Spaghetti/Spinach/Sun-dried Tomato Sauce

Spaghetti/spinach/sun-dried tomato sauce

5 oz baby spinach coarsely chopped
8 oz whole wheat spaghetti
½ cup slivered oil-packed sun-dried tomatoes, plus 1 Tbl spoon oil from the jar
½ cup halved thin sliced onion
3 cloves minced garlic
¼ tsp crushed red pepper
¼ tsp salt
¼ tsp ground pepper
1 cup low-sodium vegetable or chicken broth
½ cup sour cream
½ cup grated Parmesan cheese
1 Tbl spoon unsalted butter
**Feel free to add cooked shrimp for Lent or diced chicken for other occasions.

Bring spaghetti to a boil in a big saucepan using package directions. Put the chopped spinach in a big strainer and drain the spaghetti over it.

While the noodles are cooking, in a big skillet, using medium heat, mix the tomato oil, onion, and sun-dried tomatoes and stir a few minutes until soft, add garlic, crushed red pepper, salt and pepper and stir for a minute. Turn heat to medium-high and add broth. Continue stirring a couple minutes until it is reduced by half. Add the sour cream, Parmesan cheese and butter, then put in the spaghetti and spinach and toss.

Makes 4 servings