Spaghetti with Sun Dried Tomatoes & Spinach

Name: Spaghetti with Sun Dried Tomatoes & Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 13.25 oz box Whole Grain Barilla Spaghetti; 1/4 cup extra-virgin olive oil; 1 head garlic; 1 cup chopped sun dried tomatoes; 5 cups washed spinach leaves; 2 tablespoons balsamic vinegar; 1 cup crumbled Feta cheese; salt and black pepper

User Reviews

4.5

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Course
Main Course
Cuisine
Vegetarian

Spaghetti with Sun Dried Tomatoes & Spinach

Iris Warren

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This quick and healthy spaghetti dish is one of our favorite weeknight meals.

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Ingredients

1 13.25 oz box Whole Grain Barilla Spaghetti
1/4 cup extra-virgin olive oil
1 head garlic cloves peeled and thinly sliced lengthwise
1 cup chopped sun dried tomatoes packed in oil
5 cups washed spinach leaves
2 tablespoons balsamic vinegar
1 cup crumbled Feta cheese
salt and black pepper to taste

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Instructions

Cook spaghetti in a pot of boiling salted water until al dente, about 7 minutes. Reserve 1 cup pasta cooking water and drain pasta.
Heat olive oil in a small skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
In a large skillet, heat 1 tablespoon of the oil from the sun dried tomatoes. Add sun dried tomatoes, spinach, and balsamic vinegar. Cook over medium-high heat until spinach is wilted, about 3-4 minutes.
Toss spaghetti with the sun dried tomatoes and spinach. Stir in the 1/2 cup pasta water. Season with salt and pepper. Sprinkle spaghetti with feta cheese and toasted garlic chips. Serve warm.