Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce


  • 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


  • Step 1: 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; toss to wilt the spinach.
  • Step 2: Meanwhile, heat oil in a large skillet over medium heat. Add onion and 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.

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