Quick & Easy Spaghetti With Spinach & Sun-Dried Tomato Cream Sauce
Print PinServings: 4 SERVINGS
Calories: 435kcal
Equipment
- Large pot
- Large skillet
- Colander
- Knife and cutting board
Ingredients
- 8 oz spaghetti
- ½ cup oil-packed sun-dried tomatoes, sliced
- 1 tbsp sun-dried tomato oil
- ½ yellow onion, sliced thinly
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ¼ cup dry white wine
- ¾ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 cups baby spinach leaves
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the spaghetti until al dente, according to package instructions. Drain and set aside.
- Prepare the sauce: in a large skillet, heat 1 tbsp of sun-dried tomato oil over medium heat. Sauté the sliced onion and sun-dried tomatoes for about 2 minutes.
- Stir in minced garlic, Italian seasoning, and red pepper flakes. Cook for an additional 30 seconds.
- Deglaze the pan with white wine, then add chicken broth. Cook until the liquid reduces by half, about 4 minutes.
- Finish the sauce: Reduce the heat to medium-low. Pour in the heavy cream and grated Parmesan cheese, cooking until the cheese melts, about 2 minutes. Add salt and pepper, if needed.
- Combine: Stir in the spinach until wilted, then add the cooked spaghetti. Toss until fully coated in the sauce. Serve immediately with additional Parmesan on top.
Nutrition
Calories: 435kcal | Carbohydrates: 56g | Protein: 67g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 254mg | Potassium: 268mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 8mg