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.
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.
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.
Ingredients
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5 ounces baby spinach, coarsely chopped
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8 ounces whole-wheat spaghetti
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½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
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½ cup halved and thinly sliced onion
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3 cloves garlic, minced
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¼ teaspoon crushed red pepper
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¼ teaspoon salt
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¼ teaspoon ground pepper
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1 cup low-sodium vegetable or chicken broth
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½ cup sour cream
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¼ cup grated Parmesan cheese
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1 tablespoon unsalted butter
Directions
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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.
- STEP 2
- 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.
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Equipment
Large colander, large saucepan, large skillet
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