Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Ingredients

• 5 ounces baby spinach, coarsely chopped
• 8 ounces whole-wheat spaghetti
• 1 tablespoon oil from sun-dried tomato jar
• .5 cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
• 1/2 cup halved and thinly sliced onion
• 3 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 cup low-sodium vegetable or chicken broth
• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon unsalted butter

Instructions

1. Place 5 ounces spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high heat. Add 8 ounces spaghetti and cook according to package directions. Drain the pasta over the spinach; toss to wilt the spinach.
2. Meanwhile, heat ½ cup sun-dried tomatoes along with 1 tablespoon of the oil in a large skillet over medium heat. Add ½ cup onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes. Add garlic, ¼ teaspoon crushed red pepper, ¼ teaspoon salt and ¼ teaspoon pepper; cook, stirring, for 1 minute. Increase heat to medium-high and add 1 cup broth; cook, stirring, until reduced by about half, about 2 minutes. Stir in ½ cup sour cream, ¼ cup Parmesan and 1 tablespoon butter. Add the spaghetti and spinach; toss to coat well.