Name: Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Total time: 20 min
Ingredients: 5 ounces baby spinach, coarsely chopped; 8 ounces whole-wheat spaghetti; .5 cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar; 0.5 cup halved and thinly sliced onion; 3 cloves garlic, minced; 0.25 teaspoon crushed red pepper; 0.25 teaspoon salt; 0.25 teaspoon ground pepper; 1 cup low-sodium vegetable or chicken broth; 0.5 cup sour cream; 0.25 cup grated Parmesan cheese; 1 tablespoon unsalted butter

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

4.7

(75)

65 Reviews

To achieve flavor quickly in this sun-dried tomato pasta recipe, we use the oil from sun-dried tomatoes to create the base of the cream sauce. Meanwhile, the residual heat of the pasta wilts the spinach in record time for a fast weeknight dinner.

Carolyn Casner

Updated on March 13, 2024

Reviewed by Dietitian

Jessica Ball, M.S., RD

Tested by

EatingWell Test Kitchen

Active Time:

20 mins

Total Time:

20 mins

Servings:

Nutrition Profile:

Nut-Free Soy-Free

Jump to Nutrition Facts

Nutrition Notes

Are Sun-Dried Tomatoes Healthy?

Like canned and fresh tomatoes, sun-dried tomatoes are rich in vitamin C and also provide other vitamins and minerals, like vitamin K and potassium. They are loaded with antioxidants, particularly lycopene, which has been shown to help protect the heart and arteries, lower blood pressure, protect against stroke and lower men's risk of prostate cancer.

Why Do You Use Whole-Wheat Spaghetti? Can I Use Another Type?

Whole-wheat spaghetti is made with whole grains—and whole grains have a plethora of health benefits. They're filled with vitamins, minerals, protein, fiber and antioxidants. The fiber in whole grains is soluble, which helps lower blood pressure and cholesterol levels, reducing your risk of heart disease. Whole grains can also help reduce inflammation. If whole-wheat pasta is not tasty for you, but you want its benefits, try using half whole-wheat spaghetti and half regular spaghetti to help ease into the flavor of it.

Tips from the Test Kitchen

Why Should I Place the Spinach in the Colander?

A quick technique for wilting the spinach is to place it in a colander and drain the cooked spaghetti over it. The residual heat from the spaghetti wilts the spinach without overcooking it.

What Type of Sun-Dried Tomatoes Should I Use?

Look for oil-packed sun-dried tomatoes. Not only are the sun-dried tomatoes packed with flavor, but we also use some of the flavorful oil from the jar to cook the onions, sun-dried tomatoes and garlic as the base for the cream sauce.

overhead view of onions and sun-dried tomatoes in a pan — Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey

How Can I Make This Vegetarian?

We use either low-sodium vegetable or chicken broth in this recipe, but to make this recipe vegetarian, use vegetable broth. If you prefer, you can use nutritional yeast instead of Parmesan cheese.

Additional reporting by Jan Valdez and Carrie Myers

Ingredients

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

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.

Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey
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.

Photography / Kelsey Hansen, Styling / Greg Luna

Equipment

Large colander, large saucepan, large skillet

Originally appeared: EatingWell.com, September 2021

Nutrition Facts (per serving)

380	Calories
16g	Fat
51g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/4 cups
Calories 380
% Daily Value *
Total Carbohydrate 51g	19%
Dietary Fiber 7g	25%
Total Sugars 3g
Protein 13g	26%
Total Fat 16g	21%
Saturated Fat 6g	30%
Cholesterol 26mg	9%
Vitamin A 2763IU	55%
Sodium 330mg	14%
Potassium 587mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.