Spaghetti with Sun Dried Tomatoes and Spinach
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Course
Main Course
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Cuisine
Mediterranean
Spaghetti with Sun Dried Tomatoes and Spinach
Description
This dish is built by first cooking spaghetti until just tender and reserving some pasta water. Garlic is briefly sautéed in the oil reserved from the sun dried tomato jar, which is rich with herb-infused olive oil, giving the dish its base flavor. Spinach and chopped sun dried tomatoes are quickly cooked until the spinach softens.
The drained pasta is then tossed into the pot with the spinach and tomatoes, with some reserved pasta water added to achieve a cohesive, moist consistency. Finely chopped fresh basil and grated Parmesan cheese are mixed in just before serving, layering fresh herbal and umami flavors. Toasted pine nuts sprinkled on top add crunch and a slight nuttiness to the texture profile.
This combination creates a pasta that is flavorful without heavy sauces, emphasizing the concentrated taste of sun dried tomatoes and fresh greens. The dish can serve as a light main or a satisfying side paired with other dishes.
Both julienne cut and whole sun dried tomatoes are suitable for this recipe; choose based on your texture preference.
Ingredients
- 12 oz. spaghetti Barilla brand
- salt freshly ground
- black pepper freshly ground
- 1 (8.5 oz) jar sun-dried tomato chopped, oil drained and reserved, in olive oil with herbs
- 1 Tbsp garlic minced
- 8 oz. spinach roughly chopped, baby
- 1/2 cup basil chopped, fresh
- 1/3 cup Parmesan Cheese plus more for serving, finely shredded
- 1/4 cup pine nuts
Instructions
- Cook spaghetti according to package instructions. Drain while reserving 1/2 cup pasta water.
- Once spaghetti is about halfway cooked through, heat oil from sun dried tomato jar in a large pot over medium heat (they're should be 1/4 cup, if needed use some olive oil).
- Add garlic and saute 30 seconds. Add spinach and sun dried tomatoes and saute until just spinach wilts about 2 minutes.
- Toss drained spaghetti into pot with spinach. Thin with pasta water as needed, season with salt and pepper to taste.
- Toss in basil and parmesan. Serve warm topping each serving with pine nuts and parmesan.
Notes
- Both julienne cut and whole sun dried tomatoes are suitable for this recipe; choose based on your texture preference.
User Reviews
Overall Rating
5
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