How To Make Sun Dried Tomato Pasta with Spinach
Cook an easy, delicious dinner with this sun dried tomato pasta, tossed with spinach and basil, then topped with pine nuts and Parmesan.
- 12ozBarilla Spaghetti
- salt and freshly ground black pepper
- 8.5ozsun dried tomatoes in olive oil with herbs,1 jar, chopped, oil drained and reserved
- 8ozbaby spinach,roughly chopped
- ½cupbasil,fresh chopped
- ⅓cupfinely shredded parmesan cheese,plus more for serving
- ¼cuppine nuts
Cook spaghetti according to package instructions. Drain while reserving ½ cup pasta water.
Once the spaghetti is about halfway cooked through, heat oil from the sun-dried tomato jar in a large pot over medium heat. There should be ¼ cup, if needed, use some olive oil.
Add garlic and sauté for 30 seconds. Add spinach and sun-dried tomatoes and sauté for about 2 minutes until just spinach wilts.
Toss drained spaghetti into the 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.
- Calories: 396.62kcal
- Fat: 8.21g
- Saturated Fat: 1.99g
- Monounsaturated Fat: 1.98g
- Polyunsaturated Fat: 2.81g
- Carbohydrates: 67.92g
- Fiber: 7.97g
- Sugar: 17.06g
- Protein: 18.07g
- Cholesterol: 5.62mg
- Sodium: 354.45mg
- Calcium: 200.41mg
- Potassium: 1772.55mg
- Iron: 5.92mg
- Vitamin A: 217.51µg
- Vitamin C: 27.21mg
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