Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Serves 4 (but really 3)

• 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

Step 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.

Step 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.

Per Serving: 380 calories (serving size 1 1/4 cups)