Servings
Font
Back
0 from 36 votes

Spaghetti with Sun Dried Tomatoes and Spinach

In this tasty recipe you get tender spaghetti layered with flavorful bits of sun dried tomatoes, lots of fresh spinach, bright fresh basil, rich parmesan and buttery pine nuts for crunch. Such a simple recipe with such delicious flavor! Be sure to serve with plenty of parmesan.

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

Ingredients

  • 12 oz. Barilla Spaghetti
  • Salt and freshly ground black pepper
  • 1 (8.5 oz) jar sun dried tomatoes in olive oil with herbs,* chopped, oil drained and reserved
  • 1 Tbsp minced garlic 
  • 8 oz. baby spinach, roughly chopped
  • 1/2 cup chopped fresh basil
  • 1/3 cup finely shredded parmesan cheese, plus more for serving
  • 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

  • Julienne cut or whole sun dried tomatoes work great here.