SPAGHETTI & SPINACH WITH SUN-DRIED TOMATO CREAM SAUCE
Ingredients:
12 oz spaghetti (or whole-wheat spaghetti)
1 tablespoon olive oil (or oil from sun-dried tomato jar)
½ cup sun-dried tomatoes, sliced (oil-packed, drained)
½ cup onion, halved and thinly sliced
3 cloves garlic, minced
¼ teaspoon crushed red pepper flakes (optional)
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup low-sodium chicken or vegetable broth
½ cup sour cream
¼ cup grated Parmesan cheese
1 tablespoon unsalted butter
4 cups fresh baby spinach, roughly chopped
Directions:
Place the spinach in a large colander.
Cook spaghetti according to package directions. Drain directly over the spinach in the colander to wilt it.
Heat olive oil (or sun-dried tomato oil) in a large skillet over medium heat. Add sun-dried tomatoes and onion. Sauté for 3 minutes until softened.
Stir in garlic, red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant.
Increase heat to medium-high, pour in the broth, and simmer for 2 minutes until slightly reduced.
Lower the heat, then stir in sour cream, Parmesan, and butter until creamy and smooth.
Add cooked spaghetti and wilted spinach to the skillet. Toss gently until well coated in the sauce.
Serve immediately with extra Parmesan on top if desired.
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Calories: ~425 kcal per serving
Servings: 4
