Prepare the Spinach. Place 5 ounces of fresh baby spinach in a colander. As you prepare your pasta, the steam will gently cook the spinach.

Cook the Spaghetti. Bring a large pot of salted water to a rolling boil. Add 8 ounces of spaghetti and cook until al dente, about 8-10 minutes.

Wilt the Spinach. Drain the pasta over the colander with the spinach. Allow the hot pasta to wilt the spinach for about 1-2 minutes.

Sauté Sun-Dried Tomatoes. In a large skillet, heat ½ cup of sun-dried tomatoes in 1 tablespoon of their oil over medium heat for about 2 minutes.

Cook the Onion. Add ½ cup of chopped onion to the skillet and sauté for about 3 minutes until softened.

Add Garlic and Season. Incorporate 2 minced garlic cloves, 1 teaspoon of crushed red pepper, and season with salt and pepper.

Create the Sauce. Pour in 1 cup of broth and allow to bubble and reduce by half, about 2 minutes.

Make It Creamy. Lower heat and add ½ cup of sour cream, ¼ cup of Parmesan cheese, and 1 tablespoon of butter. Stir until creamy.

Combine Everything. Add drained spaghetti and wilted spinach to the skillet and toss together for about 2 minutes.

Serve and Garnish. Serve the pasta immediately, sprinkling with extra Parmesan and optional toasted pine nuts.