Ingredients

• 5 oz baby spinach, coarsely chopped
• 8 oz whole-wheat spaghetti
• ½ cup oil-packed sun-dried tomatoes, slivered (plus 1 tbsp oil from the jar)
• ½ cup onion, halved and thinly sliced
• 3 cloves garlic, minced
• ¼ tsp crushed red pepper
• ¼ tsp salt
• ¼ tsp ground black pepper
• 1 cup low-sodium vegetable or chicken broth
• ½ cup sour cream
• ¼ cup grated Parmesan cheese
• 1 tbsp unsalted butter

Instructions

1. Prepare the Spinach & Pasta:
   • Place the chopped spinach in a large colander.
   • Cook spaghetti in a large saucepan of boiling water according to package directions.
   • Drain the pasta over the spinach to wilt it, then toss together.
2. Make the Sauce:
   • Heat the reserved sun-dried tomato oil in a large skillet over medium heat.
   • Add the onion and sun-dried tomatoes, cooking for about 3 minutes until softened.
   • Stir in the garlic, crushed red pepper, salt, and black pepper, cooking for another minute.
   • Increase heat to medium-high and pour in the broth. Simmer for about 2 minutes, allowing it to reduce by half.
   • Lower heat and stir in sour cream, Parmesan, and butter until well combined.
3. Combine & Serve:
   • Add the cooked spaghetti and wilted spinach to the skillet. Toss everything together until fully coated in the sauce.
   • Serve warm, garnished with extra Parmesan if desired.

• Vegetarian Option: Use vegetable broth instead of chicken broth. Nutritional yeast can be used instead of Parmesan for a plant-based version.
• Pasta Tip: If whole-wheat pasta is too strong in flavor, mix it with half regular spaghetti for a milder taste.
• Spinach Shortcut: Wilting spinach with hot pasta saves time and keeps it from overcooking.

Nutrition