Description
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is a 20-minute weeknight dream! With the bold, tangy flavor of sun-dried tomatoes and the richness of sour cream and Parmesan, it delivers cozy comfort in every twirl. The best part? The spinach wilts effortlessly with the heat of the pasta—no extra steps required! Quick, creamy, and anything but boring!!
Ingredients
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5 ounces baby spinach, coarsely chopped
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8 ounces whole-wheat spaghetti
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½ cup slivered oil-packed sun-dried tomatoes
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1 tablespoon oil from sun-dried tomato jar
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½ cup halved and thinly sliced onion
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3 cloves garlic, minced
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¼ teaspoon crushed red pepper flakes
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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1 cup low-sodium vegetable or chicken broth
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½ cup sour cream
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¼ cup grated Parmesan cheese
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1 tablespoon unsalted butter
Instructions
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Place the spinach in a large colander in your sink.
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Cook the spaghetti according to package directions. When it’s done, pour the pasta and hot water directly over the spinach in the colander. Toss gently to wilt the spinach.
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Meanwhile, heat 1 tablespoon of sun-dried tomato oil in a large skillet over medium heat. Add sun-dried tomatoes and sliced onions. Sauté for about 3 minutes, until onions are soft.
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Add garlic, red pepper flakes, salt, and pepper, and cook for another minute until fragrant.
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Turn up the heat to medium-high and pour in the broth. Simmer for about 2 minutes, letting it reduce slightly.
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Reduce heat to low, stir in sour cream, Parmesan, and butter. Let everything melt together into a creamy sauce.
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Add the cooked pasta and wilted spinach to the skillet and toss gently to coat in the sauce.
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Serve immediately with extra Parmesan on top if desired. Enjoy!
Notes
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Want to add protein? Toss in grilled chicken, shrimp, or a can of drained white beans.
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Don’t skip the oil from the sun-dried tomatoes—it adds tons of flavor!
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This pasta reheats like a dream with a splash of broth or water stirred in.
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Swap sour cream with Greek yogurt or a plant-based alternative for a lighter or dairy-free version.
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You can use regular spaghetti if you don’t have whole wheat!
- Equipment
Large saucepan
Large colander
Large skillet
Tongs or pasta fork
Wooden spoon or silicone spatula
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 370mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 25mg
Keywords: sun-dried tomato pasta, creamy spinach pasta, 20-minute pasta, quick weeknight dinner