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Spaghetti with Sun Dried Tomatoes and Spinach
5 from 36 votes

Spaghetti with Sun Dried Tomatoes and Spinach

Spaghetti with Sun Dried Tomatoes and Spinach is a pasta dish featuring tender spaghetti tossed with wilted baby spinach and chopped oil-packed sun dried tomatoes. The addition of sautéed garlic enhances the aroma, while fresh basil and grated Parmesan bring herbal and savory notes. Pine nuts add a finishing touch of texture and subtle nutty flavor. The flavor balance is bright, mildly savory, and slightly rich from the oils.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6
Course: Main Course
Cuisine: Mediterranean

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

    Cup of Yum
  1. Cook spaghetti according to package instructions. Drain while reserving 1/2 cup pasta water.
  2. 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).
  3. Add garlic and saute 30 seconds. Add spinach and sun dried tomatoes and saute until just spinach wilts about 2 minutes.
  4. Toss drained spaghetti into pot with spinach. Thin with pasta water as needed, season with salt and pepper to taste.
  5. 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.