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Memorial Interventional Spine
2770 3rd Avenue, Suite 110

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Ingredients

5 ounces baby spinach, coarsely chopped

8 ounces whole-wheat spaghetti

½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar

½ cup halved and thinly sliced onion

3 cloves garlic, minced

¼ teaspoon crushed red pepper

¼ teaspoon salt

¼ teaspoon ground pepper

1 cup low-sodium vegetable or chicken broth

½ cup sour cream

¼ cup grated Parmesan cheese

1 tablespoon unsalted butter

Directions

1. 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.

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.

Total time: 20 minutes

Recipe yields: 4 servings

Nutrition Facts

Serving size: 1 1/4 cups

Calories: 380

Total fat: 16 g

Saturated fat: 6 g

Sodium: 330 mg

Potassium: 587 mg

Carbohydrates: 26 g

Fiber: 7 g

Sugar: 3 g

Protein: 13 g

View full recipe and nutrition facts, HERE.