Ingredients:
5 ounces baby spinach, coarsely chopped
8 ounces whole-wheat spaghetti
½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
½ cup halved and thinly sliced onion
3 cloves garlic, minced
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground pepper
1 cup low-sodium vegetable or chicken broth
½ cup sour cream
¼ cup grated Parmesan cheese
1 tablespoon unsalted butter
Directions:
Place spinach in a large colander in the sink.
Bring a large saucepan of water to a boil over high heat. Add spaghetti and cook according to package
directions. Drain the pasta over the spinach to wilt it.
Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add onion and sun-dried
tomatoes; cook, stirring, until softened, about 3 minutes.
Add garlic, crushed red pepper, salt, and pepper; cook, stirring, for 1 minute.
Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2
minutes.
Stir in sour cream, Parmesan, and butter.
Add the spaghetti and spinach; toss to coat well.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 450 kcal | Servings: 4
servings