Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Introduction

Looking for a wholesome, nutritious meal that combines delicious flavors and vibrant textures? This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce offers the perfect blend of creamy, tangy, and savory ingredients, resulting in a restaurant-quality dish that you can easily make at home. With fresh spinach, whole-wheat spaghetti, and a velvety sun-dried tomato cream sauce, this recipe is a great option for a quick dinner or even an impressive meal to serve guests. Plus, it’s packed with nutrients, making it as healthy as it is tasty.

Overview of the Recipe

This spaghetti recipe is simple, yet incredibly flavorful. It combines the earthiness of fresh spinach, the intense taste of sun-dried tomatoes, and a rich, creamy sauce made with sour cream, garlic, and Parmesan cheese. The result is a comforting yet light pasta dish that’s suitable for any time of the year.

Key components include:

• Whole-wheat spaghetti for a healthy twist.
• Fresh spinach to boost the nutrient content.
• Sun-dried tomatoes, which add a punch of tanginess and depth to the dish.
• A creamy sauce that binds all the flavors together perfectly.

Whether you’re a pasta lover or someone looking to incorporate more greens into your diet, this dish checks all the boxes!

History and Origin

While spaghetti is typically associated with Italian cuisine, this dish takes some creative liberties by incorporating sun-dried tomatoes and a cream-based sauce. Traditionally, Italian pasta sauces are made with olive oil, garlic, and tomatoes, but the introduction of sour cream adds a different creamy texture not commonly found in classic Italian recipes.

Sun-dried tomatoes, a staple in Mediterranean cuisine, offer a concentrated flavor due to the drying process, and spinach, with its mild and slightly sweet taste, pairs beautifully with pasta. The inclusion of Parmesan cheese and garlic maintains that Italian authenticity. This fusion of ingredients reflects the modern evolution of pasta dishes, combining traditional flavors with new and exciting elements.

Ingredients:

• 1/2 cup sour cream
• 2 cloves garlic, minced
• 2 tablespoons butter
• Fresh spinach leaves (about 4 cups)
• 8 ounces whole-wheat spaghetti (or your preferred type)
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
• 1 small red onion, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• 1 cup low-sodium vegetable or chicken broth
• 1/2 cup grated Parmesan cheese

Instructions:

1. Prepare the Spinach:

• Place the fresh spinach leaves in a large colander and set it in your sink. This will allow the spinach to wilt later when the hot pasta is drained over it.

2. Cook the Spaghetti:

• Bring a large pot of salted water to a boil. Add the whole-wheat spaghetti (or your preferred pasta) and cook according to the package directions. Whole-wheat pasta typically takes around 8-10 minutes to cook.
• Once the pasta is cooked to al dente, drain it over the spinach in the colander. The heat from the pasta will wilt the spinach perfectly. Set the pasta and spinach aside.

3. Make the Sauce:

• In a large skillet, heat 1 tablespoon of the reserved oil from the sun-dried tomatoes over medium heat.
• Add the finely chopped red onion and the sun-dried tomatoes. Sauté for about 3 minutes until softened and fragrant.
• Stir in the minced garlic, crushed red pepper flakes, salt, and pepper. Cook for an additional minute, ensuring the garlic doesn’t burn but becomes fragrant.

4. Combine Ingredients:

• Increase the heat to medium-high and pour the vegetable or chicken broth into the skillet. Let it cook for about 2 minutes or until the liquid has reduced by half.
• Stir in the sour cream, Parmesan cheese, and butter. Mix well until the sauce is smooth, creamy, and everything is well incorporated.

5. Toss Together:

• Add the drained spaghetti and wilted spinach to the skillet. Toss everything together gently, ensuring that the pasta is fully coated with the sauce.
• Let the pasta simmer for another minute or two to allow the flavors to meld.

6. Serve:

• Transfer the pasta to individual serving plates or a large platter. You can garnish with extra Parmesan cheese if desired.

Serving Size:

This recipe yields about 4 servings, making it perfect for a family dinner or leftovers for the next day.

Pairing and Serving Suggestions

To complement this flavorful spaghetti dish, consider pairing it with:

• Garlic Bread: The creamy sauce pairs beautifully with crusty garlic bread, which helps to soak up any extra sauce.
• Mixed Green Salad: A light green salad with a balsamic vinaigrette would balance the richness of the dish and add a fresh, crisp element.
• Grilled Chicken or Turkey: If you’re looking to add some protein to the meal, grilled chicken breast or turkey sausage would be excellent alongside this pasta.

