti and spinach to the skillet; toss to coat well.
Notes: For a vegetarian option, use low-sodium vegetable broth. Adjust the amount of crushed red pepper according to your spice preference. Leftovers can be refrigerated in an airtight container for up to 3 days. Enjoy this creamy, flavorful pasta with a side of garlic bread or a fresh salad for a complete meal experience!
