Meanwhile, the spinach wilts in the pasta water in record time for a fast weeknight dinner.
Parmesan cheese adds the bulk of the savory flavor.
Its worth seeking out a block of Parmesan and grating it yourself to maximize the flavor.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
It even has a mild hit of heat from the sprinkling of crushed red pepper flakes.
Add the dry white wine and you get a pasta sauce with subtle yet complex acidity.
This fiber-filled dish is speedy enough for weeknights and fancy enough for weekend guests.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Keep reading for tips on what to serve with this dish and ways to make it your own.
Add spaghetti; cook according to package directions, stirring occasionally, about 7 minutes.
Remove from heat; stir in spinach until wilted.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Reserve 1/4 cup of the cooking water; drain the mixture well.
Meanwhile, heat oil in a large skillet over medium heat.
Add onion; cook, stirring occasionally, until softened, about 3 minutes.
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute.
Add wine, broth, salt and lemon juice; bring to a simmer over medium heat.
Cook, stirring occasionally, until reduced by about half and slightly thickened, about 5 minutes.
Add sour cream; cook, stirring constantly, until melted, about 30 seconds.
Stir in Parmesan and the reserved cooking water until the cheese is melted and combined, about 30 seconds.
Add the pasta mixture; toss to coat.
Remove from heat; add parsley, butter and lemon zest.
Stir until the butter is completely melted, about 30 seconds.
Divide among 4 bowls.
Garnish with additional parsley and crushed red pepper, if desired.
Frequently Asked Questions
Absolutely.
it’s possible for you to, but we wouldnt recommend it.
You really want the fresh lemon with its bright flavor to enhance this dish.
And hopefully you have a lemon anyway, for the flavorful zest thats stirred in at the end.
Pair it with a loaf of garlic bread to mop up the sauce.
Yes, this recipe is vegetarian, although it contains Parmesan cheese.
If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
