Pasta with sun-dried tomatoes and spinach

 Ingredients:

For the Pasta:

Fresh spinach leaves 4 cups

8 oz Spagetti (Ancient grain pasta)

For the Sauce:

olive oil

1/2 cup sun-dried tomatoes or more to taste

1 small red onion

2 garlic gloves minced

1/2 tsp red pepper flakes

salt & pepper to taste

1 cup low-sodium veg or chicken broth

1/2 cup sour cream

1/2 cup grated Parmesan cheese

2 Tbsp butter

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1. Soak spinach for 10 min in cold water and baking soda for 10 min. Rinse well in a colander. Set aside.

2. Boil water in a large pot with some salt. Add spagetti and cook according to the directions. Drain pasta over the spinach in the coliander to wilt the spinach. Set aside.

3. Make sauce. In a large skillet, heat 1 Tbsp of olive oil from sun-dried tomatoes over medium heat. Add onions and tomatoes, cook about 3 min until softened. Stir in minced garlic, pepper flakes, salt and pepper. Cook for another minute.

4. Increase the heat to med-high, add the broth and cook until the liquid is reduced by half, about 2 min. Stir in the sour cream, parmesan cheese and butter until well combined and creamy.

5. Add the cooked pasta and wilted spinach to the skillet. Toss everything together.