Faux Alfredo with Spinach

I'm not entirely certain when the idea came to me that sour cream might be able to double for actual cream in alfredo recipes.  It was probably some night when Husband or I really wanted alfredo, I didn't want to go to the grocery store, and I realized that I had sour cream in the fridge.  Either way, it's a fall back that I have made a number of times in many different manners.  Don't be fooled, it isn't as creamy and rich as real alfredo made with heavy cream.  But it does give a nice creamy finish to whole-wheat pasta and tempers strong vegetables well.

Serves 2-4
2 cups small whole-wheat pasta (I used rotini)
1 spring onion, finely chopped
2 garlic scapes, finely chopped
1 10 oz bag spinach, chopped
1 tablespoon butter
1/2 cup sour cream (I used light)
1/4 cup grated Parmesan cheese
Salt, pepper, and garlic salt to taste

1. In medium saucepan, bring water to a boil.  Cook whole-wheat pasta according to package directions.  Drain and set aside.
2. In same saucepan, melt butter over medium heat.  Saute spring onion and garlic scapes until soft.  Add spinach and cook until dry, about 3 minutes.  Remove from heat.

3. Toss pasta in saucepan with spinach-onion-garlic mixture.  Top with sour cream and Parmesan cheese.  Stir until pasta and spinach is evenly coated.  Season with salt, pepper, and garlic salt to taste.