Recipe Background
This is the culinary equivalent of a brisk stroll through the Tuscan countryside with the sun shining on you! The creaminess and tanginess of Creamy Sun-Dried Tomato Spaghetti is perhaps the most tantalizingly delicious part, with the tender noodles kindly delivering the sauce to your tastebuds. Likewise, you can't go wrong with the sweet and vibrant sun-dried tomatoes or the wilted spinach, providing a welcome contrast to all the richness! Parmesan cheese incorporated right into the sauce is the proverbial cherry on top to take this dish to the next level! Creamy Sun-Dried Tomato Spaghetti is the vacation your tastebuds need!
This is the culinary equivalent of a brisk stroll through the Tuscan countryside with the sun shining on you! The creaminess and tanginess of Creamy Sun-Dried Tomato Spaghetti is perhaps the most tantalizingly delicious part, with the tender noodles kindly delivering the sauce to your tastebuds. Likewise, you can't go wrong with the sweet and vibrant sun-dried tomatoes or the wilted spinach, providing a welcome contrast to all the richness! Parmesan cheese incorporated right into the sauce is the proverbial cherry on top to take this dish to the next level! Creamy Sun-Dried Tomato Spaghetti is the vacation your tastebuds need!
Ingredients
- 5 ounces baby spinach coarsely chopped
- 8 ounces whole-wheat spaghetti
- 1/2 cup slivered oil-packed sun-dried tomatoes plus 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
- 1 cup low-sodium vegetable or chicken broth
- 1/2 cup sour cream
- 1/4 cup parmesan cheese grated
- 1 tablespoon unsalted butter
Directions
- Place the spinach in a large colander in the sink.
- Bring a large saucepan of water to a boil over high heat.
- Add the spaghetti and cook to al dente according to the package directions.
- Drain the pasta over the spinach in the colander and toss to wilt the spinach.
- Heat the sun-dried tomato oil in a large skillet over medium heat.
- Add the sundried tomatoes and the onion and cook, stirring, until softened, about 3 minutes.
- Add the garlic, the crushed red pepper, the salt, and the pepper and cook until fragrant, about 1 minute.
- Increase the heat to medium-high and add the broth, cooking and stirring until reduced by about 1/2, about 2 minutes.
- Stir in the sour cream, the parmesan, and the butter.
- Add the spaghetti and the spinach and toss to coat well.
- Serve.
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