Spinach and Cherry Tomato Pasta

By AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A vibrant dish featuring al dente spaghetti tossed in a garlic-olive oil sauce with sun-dried tomatoes, fresh spinach, and crumbled feta. This Mediterranean-inspired pasta recipe (vegetarian), ready in about 35 minutes, pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 cloves, minced garlic
• 1/2 cup, chopped sun-dried tomatoes
• 2 cups, stemmed fresh spinach
• 1/2 cup, crumbled feta cheese
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant — do not let it brown.
3. Step 3: Add 1/2 cup chopped sun-dried tomatoes and cook for 2 minutes until softened. Stir in 2 cups stemmed fresh spinach and cook for 2-3 minutes until wilted.
4. Step 4: Add cooked pasta to the skillet. Toss to coat in the oil mixture, then stir in 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup crumbled feta. Add reserved pasta water as needed to reach a saucy consistency.