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A top-down view of the skillet with cooked whole-wheat spaghetti and wilted spinach being added. Everything is tossed together to coat the pasta evenly with the creamy sauce. The scene shows the vibrant combination of ingredients with the spaghetti and spinach absorbing the rich sauce.

Creamy Spinach Sun-Dried Tomato Pasta

This creamy whole-wheat spaghetti dish combines wilted spinach, sun-dried tomatoes, and a rich sauce made with Parmesan and sour cream. It’s a hearty, flavorful meal that's quick and satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 380 kcal

Equipment

  • Large saucepan
  • Large colander
  • Large skillet
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Knife and Cutting Board

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

Instructions
 

  • Place the chopped spinach in a large colander. Bring a large saucepan of water to a boil, add the whole-wheat spaghetti, and cook according to package directions.
    A top-down view of a large saucepan with whole-wheat spaghetti cooking in boiling water on a stovetop. Next to the saucepan, a colander with coarsely chopped baby spinach is placed in the sink. The scene shows the pasta cooking, with the spinach ready to be wilted once the pasta is drained.
  • Drain the pasta over the spinach in the colander to wilt the spinach.
    A top-down view of a colander with baby spinach in the sink. Cooked whole-wheat spaghetti is being drained over the spinach, causing the spinach to wilt from the heat of the pasta. The scene shows steam rising and the spinach softening under the pasta.
  • Meanwhile, heat the sun-dried tomato oil in a large skillet over medium heat. Add the onion and sun-dried tomatoes, and cook until softened, about 3 minutes.
    A top-down view of a large skillet with oil from sun-dried tomatoes being heated. Halved and thinly sliced onion and slivered sun-dried tomatoes are being sautéed, releasing their flavors. The scene shows the onions and sun-dried tomatoes sizzling in the skillet.
  • Stir in the garlic, crushed red pepper, salt, and pepper, and cook for an additional 1 minute.
  • Increase the heat to medium-high, add the broth, and cook until reduced by half, about 2 minutes.
    A top-down view of the skillet with broth being poured in. The broth is simmering and reducing by half, thickening the mixture. The scene captures the reduction process with the liquid bubbling in the skillet.
  • Stir in the sour cream, Parmesan cheese, and butter until well combined.
    A top-down view of the skillet with sour cream, grated Parmesan cheese, and unsalted butter being added to the reduced broth. The mixture is being stirred to create a smooth and creamy sauce. The scene highlights the creamy texture forming as the ingredients blend together.
  • Add the cooked spaghetti and wilted spinach to the skillet, tossing to coat evenly with the sauce.
    A top-down view of the skillet with cooked whole-wheat spaghetti and wilted spinach being added. Everything is tossed together to coat the pasta evenly with the creamy sauce. The scene shows the vibrant combination of ingredients with the spaghetti and spinach absorbing the rich sauce.