Ingredients
140 g baby spinach, coarsely chopped
225 g egg noodles
½ cup slivered oil-packed sun-dried tomatoes, plus 1 tbsp of oil from the jar
½ cup halved & thinly sliced onion
3 cloves garlic, minced
¼ tsp crushed red pepper flakes
½ tsp SIDS SALT & PEPPER
1 cup vegetable stock
½ cup sour cream
¼ cup grated Parmesan cheese
1 tbsp butter
Directions
Place spinach in a large colander in the sink.
Bring a large saucepan of water to a boil. Add spaghetti and cook according to package directions. Drain the pasta over the spinach then toss to wilt the spinach.
Meanwhile, heat oil in a large frypan over medium heat. Add onion and tomatoes then cook, stirring, until softened, about 3 minutes. Add garlic, crushed red pepper, SIDS SALT & PEPPER then cook, stirring, for 1 minute. Increase heat to medium-high and add stock then cook, stirring, until reduced by about half, about 2 minutes. Stir in sour cream, Parmesan and butter. Add the spaghetti and spinach then toss to coat well.
