Rosemary-Garlic Herb Pasta with Sun-Dried Tomatoes
A simple, aromatic pasta dish featuring garden-fresh rosemary, garlic, and Denver-grown sun-dried tomatoes. This italian-inspired pasta ready in about 30 minutes pairs (225g) spaghetti, extra-virgin olive oil, thinly sliced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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
- 8 oz (225g) spaghetti
- 4 tbsp extra-virgin olive oil
- 4 cloves, thinly sliced garlic
- 2 tbsp, finely chopped fresh rosemary
- 1/4 cup (25g), oil-packed, chopped sun-dried tomatoes
- 1/4 cup (60ml) vegetable broth
- 2 tbsp, chopped fresh parsley
- 1/2 tsp sea salt
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: Heat 4 tbsp olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 2 tbsp chopped rosemary, sautéing for 3-4 minutes until the garlic is golden and fragrant but not browned—stir constantly to prevent burning.
- Step 3: Stir in 1/4 cup chopped sun-dried tomatoes and 1/4 cup vegetable broth, simmering for 2 minutes until the broth reduces slightly and the tomatoes are plump. Add drained spaghetti and toss with 1/2 cup reserved pasta water, 2 tbsp chopped parsley, 1/2 tsp sea salt, and 1/4 tsp red pepper flakes until the sauce coats the pasta evenly and glistens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary-Garlic Herb Pasta with Sun-Dried Tomatoes 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 Rosemary-Garlic Herb Pasta with Sun-Dried Tomatoes?
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 (225g) spaghetti from drying out.
Can I substitute ingredients in Rosemary-Garlic Herb Pasta with Sun-Dried Tomatoes?
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 Rosemary-Garlic Herb Pasta with Sun-Dried Tomatoes for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Rosemary-Garlic Herb Pasta with Sun-Dried Tomatoes?
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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
