This recipe is right out of the Mediterranean cookbook but it is far from complicated! It's also very good for health. Worried about the carbs? Try alternative pasta! You don't have to limit yourself to spaghetti. It serves four people.
- 5 ounces baby spinach, coarsely chopped
- 4 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 (or olive oil)
- cook pasta and drain over the spinach in a colander to wilt
- Put the sun-dried tomato oil in skillet
- add onion and tomatoes and cook for about 3 mins
- Add garlic, crushed red pepper and cook 1 min
- increase heat to medium-high and add broth, stirring until reduced by about half
- stir in sour cream, parm and butter
- Add spaghetti and toss to coat