Sun-Dried Tomato and Spinach Pasta with Lemon-Garlic Sauce
A vibrant Mediterranean pasta dish with sun-dried tomatoes, fresh spinach, and a zesty lemon-garlic sauce that brings brightness to every bite. This italian-inspired pasta (vegetarian, gluten-free) ready in about 30 minutes blends whole wheat spaghetti, (drained) sun-dried tomatoes, (chopped) fresh spinach into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 whole wheat spaghetti
- 1/2 cup (drained) sun-dried tomatoes
- 2 cups (chopped) fresh spinach
- 4 cloves (minced) garlic
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1/4 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz whole wheat spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1/2 cup sun-dried tomatoes and 2 cups chopped spinach; sauté for 3-4 minutes until spinach wilts and tomatoes soften.
- Step 3: Add 4 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until the sauce thickens slightly.
- Step 4: Toss the cooked pasta into the skillet, adding 1/2 cup reserved pasta water as needed to create a glossy sauce. Stir in 1/4 cup grated Parmesan cheese and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato and Spinach Pasta with Lemon-Garlic Sauce take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sun-Dried Tomato and Spinach Pasta with Lemon-Garlic Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Sun-Dried Tomato and Spinach Pasta with Lemon-Garlic Sauce?
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 Sun-Dried Tomato and Spinach Pasta with Lemon-Garlic Sauce 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 Sun-Dried Tomato and Spinach Pasta with Lemon-Garlic Sauce vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
