ADVERTISEMENT
Prepare the Pasta and Spinach:
Start by boiling a large pot of water. Once boiling, add the whole-wheat spaghetti and cook according to the package instructions for al dente texture.
Place the chopped baby spinach in a large colander. When the pasta is done, drain it over the spinach to wilt it naturally with the steam and hot water.
Make the Sauce:
In a large skillet, heat the tablespoon of oil reserved from the sun-dried tomatoes over medium heat.
Sauté the sliced onions and sun-dried tomatoes for about 3 minutes until the onions are soft. Add the minced garlic, crushed red pepper flakes, salt, and black pepper, and cook for another minute, stirring frequently.
Pour in the broth and increase the heat to medium-high, letting the mixture simmer and reduce by about half, which usually takes around 2 minutes.
Combine Ingredients:
Reduce the heat to low and stir in the sour cream, Parmesan cheese, and butter until the mixture is smooth and the cheese has melted.
Add the drained spaghetti and wilted spinach back into the skillet. Toss everything together to ensure the pasta and spinach are evenly coated with the creamy sauce.
Final Touches:
Adjust the seasoning as needed, adding more salt or pepper according to your taste preferences.
Serve the pasta hot, garnished with additional Parmesan cheese if desired.
Tips:
ADVERTISEMENT
