Creamy Tomato Pasta (Print Version)
# Ingredients:
01 -
8 ounces whole-wheat spaghetti.
02 -
5 ounces baby spinach leaves, roughly cut.
03 -
1/2 cup strips of sun-dried tomatoes in oil.
04 -
1 tablespoon oil from the sun-dried tomato jar.
05 -
1/2 cup finely sliced onions.
06 -
3 cloves of garlic, minced.
07 -
1/4 teaspoon crushed red pepper.
08 -
1/4 teaspoon fine salt.
09 -
1/4 teaspoon ground black pepper.
10 -
1 cup low-sodium chicken or vegetable broth.
11 -
1/2 cup sour cream, stirred.
12 -
1/4 cup parmesan, finely grated.
13 -
1 tablespoon unsalted butter.
# Instructions:
01 -
Place the spinach pieces in a big colander. Boil the pasta based on the instructions on the box. Pour the hot, drained pasta over the spinach to wilt it.
02 -
Heat up the oil from the tomato jar in a big skillet. Cook the onions and tomato strips until they soften. Stir in the garlic, red pepper, salt, and ground black pepper, then cook until it smells great.
03 -
Add broth to the pan and let it cook down until about half evaporates. Mix in the butter, parmesan, and sour cream until it's creamy.
04 -
Mix the pasta and wilted spinach into the sauce until everything is coated well.
# Notes:
01 -
Spinach softens directly from the hot pasta water.
02 -
Either chicken or vegetable broth can work.
03 -
Inspired by EatingWell.com.