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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce Recipe

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This recipe for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce is from Sherrill Family Cookbook Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
Place spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high heat. Add spaghetti and cook according to package directions. Drain the pasta over the spinach; toss to wilt the spinach.

Step 2
Meanwhile, heat oil in a large skillet over medium heat. Add onion and tomatoes; cook, stirring, until softened, about 3 minutes. Add garlic, crushed red pepper, salt and pepper; cook, stirring, for 1 minute. Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes. Stir in sour cream, Parmesan and butter. Add the spaghetti and spinach; toss to coat well.

Nutrition Facts
Serving Size: 1 1/4 cups
Per Serving: 380 calories; fat 16g; cholesterol 26mg; sodium 330mg; carbohydrates 51g; dietary fiber 7g; protein 13g; sugars 3g; niacin equivalents 6mg; saturated fat 6g; vitamin a iu 2763IU; potassium 587mg.
Number Of Servings:
Number Of Servings:
4

 

 

 

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