Perfect for a busy weeknight dinner.
Watch me make it here: https://youtu.be/Gc96Sbp8PmA
Ingredients
- 5 ounces baby spinach, coarsely chopped
- 8 ounces 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
- ¼ cup sour cream
- ¼ cup cream cheese
- 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.
- 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, cream cheese, Parmesan and butter.
- Add the spaghetti and spinach; toss to coat well.
