Can I use fresh tomatoes instead of sun-dried?

No, you should not substitute fresh tomatoes directly. Sun-dried tomatoes have a uniquely concentrated, sweet, and intense flavor that is essential to the depth of this sauce. Using fresh tomatoes would require much longer cooking and wouldn't yield the same robust flavor profile.

Do I have to use sour cream?

While sour cream provides the ideal tanginess, you can substitute it with full-fat Greek yogurt (use less, as it’s tangier and thicker) or heavy cream. If using heavy cream, you might want to add a squeeze of lemon juice to mimic the balancing acidity.

How can I make this dish spicy?

To increase the heat, you have a few options: increase the amount of red pepper flakes in Step 2; stir in a teaspoon of hot sauce (such as Sriracha or Calabrian chili paste) with the broth; or top the finished dish with a sprinkle of crushed cayenne pepper.

Tested Recipe for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Name: Tested Recipe for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 8 ounces whole-wheat spaghetti; 1 tablespoon olive oil (plus oil reserved from tomatoes); 1/2 cup chopped onion; 2 cloves garlic, minced; 1/2 cup sun-dried tomatoes (oil-packed), sliced, oil reserved; 1/4 teaspoon red pepper flakes (optional); 1 cup vegetable broth; 1/2 cup sour cream (or Greek yogurt); 2 tablespoons unsalted butter; 1/4 cup grated Parmesan cheese; 5 ounces fresh spinach; Salt and black pepper to taste; 1/2 cup starchy pasta water (reserved)

Tested Recipe for Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

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A tested, weeknight-friendly recipe for spaghetti and spinach tossed in a rich, tangy sun-dried tomato cream sauce made with reserved tomato oil for maximum flavor.

Author: Emily Parker
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

8 ounces whole-wheat spaghetti

1 tablespoon olive oil (plus oil reserved from tomatoes)

1/2 cup chopped onion

2 cloves garlic, minced

1/2 cup sun-dried tomatoes (oil-packed), sliced, oil reserved

1/4 teaspoon red pepper flakes (optional)

1 cup vegetable broth

1/2 cup sour cream (or Greek yogurt)

2 tablespoons unsalted butter

1/4 cup grated Parmesan cheese

5 ounces fresh spinach

Salt and black pepper to taste

1/2 cup starchy pasta water (reserved)

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Instructions

1. Cook spaghetti to al dente, about 1 minute less than package directions. In the last minute, toss spinach into the boiling water to wilt. Reserve 1 cup of starchy pasta water before draining the spaghetti and spinach. Set aside.

2. Heat 1-2 tablespoons of the reserved sun-dried tomato oil in a large skillet. Sauté onion until soft. Add garlic and sun-dried tomatoes, cooking until fragrant. Stir in red pepper flakes, salt, and pepper.

3. Pour in vegetable broth and reduce for 2-3 minutes. Remove from heat. Stir in sour cream and butter until melted. Add Parmesan cheese, stirring until smooth and emulsified. Add reserved pasta water as needed for desired consistency.

4. Add the drained spaghetti and wilted spinach to the creamy sauce. Toss gently for about 1 minute until well coated. Taste and adjust seasoning. Serve immediately.

Notes

Use fresh parmesan for best results.

Add protein like cooked chicken or shrimp for a heartier meal.

Store leftovers in an airtight container for up to 3 days, adding a splash of broth when reheating.

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: N/A
Sodium: 450mg
Fat: 15g
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 18g
Cholesterol: N/A

Find it online: https://www.flavourrecipe.com/recipe-for-spaghetti-spinach-with-sun-dried-tomato-cream-sauce/