Spaghetti & Spinach with Sun‑Dried Tomato Cream Sauce 

This vibrant pasta dish combines al dente whole‑wheat spaghetti, fresh spinach, and tangy sun‑dried tomatoes in a luscious cream sauce. It’s cooked in just about 20 minutes, blending savory garlic, onion, broth, sour cream, Parmesan, and butter for a luxurious, restaurant‑style meal at home. The sauce packs umami-rich flavor thanks to tomato‑infused oil and is brightened with wilted spinach. Ideal for busy weeknights or impromptu gatherings, this recipe strikes a balance between speed and sophistication—comfort food that feels special. 

Ingredients

• 8 oz whole-wheat spaghetti
  
  

• 5 oz fresh baby spinach, coarsely chopped
  
  

• 1 Tbsp oil from sun-dried tomato jar
  
  

• ½ cup oil-packed sun-dried tomatoes, slivered
  
  

• ½ cup thinly sliced onion
  
  

• 3 cloves garlic, minced
  
  

• ¼ tsp crushed red pepper flakes
  
  

• 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 

Directions

1. Bring a large pot of salted water to a boil. Place spinach in a colander and cook spaghetti until al dente. Drain pasta over the spinach to wilt it; set aside.
   
   

2. Meanwhile, heat sun‑dried tomato oil in a skillet over medium. Add onion and tomatoes; cook 3 min until softened. Stir in garlic, red pepper flakes, salt, and pepper; cook 1 min more. 

3. Increase heat to medium-high, pour in broth, and reduce by half (~2 min).
   
   

4. Lower heat, stir in sour cream, Parmesan, and butter until smooth and creamy.
   
   

5. Add spaghetti and wilted spinach; toss until everything is evenly coated and heated through. Season to taste and serve immediately.

Nutrients (per serving; recipe makes four)

• Calories: 380 kcal
  
  

• Total Fat: 16 g
  
  

• Saturated Fat: ~6 g
  
  

• Cholesterol: 26 mg
  
  

• Sodium: 330 mg
  
  

• Carbohydrates: 51 g
  
  

• Fiber: 7 g
  
  

• Sugars: 3 g
  
  

• Protein: 13 g
  
  

• Potassium: ~587 mg (from spinach and tomatoes)