I’ve already made this a couple of times so you know it’s super easy and super flexible – my only regular change (listed below) is to amp up the spinach. Eating Well has been providing tons of inspiration lately – I encourage you to take a look at their Instagram feed and all of their recipes! Enjoy!
1 large bag (312 g) spinach
500 g pasta – you choose the shape
1/2 c. oil packed sun-dried tomatoes, thinly sliced + 1 T. oil from the jar
1/2 c. onion, thinly sliced into half moons
3 cloves of garlic, minced
1/4 t. EACH red pepper flakes, salt AND freshly ground pepper
1 c. chicken (or vegetable) broth
1/2 c. sour cream AND 1/4 c. grated Parmesan AND 1 T. butter
Cook the pasta as you would to al dente in generously salted water and then drain (saving about 1 cup of the pasta water, just in case), over the spinach in a large colander.
As the pasta is boiling, heat up a large skillet over medium heat and add in the tomatoes, oil and onion and cook for a couple of minutes until the onion is softened. Add in the garlic, red pepper flakes, salt and pepper and sauté and stir for a quick minute then increase the heat and add in the broth. Simmer gently for a few minutes until the sauce has reduced a titch, then stir in the sour cream, Parmesan and butter.
Turn off the heat and carefully add in the hot pasta and wilted spinach, toss well to combine, splash in some of the reserved pasta water if you feel it needs more sauce, and then serve it up into large bowls. Super comforting and way more flavorful than you’d expect!