Imagine a busy weeknight where the aroma of garlic fills your kitchen, and the promise of a delicious meal is just a few steps away. That’s the magic of Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce. This dish is a delightful blend of vibrant flavors and comforting textures, making it a go-to recipe for any occasion.
I still remember the first time I made this dish for my family. It was a chilly evening, and I wanted something quick yet satisfying. As the sun-dried tomatoes mingled with garlic and cream, the rich, savory scent enveloped the house, enticing everyone to the table. With every bite, we experienced a burst of flavor from the creamy sauce, paired perfectly with the fresh spinach and hearty spaghetti. This recipe quickly became a family favorite, one that I cherish making for gatherings, date nights, or just when I crave something cozy at home.
Whether you’re preparing a family dinner or entertaining friends, this pasta dish brings a touch of warmth and love to the table. It’s not just a meal; it’s an experience that invites everyone to savor the moment. Let’s dive into how you can create this delectable dish that’s bound to impress!
Ingredients
For the Pasta:
- 4 cups fresh spinach leaves
- 8 ounces whole-wheat spaghetti (or your preferred type)
For the Sauce:
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 cup low-sodium vegetable or chicken broth
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
Preparation
Step 1: Begin by cooking the spaghetti according to the package instructions in a large pot of salted boiling water. Cook until al dente, which usually takes about 8-10 minutes. Once done, drain the pasta, reserving about 1/2 cup of the pasta cooking water for later use.
Step 2: In a large skillet, heat 2 tablespoons of the reserved oil from the sun-dried tomatoes over medium heat. Add the finely chopped red onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
Step 3: Next, stir in the minced garlic and crushed red pepper flakes. Sauté for another minute, ensuring the garlic doesn’t burn, as it can turn bitter.
Step 4: Incorporate the chopped sun-dried tomatoes into the skillet, followed by the vegetable or chicken broth. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to allow the flavors to meld together.
Step 5: Reduce the heat to low and stir in the sour cream and grated Parmesan cheese. Mix well until the cheese has melted and the sauce is creamy and smooth. If the sauce is too thick, gradually add some of the reserved pasta cooking water until you reach your desired consistency.
Step 6: Add the fresh spinach leaves to the sauce, stirring gently until they wilt and become tender, which should take about 2-3 minutes.
Step 7: Finally, add the drained spaghetti to the sauce, tossing to combine everything evenly. Season with salt and pepper to taste.
Step 8: Serve the spaghetti warm, garnished with extra Parmesan cheese and a sprinkle of crushed red pepper flakes for an added kick, if desired.
Variations
This Spaghetti & Spinach recipe is incredibly versatile, allowing you to customize it based on your dietary preferences or what you have on hand:
- Vegan Option: Substitute the sour cream and Parmesan cheese with vegan alternatives, like cashew cream and nutritional yeast, to create a delicious plant-based version of this dish.
- Add Protein: For an extra boost of protein, consider adding grilled chicken, shrimp, or chickpeas. These additions will make the dish even more filling.
- Other Greens: If spinach isn’t available, feel free to use kale, Swiss chard, or even arugula. Each will lend a unique flavor and texture to the dish.
- Different Pasta: While whole-wheat spaghetti is nutritious, you can swap it for gluten-free pasta or even zoodles (zucchini noodles) for a lighter option.
Cooking Notes
- Choosing Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes provide a richer flavor and better texture than dried ones. If you use dried sun-dried tomatoes, soak them in warm water for about 20 minutes before using.
- Avoid Overcooking: When cooking the spaghetti, be mindful not to overcook it. Al dente pasta holds its shape better and offers a delightful texture in the dish.
- Adjusting Spice Levels: The crushed red pepper flakes add a nice touch of heat. Feel free to adjust the amount based on your preference. If you want a milder dish, you can leave them out.
Serving Suggestions
This pasta dish is wonderful on its own, but it can be elevated even further with some thoughtful serving ideas:
- Pair with Garlic Bread: Serve with a side of warm garlic bread for a delightful combination. The buttery, garlicky bread is perfect for dipping in any leftover sauce!
