Creamy Spinach Tomato Pasta

Creamy Spaghetti with Wilted Spinach & Tangy Tomato Sauce combines silky, zesty, and green elements for a mouthwatering dinner option. This veggie-friendly pasta creation wins over both plant-based eaters and noodle enthusiasts, delivering a filling meal you can whip up fast. The process kicks off with cooking whole-wheat noodles, then draining them over baby spinach for easy wilting. The flavor base builds by cooking down red onion with sun-dried tomatoes, then layering in aromatics before finishing with a lush mixture of sour cream and grated Parmesan.

INGREDIENTS

• Baby spinach: 4 cups, wilted using hot pasta water technique
• Whole-wheat spaghetti: 8 oz, prepared until tender but firm
• Sun-dried tomatoes: 1/2 cup, diced, adding tang and depth
• Red onion: 1 small, diced finely, for natural sweetness
• Garlic: 2 cloves, finely chopped, for flavor foundation
• Crushed red pepper flakes: 1/2 tsp, adding gentle heat
• Salt and pepper: to taste, for balanced flavoring
• Low-sodium vegetable or chicken broth: 1 cup, forming sauce foundation
• Sour cream: 1/2 cup, providing velvety texture
• Grated Parmesan cheese: 1/2 cup, for savory richness
• Butter: 2 tbsp, for sauce enhancement

INSTRUCTIONS

Step 8:

Top with extra Parmesan and maybe a splash of lemon juice or fresh herbs before serving hot.

Step 7:

Combine the pasta and wilted greens with the sauce, turning gently until everything's well-coated.

Step 6:

Mix in sour cream, Parmesan, and butter until you get a smooth, creamy sauce.

Step 5:

Pour broth into the pan and let it bubble away until it's reduced by half.

Step 4:

Add the minced garlic, red pepper flakes, salt, and pepper, cooking for another minute.

Step 3:

Warm 1 tbsp of the oil from the sun-dried tomatoes in a large pan, then cook the chopped onion and tomatoes for 3 minutes.

Step 2:

Cook 8 oz of whole-wheat spaghetti until just tender (8-10 minutes), then drain it over the spinach to wilt it.

Step 1:

Put 4 cups of spinach in a strainer.

Serving and Storage Tips

• Pair with some toasted garlic bread or a basic green salad to round out your meal.
• Keep any extras in a sealed container in the fridge for up to 3 days. When warming up, add a splash of broth or water to keep it moist.

Helpful Notes

• Swap in plant-based sour cream and cheese alternatives to make this dish vegan-friendly.
• Toss in some cooked chicken or sautéed shrimp if you want extra protein.

Tips from Well-Known Chefs

• Chef Mario thinks a little fresh lemon juice at the end gives the dish a lovely zingy finish.

How to Make Creamy Spaghetti with Spinach & Sun-Dried Tomatoes

This no-fuss pasta dish blends creaminess with tang and loads of flavor from the mix of wrinkled tomatoes, cheese, and fresh greens. The whole-wheat pasta adds a rustic taste, while the rich sauce pulls everything together into a satisfying bowl.

Why This Pasta Recipe Is Perfect for Busy Weeknights

You can throw this spaghetti dish together in less than 30 minutes, making it great for hectic evenings. The straightforward ingredients and quick cooking time mean you'll have something tasty on the table without breaking a sweat.

FAQs

Can I use regular spaghetti instead of whole-wheat?

Sure, standard white pasta works just fine too.

Is there a way to make this recipe gluten-free?

Absolutely, just grab some gluten-free pasta and double-check that your broth and cheese don't contain gluten.

Can I use Greek yogurt instead of sour cream?

You can definitely swap in Greek yogurt for the sour cream, but your dish might taste a bit tangier.

How can I make this dish spicier?

Just toss in more red pepper flakes or add some hot sauce while making the sauce.

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Conclusion

Creamy Spinach & Sun-Dried Tomato Pasta is a simple, veggie-packed dish. Whole-wheat pasta is cooked al dente, tossed with a rich Parmesan sauce, fresh spinach, and sun-dried tomatoes for a balanced flavor. It's topped with optional extras like lemon juice or herbs for a perfect quick dinner option, ready in no time.