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I started making this Spaghetti & Spinach in Sun-Dried Tomato Cream Sauce during a crazy weeknight rush. There's something almost magical about how that velvety cream sauce, packed with rich sun-dried tomato oil, wraps around each pasta strand. It's now my favorite quick dish when I want folks to think I spent ages cooking.
The Magic Behind This Pasta
When I switched to whole wheat spaghetti a while back, I couldn't believe the difference. It brings this amazing nutty taste that white pasta just doesn't have. Fresh spinach turns so tender and silky when cooked, adding both gorgeous green color and good-for-you stuff to this 20-minute meal that I don't mind serving my kids.
Everything You Need
- Baby Spinach: Get the already washed stuff to cut down on prep time
- Whole Wheat Spaghetti: Don't skip this - it really ups the flavor game
- Sun Dried Tomatoes: Pick the ones floating in oil - they're worth every penny
- Sweet Onion: Cut into super thin slices
- Fresh Garlic: I usually throw in extra cloves
- Red Pepper Flakes: Just a pinch for that subtle warmth
- Salt & Pepper: Add a bit at each cooking stage
- Good Broth: The low sodium kind works best
- Sour Cream: Skip the light version for the creamiest results
- Real Parmesan: Grate it yourself for smooth melting
- Butter: Even a tiny bit makes everything taste better
Putting It All Together
- Get Your Pasta Going
- Put your spinach in the colander first then cook the pasta the hot water will make those greens wilt just right
- Start Your Sauce Base
- Pour that tomato oil into your pan first then cook those onions and tomatoes until they're super fragrant
- Layer The Flavors
- Toss in garlic and spices let them heat up and release all their yummy scents
- Create The Sauce
- Add your broth let it simmer then mix in all those creamy ingredients until it all comes together
My Kitchen Secrets
Wilting spinach in the pasta strainer saves so much time. Always buy sun dried tomatoes sitting in oil for the best taste. When cooking for my veggie-loving friends, I swap chicken broth for vegetable stock and sometimes add a sprinkle of nutritional yeast on their portions.
About That Whole Wheat Pasta
I first tried whole wheat pasta looking to get more fiber in our dinners. Now we actually like that nutty flavor better than regular pasta. For dinner parties with picky eaters, I sometimes do half regular, half whole wheat so nobody feels too surprised by the taste.
The Magic of Sun Dried Tomatoes
These tiny flavor powerhouses really change any dish they touch. They pack such sweet tomato punch and they're loaded with good nutrients too. I always keep a jar ready in my cupboard for when I need to jazz up a quick meal.
Kitchen Tools You'll Want
You don't need fancy gear for this dish. Just grab your regular pasta pot, a decent strainer, and your biggest skillet. I love using my deep pan with high sides so nothing splashes out when I'm stirring everything together.
Making It Your Own
Sometimes I throw in whatever veggies are about to go bad in my fridge. Mushrooms work really well, and summer squash from my backyard garden is amazing too. Any pasta shape works fine with this sauce, and you can always add more pepper flakes if you like heat.
Perfect for Busy Days
This pasta saves me when I come home tired from work. It takes just twenty minutes start to finish and never disappoints. The prep work is so quick I can help my kids with school stuff while I'm cooking.
Serving Ideas
This tastes great with a basic salad on the side and maybe some crusty bread to mop up all that tasty sauce. Add a nice glass of wine or some bubbly water with a lemon wedge, and suddenly your normal Tuesday dinner feels pretty fancy.
Saving Some for Later
This stuff stays good in the fridge for about 4 days. Just warm it up slowly in the microwave and give it a stir now and then. If it looks too thick, add a tiny splash of broth and it'll be almost as good as fresh made.
Why This Recipe Works
This pasta checks all the boxes. The sauce feels rich but isn't too heavy, the spinach brings freshness, and those sun dried tomatoes pack such amazing flavor. It's become the dish everyone asks for when they come over, and my go-to for family meals too.
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Frequently Asked Questions
- → Can I use normal pasta instead of whole wheat?
- Absolutely, regular pasta works too. Just check the package for different cooking times.
- → What if I don’t have sour cream?
- You can swap sour cream with Greek yogurt. It's just as creamy and adds a bit more protein.
- → Is it okay to prepare this in advance?
- It’s better fresh, but you can make it earlier. The sauce may get thick in the fridge—add a little pasta water to thin it when reheating.
- → How should I store leftover tomato oil?
- Keep the leftover oil in its jar. You can use it for dressings or tossing with other meals.
- → Can I include some protein in this dish?
- For sure! Try adding grilled chicken or shrimp. Cook them separately and mix them in at the end.