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Spicy Spinach and Sun Dried Tomato Pasta

Spicy Spinach and Sun Dried Tomato Pasta for Cozy Nights

A quick and comforting vegetarian dish featuring spicy spinach and sun dried tomatoes in a creamy sauce, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces spaghetti gluten-free pasta works well if needed
  • 5 ounces baby spinach regular spinach is a suitable substitute
For the Sauce
  • 1/2 cup sun-dried tomatoes oil-packed for extra richness
  • 1/2 cup chopped onion shallots can lend a milder touch
  • 2 cloves garlic minced garlic can be used in a pinch
  • 1/4 teaspoon crushed red pepper adjust to your heat preference
  • 1/4 teaspoon salt essential for enhancing flavors
  • 1/4 teaspoon pepper essential for enhancing flavors
  • 1 cup vegetable or chicken broth opt for low-sodium
For Creaminess
  • 1/2 cup sour cream Greek yogurt offers a healthier twist
  • 1/4 cup grated Parmesan cheese nutritional yeast is a great vegan substitute
  • 1 tablespoon butter olive oil can replace it for a dairy-free alternative
Optional Garnish
  • 1/4 cup toasted pine nuts pecans or walnuts are perfect substitutes

Equipment

  • large saucepan
  • large skillet
  • colander
  • tongs

Method
 

Direction Steps
  1. Prepare the Spinach: Rinse the fresh baby spinach under cold water and allow it to drain.
  2. Cook the Pasta: Boil water in a large saucepan, add spaghetti and salt, cooking until al dente.
  3. Wilt the Spinach: Drain pasta over spinach to wilt it and toss lightly.
  4. Start the Sauce: Heat sun-dried tomatoes and oil in a skillet for 2 minutes.
  5. Sauté the Aromatics: Add chopped onion and cook until soft, about 3-4 minutes.
  6. Infuse with Garlic and Heat: Add minced garlic, red pepper, salt, and pepper for 1 minute.
  7. Create the Sauce Base: Pour in broth, simmer for 2 minutes until reduced.
  8. Add Creaminess: Stir in sour cream, Parmesan cheese, and butter until melted and creamy.
  9. Combine and Serve: Toss wilted spinach and spaghetti in sauce, serving hot garnished with pine nuts.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

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