- Salad Side: A light salad with mixed greens, cherry tomatoes, and a simple vinaigrette complements the richness of the pasta.
- Beverage Pairings: Pair your meal with a crisp white wine, like Sauvignon Blanc or Pinot Grigio, to enhance the flavors of the dish. If you prefer non-alcoholic options, a sparkling water with lemon would be refreshing.
Tips
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to restore creaminess.
- Meal Prep: This dish is great for meal prep! You can make the sauce ahead of time and store it separately. Just cook the pasta fresh when you’re ready to serve.
- Freezing: If you plan to freeze this dish, consider undercooking the pasta slightly, as it will continue to cook when reheating. Store the sauce and pasta in separate containers to maintain the best texture.
Nutritional Information
Calories: Approximately 450 per serving (based on 4 servings)
Protein: 16g
Sodium: 620mg
FAQs
Q: Can I use dried pasta instead of fresh? A: Yes, dried pasta works perfectly fine! Just adjust the cooking time according to the package instructions.
Q: How can I make this dish spicier? A: You can add more crushed red pepper flakes or even some chopped fresh chili peppers to the sauce.
Q: What can I use instead of sour cream? A: Greek yogurt is a great substitute for sour cream, providing a similar tanginess and creaminess.
Q: Can I add other vegetables to this dish? A: Absolutely! Mushrooms, bell peppers, or zucchini would make wonderful additions. Just sauté them with the onions.
Conclusion
This Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is not just a meal; it’s a celebration of flavors that brings joy to the dining table. It’s an invitation to slow down, savor each bite, and enjoy the company of loved ones. Whether you’re preparing it for a special occasion or just a cozy night in, this dish embodies warmth and love in every forkful.
I encourage you to try this Spaghetti & Spinach recipe out, share your experiences, and let me know how it turned out for you! Cooking is a journey best shared, and I can’t wait to hear about your delicious creations. Don’t forget to explore related recipes on my site for more culinary inspiration!
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Spaghetti Spinach with Sun-Dried Tomato Cream Sauce
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Ingredients
For the Pasta:
- 4 cups fresh spinach leaves
- 8 ounces whole-wheat spaghetti (or your preferred type)
For the Sauce:
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 cup low-sodium vegetable or chicken broth
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
Instructions
Preparation
Step 1: Begin by cooking the spaghetti according to the package instructions in a large pot of salted boiling water. Cook until al dente, which usually takes about 8-10 minutes. Once done, drain the pasta, reserving about 1/2 cup of the pasta cooking water for later use.
Step 2: In a large skillet, heat 2 tablespoons of the reserved oil from the sun-dried tomatoes over medium heat. Add the finely chopped red onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
Step 3: Next, stir in the minced garlic and crushed red pepper flakes. Sauté for another minute, ensuring the garlic doesn’t burn, as it can turn bitter.
Step 4: Incorporate the chopped sun-dried tomatoes into the skillet, followed by the vegetable or chicken broth. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to allow the flavors to meld together.
Step 5: Reduce the heat to low and stir in the sour cream and grated Parmesan cheese. Mix well until the cheese has melted and the sauce is creamy and smooth. If the sauce is too thick, gradually add some of the reserved pasta cooking water until you reach your desired consistency.
Step 6: Add the fresh spinach leaves to the sauce, stirring gently until they wilt and become tender, which should take about 2-3 minutes.
Step 7: Finally, add the drained spaghetti to the sauce, tossing to combine everything evenly. Season with salt and pepper to taste.
Step 8: Serve the spaghetti warm, garnished with extra Parmesan cheese and a sprinkle of crushed red pepper flakes for an added kick, if desired.
Notes
- Choosing Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes provide a richer flavor and better texture than dried ones. If you use dried sun-dried tomatoes, soak them in warm water for about 20 minutes before using.
- Avoid Overcooking: When cooking the spaghetti, be mindful not to overcook it. Al dente pasta holds its shape better and offers a delightful texture in the dish.
- Adjusting Spice Levels: The crushed red pepper flakes add a nice touch of heat. Feel free to adjust the amount based on your preference. If you want a milder dish, you can leave them out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450
- Sodium: 620
- Protein: 16