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Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce Recipe

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This recipe for Spaghetti and Spinach with Sun-Dried Tomato Cream Sauce is from Our Amazing Family & Friends Cookbook , 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

1 tablespoon oil from sun-dried tomato jar

1/2 cup slivered oil-packed sun-dried tomatoes

1/2 cup halved and thinly sliced onion

3 cloves garlic, minced

1/4 teaspoon crushed red pepper

1/4 teaspoon salt

1/4 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 5 ounces spinach in a large colander in the sink. Bring a large saucepan of water to a boil over high heat. Add 8 ounces spaghetti and cook according to package directions. Drain the pasta over the spinach; toss to wilt the spinach.

Meanwhile, heat 1/2 cup sun-dried tomatoes along with 1 tablespoon of the oil in a large skillet over medium heat.

Add 1/2 cup onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.

Add garlic, 1/4 teaspoon crushed red pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, for 1 minute.

Increase heat to medium-high and add 1 cup broth; cook, stirring, until reduced by about half, about 2 minutes.

Stir in 1/2 cup sour cream, 1/4 cup Parmesan and 1 tablespoon butter.

Add the spaghetti and spinach; toss to coat well.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Holly is Wendy & Scott’s Niece (on Wendy’s Mom side)
Crew is Wendy & Scott’s Great Nephew
Luke is Holly’s husband and Crew’s Dad

 

 

 

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