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.
2. Bring a large saucepan of water to a boil over high heat.
3. Add spaghetti and cook according to package directions.
4. Drain the pasta over the spinach to wilt it.
5. Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat.
6. Add onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
7. Add garlic, crushed red pepper, salt, and pepper; cook, stirring, for 1 minute.
8. Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes.
9. Stir in sour cream, Parmesan, and butter.
10. Add the spaghetti and spinach; toss to coat well.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 450 kcal | Servings: 4 servings