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Spinach and Sun-Dried Tomato Pasta

Spinach and Sun-Dried Tomato Pasta
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Spinach and Sun-Dried Tomato Pasta is a quick, vibrant, and nutritious dish that combines tender fresh spinach, rich sun-dried tomatoes, and pasta in a flavorful, easy-to-make meal. Perfect for busy weeknights or a light yet hearty vegetarian main, this recipe bursts with natural savory and tangy flavors while offering versatility and wholesome ingredients.

Ingredients

Scale

Pasta and Vegetables

  • 300g pasta of your choice (penne, fusilli, or linguine)
  • 150g fresh spinach
  • 100g sun-dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped

Oils, Cheese and Seasonings

  • 2 tbsp olive oil
  • 50g grated Parmesan cheese
  • Salt, to taste
  • Black pepper, to taste
  • Optional: 1/4 tsp crushed red pepper flakes

Optional Add-ins and Garnishes

  • Grilled chicken, shrimp, or chickpeas (for protein boost)
  • Nutritional yeast or vegan cheese (for dairy-free version)
  • Toasted pine nuts or walnuts (for nutty crunch)
  • Splash of cream, coconut milk, or ricotta (for creaminess)
  • Fresh basil, oregano, or thyme (for herbal notes)

Instructions

  1. Prepare the pasta: Bring a large pot of salted water to a boil and cook your chosen pasta until al dente according to package instructions. Drain the pasta, reserving one cup of pasta water for the sauce.
  2. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onions, sautéing for 2-3 minutes until fragrant and translucent.
  3. Add sun-dried tomatoes and spinach: Stir in the chopped sun-dried tomatoes and cook briefly to meld flavors. Add fresh spinach and cook until wilted, stirring occasionally to ensure even cooking.
  4. Combine pasta and sauce: Toss the drained pasta into the skillet with the spinach and tomatoes. Gradually add reserved pasta water to create a silky sauce that coats the noodles. Season with salt, pepper, and crushed red pepper flakes if using.
  5. Finish with cheese and herbs: Remove the skillet from heat. Sprinkle generously with grated Parmesan cheese and toss to combine. Garnish with fresh herbs like basil or parsley as desired before serving.

Notes

  • Use quality sun-dried tomatoes—oil-packed or dry—for the best flavor.
  • Reserve pasta water to help bind the sauce without adding cream.
  • Fresh spinach wilts quickly and adds vibrant color and nutrition.
  • Cook pasta al dente for ideal texture and sauce absorption.
  • Adjust seasoning to taste throughout the cooking process.
  • Frozen spinach can be used if thawed and well drained to avoid watery sauce.
  • Make gluten-free by substituting with gluten-free pasta made from rice, corn, or legumes.
  • For a vegan version, replace Parmesan with nutritional yeast or plant-based cheese.
  • Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 1 month.
  • Reheat gently with a splash of water or olive oil to avoid drying out.

Nutrition

Keywords: spinach pasta, sun-dried tomato pasta, quick vegetarian pasta, healthy pasta recipe, easy pasta dish, meatless pasta, Italian pasta recipe, weeknight dinner, plant-based pasta

Find it online: https://mealsbylina.com/spinach-and-sun-dried-tomato-pasta/