Sun-Dried Tomato & Spinach Pasta with Lemon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant pasta dish featuring al dente spaghetti tossed in a creamy tomato-spinach sauce with fresh lemon zest for bright, summery flavor. This Italian-inspired pasta recipe, ready in about 25 minutes, pairs spaghetti, sun-dried tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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.

Prep: 10 min Cook: 15 min Serves 2 Italian cuisine 680 cal/serving
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Ingredients

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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, reserving 1/2 cup pasta water.
  2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1/4 cup chopped sun-dried tomatoes and 3 minced garlic cloves, cooking for 2 minutes until fragrant and tomatoes soften.
  3. Step 3: Add 2 cups fresh spinach to the skillet and cook for 2 minutes until wilted, then stir in 1/2 cup heavy cream and the zest from 1 lemon. Simmer for 2 minutes until sauce thickens slightly.
  4. Step 4: Add drained spaghetti to the skillet with 1/4 cup reserved pasta water, tossing to coat. Stir in 1/2 cup grated Parmesan cheese until melted and creamy. Adjust consistency with more pasta water if needed, then serve immediately.

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