Sun-Dried Tomato Pasta with Spinach

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A vibrant pasta dish featuring sun-dried tomatoes and fresh spinach in a simple, garlicky sauce that. This Italian-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs spaghetti, olive oil, sun-dried tomatoes in oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 8 oz spaghetti
• 2 tbsp olive oil
• 1/2 cup sun-dried tomatoes in oil
• 2 garlic cloves
• 1 tbsp fresh ginger
• 1 cup fresh spinach
• 1/2 cup grated Parmesan cheese
• 1/2 cup reserved pasta water

Nonstick skillets worth buying → 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 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup chopped sun-dried tomatoes and 2 minced garlic cloves, cooking for 2 minutes until fragrant and tomatoes soften.
3. Step 3: Stir in 1 tbsp minced fresh ginger and 1 cup fresh spinach, cooking for 1 minute until spinach wilts completely.
4. Step 4: Add the drained spaghetti to the skillet along with 1/2 cup reserved pasta water and 1/2 cup grated Parmesan cheese. Toss vigorously for 1 minute until cheese melts and sauce coats every strand.
5. Step 5: Adjust seasoning with salt and pepper, then serve immediately.