Description
Creamy spinach spaghetti tossed with a sun-dried tomato sauce for a fast, comforting vegetarian dinner.
Ingredients
Scale
- 8 ounces whole-wheat spaghetti
- 5 ounces baby spinach, chopped
- 1 tablespoon sun-dried tomato oil
- 1/2 cup oil-packed sun-dried tomatoes
- 1/2 cup sliced onion
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup low-sodium vegetable broth
- 1/2 cup sour cream
- 1/4 cup grated Parmesan
- 1 tablespoon unsalted butter
Instructions
- Cook spaghetti according to package directions.
- Drain pasta over spinach and toss to wilt.
- Heat sun-dried tomato oil in a skillet.
- Cook tomatoes and onion until soft.
- Add garlic and seasonings; cook briefly.
- Add broth and reduce by half.
- Stir in sour cream, Parmesan, and butter.
- Toss pasta and spinach with sauce.
Notes
- Use oil-packed tomatoes for best flavor.
- Keep heat moderate after adding sour cream.
- Add a splash of broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 35mg