Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Ingredients:

2 cloves garlic, minced

½ cup sour cream

Salt and pepper to taste

Fresh spinach leaves (about 4 cups)

8 ounces whole-wheat spaghetti (or your preferred type)

½ cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)

1 small red onion, finely chopped

½ teaspoon crushed red pepper flakes

1 cup low-sodium vegetable or chicken broth

½ cup grated Parmesan cheese

Preparation:

Step 1: Prepare the Spinach

• Place the fresh spinach leaves in a large colander set in the sink.

Step 2: Cook the Spaghetti

• 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.

Step 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 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.

Step 4: Combine Ingredients

• 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.

Step 5: Toss Together

• Add the cooked spaghetti and wilted spinach to the skillet. Toss everything together until the pasta is evenly coated with the sauce.

2 tablespoons butter

Prep Time 10 minutes

Cooking Time 20 minutes

Total Time 30 minutes

Nutritional Information (Per Serving)

Calories: Approximately 400 kcal

Protein: 12 grams

Sodium: 400 milligrams