Creamy Sundried Tomato Pasta (Print Version)
# Ingredients:
01 -
5 ounces fresh baby spinach, roughly chopped.
02 -
8 ounces whole-wheat spaghetti.
03 -
1/2 cup sun-dried tomatoes in oil, slivered.
04 -
1 tablespoon oil from sun-dried tomato jar.
05 -
1/2 cup onion, thinly sliced.
06 -
3 garlic cloves, finely chopped.
07 -
1/4 teaspoon red pepper flakes.
08 -
1/4 teaspoon salt.
09 -
1/4 teaspoon ground black pepper.
10 -
1 cup low-sodium broth (vegetable or chicken).
11 -
1/2 cup sour cream.
12 -
1/4 cup grated parmesan.
13 -
1 tablespoon unsalted butter.
# Instructions:
01 -
Put chopped spinach in a large colander. Cook spaghetti in boiling water following package times. Pour hot pasta over spinach to wilt it while draining.
02 -
Heat tomato oil in a large pan. Cook onion and sun-dried tomatoes until soft. Add garlic, pepper flakes, salt and black pepper, cooking until fragrant.
03 -
Pour in broth and cook until reduced by half. Mix in sour cream, parmesan, and butter until smooth.
04 -
Toss pasta and wilted spinach with the sauce until well coated.
# Notes:
01 -
Uses pasta water technique to wilt spinach.
02 -
Can use vegetable or chicken broth.
03 -
Original recipe from EatingWell.com.