Pasta with Sun-Dried Tomato and Arugula

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright, herbaceous pasta dish featuring sun-dried tomatoes and peppery arugula, finished with a silky pasta water emulsion. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs spaghetti, olive oil, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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.

★ 4.5 (12 ratings) Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 500 cal/serving
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Ingredients

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Instructions

  1. 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, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 oz sun-dried tomatoes (drained and chopped) and cook for 2 minutes until fragrant.
  3. Step 3: Add 2 cups fresh arugula to the skillet and toss until wilted, about 1 minute. Stir in 1/2 cup reserved pasta water and cook for 1 minute until sauce begins to thicken.
  4. Step 4: Add the drained spaghetti to the skillet and toss to coat, then sprinkle with 1/4 cup grated Parmesan cheese. Season with salt and pepper to taste and serve immediately.

Frequently asked questions

How long does Pasta with Sun-Dried Tomato and Arugula take to make?

Total time is about 35 minutes (15 min prep + 20 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 Pasta with Sun-Dried Tomato and Arugula?

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 Pasta with Sun-Dried Tomato and Arugula?

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 Pasta with Sun-Dried Tomato and Arugula 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 Pasta with Sun-Dried Tomato and Arugula 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.

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