Sun-Dried Tomato and Spinach Pasta with Pine Nuts
A vibrant pasta dish featuring sun-dried tomatoes, fresh spinach, and toasted pine nuts for nutty depth. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 spaghetti
- 3 tbsp olive oil
- 3 cloves, minced garlic
- 1/4 cup, drained and chopped sun-dried tomatoes
- 3 cups fresh spinach
- 1/4 cup, toasted pine nuts
- 1/2 cup, grated Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente; drain, reserving 1/2 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/4 cup chopped sun-dried tomatoes, sautéing for 2 minutes until fragrant.
- Step 3: Stir in 3 cups fresh spinach and cook for 2 minutes until wilted.
- Step 4: Add drained spaghetti and 2 tbsp reserved pasta water to skillet, tossing to coat. Stir in 1/2 cup grated Parmesan cheese until melted and sauce coats pasta.
- Step 5: Season with salt and black pepper to taste, then top with toasted pine nuts.
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 Pine Nuts 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 Sun-Dried Tomato and Spinach Pasta with Pine Nuts?
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 Sun-Dried Tomato and Spinach Pasta with Pine Nuts?
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 Pine Nuts 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.
Is Sun-Dried Tomato and Spinach Pasta with Pine Nuts 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
- ★★★★★
Loved this recipe! The sun-dried tomatoes gave such a rich flavor, and the pine nuts added the perfect crunch. Made it for my husband and he couldn't stop eating it.
- ★★★★★
Simply delicious! The combination of sun-dried tomatoes and pine nuts is divine. Served with a side of garlic bread, and it was a complete meal.
- ★★★★★
A new family favorite. The spinach and sun-dried tomatoes were a match made in heaven. I'll definitely make this again!
