Spaghetti with Spinach

Spaghetti with Spinach

Take your pasta game to the next level with this Spaghetti with Spinach recipe!
  • 20 mins

    Cooking Time

  • Difficulty

  • 10 mins

    Prep Time

  • 4 People


  • 8 ounces spaghetti
  • 1 Tbsp. olive oil
  • 1 Tbsp. chopped onion
  • 1 tsp. chopped garlic
  • 1 cup sliced mushrooms
  • 3 cups baby spinach leaves, divided
  • 1 1/2 cups lowfat sour cream
  • 1 Tbsp. Knorr® Zero Salt Bouillon Roasted Garlic or Knorr® Vegetarian Vegetable Bouillon Cube, crushed
  • Pinch ground black pepper

  1. Cook pasta in salted water according to package directions. Drain and set aside.

  2. Meanwhile heat olive oil in large nonstick skillet and cook onion 4 minutes or until translucent. Add garlic and cook, stirring, until fragrant, about 1 minute. Add the mushrooms and sauté until cooked. Set aside.

  3. Put half of the spinach and the lowfat sour cream in blender and blend until smooth. Pour into skillet with mushroom mixture. Add Knorr® Zero Salt Bouillon Roasted Garlic and pepper and bring to a boil.

  4. Reduce heat and simmer 2 minutes. Stir in spaghetti and toss until coated and hot. Add remaining spinach and toss until wilted.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 360.0
Calcium (g) 237.0 mg
Carbohydrates (g) 53.0 g
Cholesterol (g) 15.0 mg
Fat (g) 10.0 g
Fiber (g) 3.0 g
Iron (g) 3.0 mg
Potassium (g) 354.0 mg
Protein (g) 15.0 g
Saturated Fat (g) 3.5 g
Sodium (g) 115.0 mg
Sugars (g) 9.0 g
Trans Fat (g) 0.0 g

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