Pasta with Sun-Dried Tomato and Fresh Spinach
Creamy pasta tossed with sun-dried tomatoes and wilted spinach in a simple garlicky sauce that comes together in minutes. This italian-inspired pasta ready in about 30 minutes pairs Spaghetti, Sun-dried tomatoes in oil, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 1/2 cup Sun-dried tomatoes in oil
- 3 cloves Garlic
- 2 tbsp Olive oil
- 4 cups Fresh spinach
- 1 tsp Lemon zest
- 1 tsp Salt
- 1/4 tsp Red pepper flakes
- 1/4 cup Parmesan cheese
Instructions
- Step 1: Bring a large pot of water to a boil. Add 1 tsp salt and 12 oz spaghetti, and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water, then drain the spaghetti.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 tsp red pepper flakes, and sauté for 1 minute until fragrant — do not let the garlic brown.
- Step 3: Stir in 1/2 cup drained and chopped sun-dried tomatoes and 4 cups fresh spinach. Cook for 2 minutes until the spinach is wilted.
- Step 4: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water and 1 tsp lemon zest. Toss for 1 minute until the sauce coats the pasta. Stir in 1/4 cup grated Parmesan cheese and season with additional salt to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pasta with Sun-Dried Tomato and Fresh Spinach take to make?
Total time is about 30 minutes (15 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 Pasta with Sun-Dried Tomato and Fresh 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 Pasta with Sun-Dried Tomato and Fresh 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 Pasta with Sun-Dried Tomato and Fresh 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.
What goes well with Pasta with Sun-Dried Tomato and Fresh Spinach?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
