Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: ~425 kcal per serving
Ingredients
- 12 oz spaghetti (or whole-wheat spaghetti)
- 1 tablespoon olive oil (or oil from the sun-dried tomato jar)
- 1/2 cup sun-dried tomatoes, sliced (oil-packed, drained)
- 1/2 cup onion, halved and thinly sliced
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup low-sodium chicken or vegetable broth
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- 4 cups fresh baby spinach, roughly chopped
Instructions
- Set up the spinach to wilt gently. Place the roughly chopped baby spinach in a large colander and spread it out a bit so the leaves aren’t packed too tightly. This helps the heat reach the spinach evenly when the pasta is drained over it, creating a quick wilt without overcooking. Set the colander in the sink so it’s ready when the spaghetti finishes.
- Cook the spaghetti. Bring a pot of water to a boil and cook the spaghetti according to the package directions until it reaches your preferred doneness. Stir occasionally during cooking so the strands don’t clump together. When it’s ready, carefully drain the spaghetti directly over the spinach in the colander. The hot pasta and steam will soften and wilt the spinach quickly. Let it sit for a moment while you move on to the sauce; the spinach will continue to relax and shrink down naturally.
- Start the flavor base for the sauce. Place a large skillet over medium heat and add the olive oil (or the oil from the sun-dried tomato jar for extra richness). Once the oil is warm, add the sliced sun-dried tomatoes and the thinly sliced onion. Sauté for about 3 minutes, stirring frequently, until the onion begins to soften and turn slightly translucent. This step wakes up the flavors in the tomatoes and mellows the onion so it blends smoothly into the creamy sauce.
- Add the aromatics and seasonings. Stir in the minced garlic, crushed red pepper flakes (if using), salt, and black pepper. Cook for about 1 minute, stirring constantly, just until the garlic becomes fragrant. Keep the heat steady and watch closely here; garlic can burn quickly, and you want it aromatic and sweet-smelling rather than browned.
- Reduce the broth slightly. Increase the heat to medium-high and pour in the low-sodium chicken or vegetable broth. Bring it to a lively simmer and let it cook for about 2 minutes. During this short simmer, the liquid reduces slightly, concentrating the savory flavor and helping the sauce cling better to the pasta later. Stir as needed, scraping gently along the bottom of the skillet to lift any flavorful bits into the broth.
- Make it creamy and smooth. Lower the heat so the mixture is no longer boiling. Add the sour cream, grated Parmesan cheese, and unsalted butter. Stir steadily until everything melts and blends into a creamy, smooth sauce. Take your time to stir thoroughly so the Parmesan incorporates evenly and the butter disappears into the sauce, leaving a glossy finish. Keeping the heat lower here helps the creamy ingredients combine without breaking, giving you a sauce that looks silky and tastes rich.
- Toss the pasta and spinach in the sauce. Add the cooked spaghetti and the wilted spinach from the colander into the skillet. Toss gently but thoroughly, lifting and turning the pasta so the sauce coats every strand and the spinach distributes evenly throughout. Continue tossing until the spaghetti is evenly covered and the spinach is fully mixed in, turning the dish into a balanced combination of creamy sauce, tender greens, and tangy sun-dried tomatoes.
- Serve right away. Divide the pasta among plates or bowls and serve immediately while the sauce is hot and creamy. If desired, finish with extra Parmesan on top for a more pronounced savory, cheesy flavor.