For a beverage pairing, a non-alcoholic sparkling water with lemon or herbal iced tea would enhance the fresh flavors of the spinach and sun-dried tomatoes.

Variations of the Recipe

• Add Protein: For a heartier version, grilled chicken breast or sautéed turkey bacon can be added. Simply cook the meat separately and toss it in with the pasta at the end.
• Vegan Version: Replace the sour cream with a plant-based alternative, and use nutritional yeast in place of Parmesan cheese. Swap the butter for a dairy-free margarine or olive oil.
• Gluten-Free Option: If you’re gluten-sensitive, you can substitute the whole-wheat spaghetti with a gluten-free pasta option, such as chickpea or brown rice pasta.
• Mushroom Lovers: Sauté sliced mushrooms along with the onions and sun-dried tomatoes for an extra umami flavor.
• Spicy Kick: If you like heat, add more crushed red pepper flakes or drizzle with chili oil before serving.

Health Benefits

• Whole-Wheat Pasta: Whole-wheat spaghetti is rich in fiber, which aids digestion and keeps you full longer.
• Spinach: Spinach is an excellent source of vitamins A, C, and K, as well as iron and calcium. It’s a great way to add leafy greens to your diet.
• Sun-Dried Tomatoes: These tomatoes are packed with antioxidants and are a good source of vitamins, such as vitamin C and lycopene, which help support heart health.
• Sour Cream: While higher in fat, sour cream provides creaminess and a slight tang to the dish. For a lighter option, you can use reduced-fat sour cream or Greek yogurt.

FAQs

Can I make this dish ahead of time?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat it over medium heat and add a bit more broth if it becomes too thick.

Can I use dried spinach instead of fresh?
Fresh spinach is recommended for the best texture, but if you only have dried spinach, you can rehydrate it before use. However, the result may not be as vibrant.

How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of broth or water to loosen the sauce.

Can I freeze this dish?
It’s best not to freeze this dish as the sour cream-based sauce may separate and change texture upon thawing.

Conclusion

This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a delightful blend of flavors and textures, offering a satisfying meal that is both easy to prepare and nourishing. With its creamy sauce, sun-dried tomato tang, and healthy spinach, it’s a dish that everyone at the table will enjoy. Whether you’re serving it for a quick weeknight dinner or a special occasion, this recipe is sure to please. Try out some variations to suit your preferences and enjoy a plate of comforting pasta that’s full of wholesome ingredients!

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

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• Author: Wendy Balderas
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A wholesome pasta dish made with whole-wheat spaghetti, fresh spinach, and a creamy sun-dried tomato sauce. It’s quick to prepare and full of vibrant flavors from garlic, Parmesan, and sun-dried tomatoes, perfect for a comforting yet light meal.

 

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Ingredients

Scale 1x2x3x

• 1/2 cup sour cream
• 2 cloves garlic, minced
• 2 tablespoons butter
• 4 cups fresh spinach leaves
• 8 ounces whole-wheat spaghetti
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
• 1 small red onion, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• 1 cup low-sodium vegetable or chicken broth
• 1/2 cup grated Parmesan cheese

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Instructions

1. Prepare the Spinach: Place spinach leaves in a large colander.
2. Cook the Spaghetti: Boil salted water, cook pasta according to the package instructions. Drain the pasta over the spinach to wilt it.
3. Make the Sauce: Heat reserved sun-dried tomato oil in a skillet. Sauté the onion and sun-dried tomatoes, then add garlic, red pepper flakes, salt, and pepper.
4. Combine Ingredients: Add broth and reduce by half. Stir in sour cream, Parmesan cheese, and butter until creamy.
5. Toss Together: Combine the spaghetti and wilted spinach with the sauce in the skillet and toss until coated.
6. Serve: Garnish with extra Parmesan if desired.

Notes

• You can swap sour cream with Greek yogurt for a healthier option.
• For extra protein, add grilled chicken or turkey bacon.
• Use gluten-free pasta for a gluten-free version.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Sautéing, Boiling
• Cuisine: Mediterranean-Inspired

Nutrition

• Calories: 400 kcal
• Sodium: 400 milligrams
• Fat: 18 grams
• Carbohydrates: 46 grams
• Fiber: 6 grams
• Protein: 12 grams