Description
This Spinach and Sun-Dried Tomato Pasta recipe blends fresh spinach with the rich, tangy sweetness of sun-dried tomatoes for a quick, vibrant, and nutritious meal. Perfect for any occasion, this dish delivers balanced flavors, wholesome ingredients, and colorful presentation in under 30 minutes. Ideal for vegetarian, gluten-free, and vegan adaptations, it is easy to customize and enjoy as a comforting and satisfying pasta dish.
Ingredients
Scale
Pasta
- 8 ounces penne, fusilli, or spaghetti pasta of choice
Vegetables & Flavorings
- 4 cups fresh spinach, washed and roughly chopped
- 1/2 cup sun-dried tomatoes, chopped
- 3 garlic cloves, minced
Other Ingredients
- 2 tablespoons extra virgin olive oil
- 1/4 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook the Pasta: Begin by boiling salted water and cooking your preferred pasta until al dente according to package instructions. Drain and reserve about 1/2 cup of pasta water to help blend the sauce later.
- Sauté Garlic and Sun-Dried Tomatoes: In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped sun-dried tomatoes, sautéing until fragrant and slightly softened to release their flavors.
- Wilt the Spinach: Add fresh spinach to the skillet and cook, stirring constantly, until the leaves are just wilted but still vibrant green, preserving their freshness and nutrients.
- Combine Pasta and Sauce: Toss the cooked pasta into the skillet with the spinach and sun-dried tomatoes. If needed, add reserved pasta water a little at a time to create a smooth, cohesive sauce that clings to every strand.
- Finish with Cheese and Seasoning: Remove from heat and stir in freshly grated Parmesan cheese. Season generously with salt, freshly ground black pepper, and if desired, crushed red pepper flakes for a subtle heat.
Notes
- Use quality sun-dried tomatoes, whether oil-packed or dry, for best flavor.
- Reserve pasta water to help bind the sauce and achieve a silky texture.
- Wilt spinach just until tender to retain its bright color and nutrition.
- Freshly grate Parmesan cheese instead of using pre-grated for better melting and taste.
- Adjust seasoning at the end after tasting to avoid over-salting.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 10 mg
Keywords: Spinach pasta, sun-dried tomato pasta, vegetarian pasta, gluten free pasta, quick pasta recipe, healthy pasta
