Weeknight • Pasta
Speedy Sun-Dried Tomato & Spinach Pasta
This vibrant pasta dish comes together in a flash, bursting with the savory goodness of sun-dried tomatoes and fresh spinach.
- Prep
- 10 min
- Cook
- 15 min
- Servings
- 4
- Level
- Weeknight
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Craving a comforting and flavorful pasta dish but short on time? This recipe is your new weeknight hero! With a handful of pantry staples, you'll have a restaurant-quality meal on the table before you can say 'dinner is served'. It’s simple, satisfying, and utterly delicious.
Ingredients
Yield: 4 servings
Main
- 12 oz pasta (penne, farfalle, or spaghetti work great)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/4 cup reserved pasta water
- 4 cups fresh spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional, for a little kick)
Preparation
Step 1
Cook pasta according to package directions until al dente. Before draining, reserve 1/4 cup of the starchy pasta water. Drain the rest of the pasta and set aside.
Step 2
While the pasta cooks, heat olive oil in a large skillet or pot over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Step 3
Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes, letting their flavors meld.
Step 4
Add the drained pasta to the skillet, along with the reserved pasta water. Toss well to combine, scraping up any delicious bits from the bottom of the pan.
Step 5
Gradually add the fresh spinach, tossing until it wilts down into the pasta (this will happen quickly!).
Step 6
Remove from heat. Stir in the grated Parmesan cheese. Season with salt, pepper, and red pepper flakes (if using) to taste. Serve immediately with extra Parmesan.
Tips
- For a creamier sauce, add a splash of heavy cream or a spoonful of cream cheese along with the pasta water.
- Add cooked chicken or chickpeas for extra protein.
- Leftovers are great cold as a pasta salad too!
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