It’s another frigid day in Colorado, so I am back with a yummy (and super easy) dinner idea. We made this pasta recipe last night and I paired it with my go-to green beans. Both recipes are delicious and aren’t time consuming for a quick weeknight meal.
Ingredients:
- 3 ounces baby spinach
- Spaghetti – I have been using the Barilla Protein+ pasta
- 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
- 1 teaspoon crushed red pepper
- 1 teaspoon salt
- 1 teaspoon. pepper
- 1 cup low-sodium vegetable or chicken broth
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
Instructions:
- Bring a large saucepan of water to a boil over high heat. Add pasta and cook according to package directions. Drain the pasta and place in a bowl to the side (drizzle olive oil to prevent pasta from sticking)
- While the pasta cooks, heat sun-dried tomato oil in a large skillet over medium heat. Add onion and sun-dried 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, spinach, Parmesan and butter. Add the spaghetti and toss to coat well.
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