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    Conner Family Recipes

    Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

    Pasta
    Spinach
    Sun Dried Tomatoes
    ​

    4 servings

    doses

    20 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    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

    Instruções

    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.

    Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add onion and sun-dried 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.

    Informação Nutricional

    Tamanho da Dose

    -

    Calorias

    380 kcal

    Gordura Total

    16 g

    Gordura Saturada

    6 g

    Gordura Insaturada

    0 g

    Gordura Trans

    -

    Colesterol

    26 mg

    Sódio

    330 mg

    Carboidratos Totais

    51 g

    Fibra Alimentar

    7 g

    Açúcares Totais

    3 g

    Proteína

    13 g

    4 servings

    doses

    20 minutes

    tempo total
    Começar a Cozinhar

    Pronto para começar a cozinhar?

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    Ingredientes

    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

    Instruções

    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.

    2

    Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add onion and sun-dried 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.