🍝 Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce 🍝

A Luscious Twist on Pasta Night: Perfect for Busy Weeknights or a Family Feast!

🍽️ Ingredients 🍽️

- 1/2 cup sour cream
- 1 cup low-sodium vegetable or chicken broth
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 8 ounces whole-wheat spaghetti or your preferred type
- 4 cups fresh spinach leaves
- 1 small red onion, finely chopped
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped, reserve some oil

🧑‍🍳 Directions 🧑‍🍳

1. Start the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. In the last minute of cooking, add the fresh spinach leaves. Drain well and set aside.

2. Sauté the Base: In a skillet, heat a tablespoon of the reserved sun-dried tomato oil over medium heat. Add the red onion and sauté until it softens, about 3-4 minutes.

3. Add Garlic and Spices: Stir in the minced garlic and red pepper flakes, cooking until fragrant, about 1-2 minutes.

4. Simmer the Tomatoes: Add the sun-dried tomatoes to the skillet along with the broth. Let it simmer for about 5 minutes, allowing the flavors to meld.

5. Create the Cream Sauce: Lower the heat, then stir in the sour cream and Parmesan cheese. Season with salt and pepper. Continue to stir until the sauce becomes creamy and smooth.

6. Combine and Toss: Add the cooked spaghetti and spinach back into the skillet. Toss everything together gently, ensuring the pasta is evenly coated with the creamy sauce.

7. Serve and Enjoy: Dish out the spaghetti while hot. Optionally, sprinkle additional Parmesan cheese on top for extra flavor.

🍎 Nutritional Information 🍎

- Calories: 350 per serving
- Carbohydrates: 47g
- Proteins: 14g
- Fats: 12g
- Sodium: 300mg
- Fiber: 6g

💡 Tips and Tricks 💡

- Enhancing Flavor: For an extra touch of flavor, add a splash of white wine to the sauce while it simmers.
- Vegan Adaptation: Substitute sour cream and Parmesan with vegan alternatives like cashew cream and nutritional yeast.
- Storage: This dish can be refrigerated for up to 3 days and makes a delightful reheated meal.

⏳ Preparation Time 🍝

- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Serving: Serves 4 people