Classic Italian pasta dish, big on flavor and tastes like you spent hours in the kitchen. We won’t tell anyone it was a 30-minute meal. Who doesn’t love Spaghetti with sun-dried tomatoes and spinach in a delicious velvety cream sauce?
This simple Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce recipe can be ready in 20 minutes so you just can’t go wrong here. We all need a collection of quick and flavorful recipes for those hectic weekdays.
Cook Time
20 minutes
Total Time
20 minutes
Ingredients
For the Pasta:
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Fresh spinach leaves (about 4 cups)
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8 ounces whole-wheat spaghetti (or your preferred type)
For the Sauce:
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1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
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1 small red onion, finely chopped
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2 cloves garlic, minced
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1/2 teaspoon crushed red pepper flakes
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Salt and pepper to taste
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1 cup low-sodium vegetable or chicken broth
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1/2 cup sour cream
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1/2 cup grated Parmesan cheese
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2 tablespoons butter
Instructions
- Place the fresh spinach leaves in a large colander set in the sink.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions.
- Once cooked, drain the pasta over the spinach in the colander to wilt the spinach. Set aside.
- In a large skillet, heat 1 tablespoon of the reserved oil from the sun-dried tomatoes over medium heat. Add the chopped onion and sun-dried tomatoes; cook until softened, about 3 minutes. Stir in the minced garlic, crushed red pepper flakes, salt, and pepper; cook for another minute.
- Increase the heat to medium-high and add the broth to the skillet. Cook until the liquid is reduced by half, about 2 minutes. Stir in the sour cream, Parmesan cheese, and butter until well combined and creamy.
- Add the cooked spaghetti and wilted spinach to the skillet. Toss everything together until the pasta is evenly coated with the sauce.
