Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

• servings: 4 servings
• total time: 20 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 380 kcal
• Total Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 26 mg
• Sodium: 330 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 7 g
• Total Sugars: 3 g
• Protein: 13 g