20-Minute Creamy Spaghetti Recipe With Fresh Spinach & Sundried Tomatoes by Donna John

Ready for another delicious sundried tomato pasta recipe? After making my caramelized cabbage pasta recipe, I had half a box of whole-wheat spaghetti noodles leftover. That didn't last long after seeing this creamy spaghetti recipe with fresh spinach and sundried tomatoes. This easy pasta dinner is on the table in about 20 minutes.

To make this creamy vegetarian pasta dish, you will need just a few ingredients. Here is your shopping list: fresh baby spinach, whole-wheat-spaghetti noodles, sundried tomatoes in oil, an onion, garlic, crushed red pepper flakes, low-sodium chicken broth, ricotta cheese or sour cream, Parmesan cheese and optional butter. The Italian-inspired dinner cooks in about 15 minutes and has minimal prep.

Serve this quick and easy spaghetti dinner with your favorite side dishes. It would be delicious with broccolini, broccoli, green beans or a fresh garden salad. 

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Cuisine: Italian / American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 8 ounces baby spinach 
• 8 ounces whole-wheat spaghetti noodles
• 1 tablespoon sundried tomato oil (from jar of sundried tomatoes in oil)
• 1/2 cup julienned sundried tomatoes in oil
• 1 small onion, cut into thin slices, 
• 4 cloves garlic, minced
• crushed red pepper flakes, to taste
• 1 cup low-sodium chicken broth
• 1/2 cup ricotta cheese or sour cream
• 1/4 - 1/3 cup grated Parmesan cheese, plus more for serving
• 1 tablespoon butter (optional)

Helpful Products

• Tongs
• Cutting Board
• Chef Knife
• Measuring Cups
• Skillet
• Salt and Pepper
• Grater
• Pasta Pot
• Pasta Bowls
• Garlic Press
• Colander

Recipe Notes

• If you don't like or have whole-wheat pasta, you can use regular pasta or even gluten-free pasta.

• You could add some shredded or chopped cooked chicken to the recipe.

• The original recipe called for sour cream. To me, ricotta seemed like a better choice so I used that. But use whichever you prefer. 

• The butter is optional, but does add an extra layer of richness to the dish.

• Instead of spinach, try this recipe with fresh kale.

Here's how to make it: 

1. Put the noodles into a pot of boiling salted water and cook until al dente, according to package directions.
   
2. When the pasta is done cooking, add the spinach and stir until it wilts. Drain and set aside.
   
3. In a large skillet, heat the sundried tomato oil over medium heat. Add the onion and julienned sundried tomatoes and cook, stirring, until onions soften, about 2 to 3 minutes. Add the garlic, crushed red pepper flakes, salt and black pepper, to taste. Cook, stirring, for 1 minute.
   
4. Turn up the heat to high and add the chicken broth. Cook, stirring, until it reduces, about 2 minutes.
   
5. Add the ricotta or sour cream, Parmesan cheese and butter, if using.
   
6. Stir until smooth and combined.
   
7. Add the spaghetti-spinach mixture.
   
8. Toss to coat and combine the ingredients.
   
9. Serve with more grated Parmesan and crushed red pepper flakes.
   
    

Nutrition Facts Per Serving

Calories: 376

Total Fat: 8.9g

Saturated Fat: 3.1g

Cholesterol: 12mg

Sodium: 270mg

Total Carbohydrate: 62.5g

Dietary Fiber: 10.2g

Total Sugars: 3.5g

Protein: 20.1g

Vitamin D: 1mcg

Calcium: 494mg

Iron: 8mg

Potassium: 1604mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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