Sun-Dried Tomato Spinach Pasta
Simple pasta with sun-dried tomatoes and wilted spinach in a rich herb-infused sauce. This italian-inspired pasta (vegetarian) ready in about 40 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 580 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
- 1/4 cup olive oil
- 4 cloves garlic
- 1/2 cup sun-dried tomatoes
- 1/4 cup fresh basil
- 2 cups fresh spinach
- 1/2 cup Parmesan cheese
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente; drain and reserve 1/2 cup pasta water.
- Step 2: Heat 1/4 cup olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
- Step 3: Stir in 1/2 cup chopped sun-dried tomatoes and 1/4 cup fresh basil; cook for 2 minutes until tomatoes soften.
- Step 4: Add 2 cups fresh spinach and cook until wilted, about 1 minute. Remove from heat and stir in 1/2 cup grated Parmesan, 1/4 cup milk, 1/2 tsp salt, and 1/4 tsp black pepper until cheese melts and sauce thickens slightly.
- Step 5: Add drained spaghetti to the skillet, tossing to coat. If too thick, add 2-3 tablespoons reserved pasta water until desired consistency.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato Spinach Pasta take to make?
Total time is about 40 minutes (15 min prep + 25 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 Spinach Pasta?
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 Spinach Pasta?
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 Spinach Pasta 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 Spinach Pasta 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
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Okay for a quick meal. I've had better pasta dishes though.
