This Creamy Sundried Tomato And Spinach Pasta is a deliciously light yet satisfying meal, perfect for weeknights when you want something quick and fresh.
With the vibrant flavor of sun-dried tomatoes, fresh spinach, and a creamy sauce, this pasta comes together in less than 30 minutes and has a wonderfully spring-like flavor that everyone will enjoy.
Ingredients
- ½ cup sour cream
- 2 cloves garlic, minced
- 2 tablespoons butter
- 4 cups fresh spinach leaves
- 8 ounces whole-wheat spaghetti (or preferred pasta)
- ½ cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
- 1 small red onion, finely chopped
- ½ teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 1 cup low-sodium vegetable or chicken broth
- ½ cup grated Parmesan cheese
Instructions
Step 1: Cook the pasta according to package directions until al dente.
Place spinach in a colander in the sink and drain the pasta over it to wilt the spinach. Set aside.
Step 2: In a large skillet, heat 1 tablespoon of the reserved oil from the sun-dried tomatoes over medium heat.
Step 3: Add the red onion and sun-dried tomatoes, sautéing for about 3 minutes until the onion softens.
Step 4: Stir in the garlic, red pepper flakes, salt, and pepper, cooking for 1 minute until fragrant.
Step 5: Add the broth and bring to a simmer, cooking until reduced by half, about 2 minutes.
Then add the sour cream, Parmesan, and butter, stirring until smooth.
Step 6: Add the pasta and wilted spinach to the skillet, tossing to coat.
Serve immediately, top with additional Parmesan if desired.
Frequently Asked Questions (FAQs)
1. Can I make this dish ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 2 days.
Reheat and add extra broth if it becomes too thick.
2. Can I use dried spinach instead of fresh?
Fresh spinach is recommended, but rehydrated dried spinach can work. The texture, however, may not be as vibrant.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of broth or water.
4. Can I freeze this dish?
It’s best not to freeze, as the sour cream-based sauce may separate and change texture upon thawing.
5. Is there a way to make this dish spicier?
Yes, add extra red pepper flakes or use a bit of chili oil for more heat.
Creamy Sundried Tomato And Spinach Pasta
Ingredients
- ½ cup sour cream
- 2 clove garlic minced
- 2 tbsp butter
- 4 cup fresh spinach leaves
- 8 oz whole-wheat spaghetti or preferred pasta
- ½ cup oil-packed sun-dried tomatoes drained and chopped (reserve some oil)
- ½ tsp red pepper flakes crushed
- 1 cup low-sodium vegetable or chicken broth
- ½ cup grated Parmesan cheese
- 1 small red onion finely chopped
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Place spinach in a colander in the sink and drain the pasta over it to wilt the spinach. Set aside.
- In a large skillet, heat 1 tablespoon of the reserved oil from the sun-dried tomatoes over medium heat. Add the red onion and sun-dried tomatoes, sautéing for about 3 minutes until the onion softens.
- Stir in the garlic, red pepper flakes, salt, and pepper, cooking for 1 minute until fragrant. Add the broth and bring to a simmer, cooking until reduced by half, about 2 minutes.
- Then add the sour cream, Parmesan, and butter, stirring until smooth. Add the pasta and wilted spinach to the skillet, tossing to coat.
- Serve immediately, top with additional Parmesan if desired.
