Meanwhile, the residual heat of the pasta wilts the spinach in record time for a fast weeknight dinner.
The tangy sour cream provides the creaminess that melts right into the warm broth.
Bring a large saucepan of water to a boil over high heat.
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey
Add 8 ounces spaghetti and cook according to package directions.
Drain the pasta over the spinach; toss to wilt the spinach.
Add 12 cup onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey
Stir in 12 cup sour cream, 14 cup Parmesan and 1 tablespoon butter.
Add the spaghetti and spinach; toss to coat well.
Additionally, you might use kale instead of spinach.
Photography / Kelsey Hansen, Styling / Greg Luna
It can also be used in soups and casseroles.
Transfer cooled leftovers into an airtight container and store in the refrigerator for up to 3 days.
It’s important to gently reheat this dish so the sauce doesn’t curdle.
Transfer the pasta to a skillet set over low to medium heat, watching it closely.
You may need to add a splash of water to thin out the sauce.
We don’t recommend using a microwave for this dish.
However, if you must, reheat it on Low and check it often, stirring in between.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
