Spinach Tomato Pasta (Print Version)
# Ingredients:
01 -
A whole bunch of fresh spinach (4 cups).
02 -
1/2 cup sour cream for creaminess.
03 -
A small red onion, chopped up fine.
04 -
Salt and pepper—add as much or little as you like.
05 -
Two tablespoons of butter for richness.
06 -
8 oz whole-wheat spaghetti noodles.
07 -
Half a cup of sun-dried tomatoes, diced small.
08 -
A cup of low-sodium broth—veg or chicken, your pick.
09 -
Grated Parmesan cheese (1/2 cup).
10 -
2 garlic cloves, finely chopped up.
11 -
Crushed red pepper flakes (1/2 tsp) to taste.
# Instructions:
01 -
Pop 4 cups of spinach into a colander and get it ready.
02 -
Cook 8 oz of whole-wheat spaghetti for about 8-10 minutes (until it's just firm enough). Pour the hot water over the spinach to soften it.
03 -
In a pan, heat a tablespoon of the oil from your sun-dried tomatoes. Toss in the onion and sun-dried tomatoes, and cook for around 3 minutes.
04 -
Add the garlic, crushed red pepper, and some salt and pepper. Stir and let it cook for another minute.
05 -
Pour the broth into the pan and let it simmer until about half of it has evaporated.
06 -
Mix in the sour cream, butter, and Parmesan cheese until it's nice and smooth.
07 -
Add the cooked spaghetti and spinach into the pan. Stir it well so the sauce coats everything.
08 -
Dish it out while it’s hot. Sprinkle with extra Parmesan and, if you'd like, fresh herbs or a splash of lemon juice.
# Notes:
01 -
This cheesy pasta dish with spinach and sun-dried tomatoes is a crowd-pleaser—it’s quick and easy for busy evenings.