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If you’re looking for a delicious, nutritious, and easy-to-make meal, look no further than whole-wheat spaghetti with spinach and creamy sun-dried tomato sauce. This dish combines the earthy flavors of whole-wheat pasta with the rich, tangy taste of sun-dried tomatoes, all brought together in a creamy sauce that will leave you craving more. Not only is this recipe packed with flavor, but it’s also loaded with nutrients, making it a perfect choice for a healthy dinner.
Ingredients
For the Pasta:
- Fresh spinach leaves (about 4 cups)
- 8 ounces whole-wheat spaghetti (or your preferred type)
For the Sauce:
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve some oil)
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 cup low-sodium vegetable or chicken broth
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
Step-by-Step Cooking Instructions
Preparing the Spinach
Start by placing the fresh spinach leaves in a large colander set in the sink. This will allow the hot water from the pasta to wilt the spinach perfectly.
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Cooking the Spaghetti
Bring a large pot of salted water to a boil. Add the whole-wheat spaghetti and cook according to package directions. Whole-wheat pasta usually takes a bit longer to cook than regular pasta, so keep an eye on it. Once cooked, drain the pasta over the spinach in the colander to wilt the spinach. Set aside.
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Making the Sauce
In a large skillet, heat 1 tablespoon of the reserved oil from the sun-dried tomatoes over medium heat. Add the chopped onion and sun-dried tomatoes; cook until softened, about 3 minutes. Stir in the minced garlic, crushed red pepper flakes, salt, and pepper; cook for another minute.
Increase the heat to medium-high and add the broth to the skillet. Cook until the liquid is reduced by half, about 2 minutes. Stir in the sour cream and Parmesan cheese until well combined and creamy.
Combining Ingredients
Add the cooked spaghetti and wilted spinach to the skillet. Toss everything together until the pasta is evenly coated with the sauce. Make sure every strand of spaghetti is covered with that delicious, creamy sauce.
Nutritional Benefits
This dish is not only tasty but also nutritious. Whole-wheat pasta is a great source of fiber, which is essential for digestive health. Spinach is packed with vitamins A, C, and K, as well as iron and calcium. Sun-dried tomatoes are rich in antioxidants, particularly lycopene, which is known for its health benefits. The combination of these ingredients makes this dish a powerhouse of nutrition.
Tips and Tricks
Choosing the Best Whole-Wheat Spaghetti
When selecting whole-wheat spaghetti, look for brands that use 100% whole grain and minimal additives. This ensures you’re getting the maximum health benefits.
Enhancing the Flavor
For an extra burst of flavor, try adding a splash of the oil from the sun-dried tomatoes to the sauce. You can also sprinkle some fresh basil or parsley on top before serving.
Substitutes for Dietary Restrictions
If you’re looking to make this dish vegan, you can substitute the sour cream with a plant-based alternative and use nutritional yeast instead of Parmesan cheese. For those who are lactose intolerant, lactose-free sour cream and cheese can be used.
Serving Suggestions
This dish pairs wonderfully with a fresh green salad and a side of garlic bread. For a bit of added protein, you can top the pasta with grilled chicken or shrimp. To make the presentation pop, garnish with a few extra sun-dried tomatoes and a sprinkle of fresh herbs.
Conclusion
Whole-wheat spaghetti with spinach and creamy sun-dried tomato sauce is a delightful dish that combines health and taste in one bowl. It’s easy to prepare, loaded with nutrients, and sure to become a favorite in your household. Give it a try and enjoy a wholesome, delicious meal!
FAQs
Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer. Just adjust the cooking time according to the package instructions.
How can I make this dish vegan?
Substitute the sour cream with a plant-based alternative and use nutritional yeast instead of Parmesan cheese.
What can I substitute for sour cream?
Greek yogurt or a lactose-free sour