Description
In this sun-dried tomato pasta recipe, we use the oil from sun-dried tomatoes for the base of the cream sauce. Serve with a green salad for dinner.
Ingredients
Scale
- 5 ounces baby spinach, coarsely chopped
- 8 ounces whole-wheat spaghetti
- 1 tablespoon oil from sun-dried tomato jar
- 0.5 cup slivered oil-packed sun-dried tomatoes
- 0.5 cup halved and thinly sliced onion
- 3 cloves garlic, minced
- 0.25 teaspoon crushed red pepper
- 0.25 teaspoon salt
- 0.25 teaspoon ground pepper
- 1 cup low-sodium vegetable broth
- 0.5 cup sour cream
- 0.25 cup grated microbial-rennet Parmesan cheese
- 1 tablespoon unsalted butter
Instructions
- Step: Place 5 ounces spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high heat. Add 8 ounces spaghetti and cook according to package directions. Drain the pasta over the spinach; toss to wilt the spinach.
- Step: Heat ½ cup sun-dried tomatoes along with 1 tablespoon of the oil in a large skillet over medium heat. Add ½ cup onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes. Add garlic, ¼ teaspoon crushed red pepper, ¼ teaspoon salt and ¼ teaspoon pepper; cook, stirring, for 1 minute. Increase heat to medium-high and add 1 cup broth; cook, stirring, until reduced by about half, about 2 minutes. Stir in ½ cup sour cream, ¼ cup Parmesan and 1 tablespoon butter. Add the spaghetti and spinach; toss to coat well.
Notes
Use oil-packed sun-dried tomatoes to intensify the flavor of the cream sauce. Whole-wheat pasta is used for added fiber and nutrients.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 330 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 7 g
- Protein: 13 g
- Cholesterol: 26 mg
Keywords: sun-dried tomato, cream sauce, whole-wheat spaghetti, spinach, quick dinner