Pasta with Sun-Dried Tomato and Spinach
A quick weeknight pasta dish featuring sun-dried tomatoes and fresh spinach in a vibrant, garlicky sauce. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs spaghetti, olive oil, minced garlic cloves 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.
Ingredients
- 12 oz spaghetti
- 3 tbsp olive oil
- 4, minced garlic cloves
- 1/2 cup, drained and chopped sun-dried tomatoes
- 5 oz fresh spinach
- 1/2 cup, grated Parmesan cheese
- 1/4 tsp red pepper flakes
- to taste salt
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, then drain, reserving 1/2 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
- Step 3: Stir in 1/2 cup chopped sun-dried tomatoes and 5 oz fresh spinach, cooking until spinach wilts completely (about 2 minutes).
- Step 4: Add drained spaghetti to the skillet with 1/2 cup reserved pasta water and 1/2 cup grated Parmesan cheese. Toss vigorously for 1 minute until cheese melts into a glossy sauce that coats every strand.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pasta with Sun-Dried Tomato and 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 Pasta with Sun-Dried Tomato and 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 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 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 Pasta with Sun-Dried Tomato and 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
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
