Lemon Sun-Dried Tomato Pasta with Spinach
A vibrant pasta dish with sun-dried tomatoes, fresh spinach, and a zesty lemon cream sauce that cooks. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs spaghetti, minced garlic, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 3 tbsp sun-dried tomatoes (oil-packed, drained and chopped)
- 2 cloves, minced garlic
- 3 cups fresh spinach
- 1/2 cup heavy cream
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 cup grated Parmesan
- 1 tbsp olive oil
- to taste salt and pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil, add 12 oz spaghetti, and cook for 8-10 minutes until al dente; drain and reserve 1/2 cup pasta water.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat, add 2 minced garlic cloves, and cook for 1 minute until fragrant but not browned.
- Step 3: Stir in 3 tbsp chopped sun-dried tomatoes and cook for 2 minutes until warmed through.
- Step 4: Add 1/2 cup heavy cream, 1 tsp lemon zest, and 1 tbsp lemon juice to the skillet, and simmer for 3 minutes until slightly thickened.
- Step 5: Add the drained spaghetti and 3 cups fresh spinach to the skillet, tossing until spinach wilts and spaghetti is coated, adding 2-3 tbsp reserved pasta water as needed to create a creamy sauce.
- Step 6: Stir in 1/2 cup grated Parmesan and season with salt and pepper to taste; serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Sun-Dried Tomato Pasta with Spinach take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon Sun-Dried Tomato Pasta with Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Lemon Sun-Dried Tomato Pasta with Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Sun-Dried Tomato Pasta with Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon Sun-Dried Tomato Pasta with Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
