Spaghetti Spinach Cream Sauce (Print-Friendly Version)

Creamy spaghetti with spinach and sun-dried tomatoes—ready in 20 minutes, bold and satisfying.

# What You'll Need:

→ Pasta and Vegetables

01 - 5 ounces baby spinach, coarsely chopped
02 - 8 ounces whole-wheat spaghetti

→ Sun-Dried Tomato Base

03 - 1/2 cup slivered oil-packed sun-dried tomatoes
04 - 1 tablespoon oil from sun-dried tomato jar
05 - 1/2 cup halved and thinly sliced onion
06 - 3 cloves garlic, minced

→ Seasoning

07 - 1/4 teaspoon crushed red pepper flakes
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon ground black pepper

→ Sauce Components

10 - 1 cup low-sodium vegetable or chicken broth
11 - 1/2 cup sour cream
12 - 1/4 cup grated Parmesan cheese
13 - 1 tablespoon unsalted butter

# How to Make It:

01 - Place chopped spinach in a large colander set in the sink.
02 - Cook spaghetti according to package instructions. Drain over the spinach to wilt it with the hot water. Toss gently.
03 - Heat tomato oil in a large skillet over medium heat. Add sun-dried tomatoes and onions; sauté for 3 minutes until softened.
04 - Add garlic, red pepper flakes, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Increase heat to medium-high. Add broth and simmer for 2 minutes to reduce slightly.
06 - Reduce heat to low. Stir in sour cream, Parmesan, and butter until smooth and creamy.
07 - Add cooked pasta and wilted spinach to the skillet. Toss to coat evenly with sauce. Serve hot with extra Parmesan if desired.

# Additional Tips:

01 - Don’t skip the oil from the sun-dried tomatoes—it adds essential flavor depth to the dish.
02 - Swap sour cream with Greek yogurt or a plant-based option for a lighter or dairy-free version.
03 - This pasta reheats well with a splash of broth or water to loosen the sauce.
04 - Add grilled chicken, shrimp, or canned white beans to boost the protein content.
05 - Whole-wheat or regular spaghetti both work depending on preference.

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