Cooking Instructions:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. When done, drain the pasta over fresh spinach leaves in a colander to wilt the spinach. Reserve 1/2 cup of pasta water for thinning the sauce if needed. Set the cooked pasta and spinach aside.

In a large pot, heat 1 tablespoon of the reserved oil from the sun-dried tomatoes over medium heat. Add the chopped onion and sun-dried tomatoes, cooking until softened, about 3 minutes.

Stir in the minced garlic, crushed red pepper flakes (if using), salt, and pepper. Cook for another minute, allowing the garlic to become fragrant.

Increase the heat to medium-high and add the broth. Cook until the liquid is reduced by half, about 2 minutes.

Reduce the heat to low and stir in the sour cream, Parmesan cheese, and butter until well combined and creamy.

Add the cooked spaghetti and wilted spinach to the skillet with the sauce. Toss everything together until the pasta is evenly coated with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.

Garnish with fresh basil, extra Parmesan, and pine nuts if desired. Serve warm.

When cooking this dish, feel free to customize it to your taste. You can add other vegetables like bell peppers or mushrooms for additional flavor and nutrition.

For a lighter version, consider using reduced-fat cream and cheese. Pair your spaghetti and spinach with a side salad or roasted chicken for a complete meal, and don't forget to store any leftovers in the refrigerator for up to 3 days!