I made this delicious spaghetti with sun-dried tomatoes and spinach last night, and I’m in love!
Who knew that sun-dried tomatoes and spinach could turn a simple pasta into such a flavor explosion? I’m talking tangy, savory, and oh-so-satisfying.
It made my kitchen smell like an Italian restaurant as a bonus! This will be my new go-to recipe when I want to impress without spending hours in the kitchen.
It’s like a little taste of summer vacation in Tuscany, minus the jet lag and sunburn!
Why You’ll Love This Spaghetti with Sun-Dried Tomatoes and Spinach
Quick and Easy: This recipe takes under 30 minutes to cook, making it ideal for busy weeknights.
Vibrant Presentation: The colorful mix of baby spinach, sun-dried tomatoes, and fresh basil creates a visually appealing dish.
Rich, Tangy Taste: The combination of balsamic vinegar and sun-dried tomatoes with creamy feta cheese and earthy spinach is to die for.
Restaurant Quality: This dish has a sophisticated, restaurant-quality taste.
Ingredients
- Whole Grain Spaghetti: The foundation of this nutritious pasta dish. It provides added fiber and nutrients compared to regular pasta.
- Sun-Dried Tomatoes: Intensely flavorful and slightly chewy, they add a burst of savory, umami goodness to every bite.
- Baby Spinach: It wilts perfectly into the pasta, providing a healthy dose of vitamins and minerals.
- Extra-Virgin Olive Oil: It lends a fruity, peppery flavor and helps the ingredients meld together.
- Garlic: Thinly sliced garlic infuses the dish with its signature aromatic flavor.
- Balsamic Vinegar: A splash of tangy, sweet balsamic vinegar balances the richness of the sun-dried tomatoes and olive oil.
- Crumbled Feta Cheese: Creamy, salty, and slightly briny, it adds a delightful contrast to the pasta and vegetables.
- Toasted Pine Nuts: They provide a delightful textural element and a hint of buttery flavor.
- Salt and Freshly Ground Black Pepper: The essential seasonings enhance and tie together all the flavors in the dish.
- Fresh Basil Leaves: Vibrant, fragrant, and torn just before serving, they add a bright, herbal note.
How to Make Spaghetti with Sun-Dried Tomatoes and Spinach
You’ll feel like a pro chef after making this incredible dish!
1. Cook the spaghetti. Cook the spaghetti in a large pot of boiling salted water until al dente, about 7-8 minutes. Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
2. Sauté the garlic and tomatoes. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook until lightly golden and fragrant, about 2-3 minutes. Add the chopped sun-dried tomatoes and cook for 1 minute.
3. Add the spinach and vinegar. Add the baby spinach and balsamic vinegar to the skillet. Cook, stirring frequently, until the spinach is wilted, about 2-3 minutes.
4. Toss the spaghetti with the sauce. Add the drained spaghetti to the skillet with the spinach and tomatoes. Toss to combine, adding some of the reserved pasta water as needed to loosen the sauce and coat the spaghetti evenly.
5. Season and add the toppings. Season with salt and pepper to taste. Sprinkle with the crumbled feta cheese and toasted pine nuts.
6. Serve and enjoy! Divide the spaghetti between bowls and garnish with fresh basil. Serve immediately.
Tips for the Best Spaghetti with Sun-Dried Tomatoes and Spinach
These tips will make your dish shine!
- Amp up the flavor. Always salt your pasta water generously. It should taste like the sea. This is the only chance to flavor the pasta itself.
- Quality is key! Sun-dried tomatoes and Parmesan cheese are key flavors here, so opt for the best quality you can afford. It makes a difference!
- Add fresh herbs. Stir in some chopped fresh basil or parsley at the end for a pop of freshness and color. Dried herbs work well earlier in cooking.
- Pack in some protein. Make it heartier by adding grilled chicken, sautéed shrimp, or crispy pancetta. Chickpeas or white beans work as a vegetarian option.
- Have fun with variations. Try adding other ingredients like sliced olives, roasted red peppers, or grilled chicken for variety.
- Finish with a drizzle. A swirl of your best extra virgin olive oil over each serving takes the flavors to the next level. A little goes a long way!
- Make it a feast. Pair this dish with a simple green salad and crusty bread for a complete meal.
How to Store
Follow these tips to keep leftover pasta fresh for days.
To Store: Allow the dish to cool completely, then transfer it to an air-tight container. Keep in the refrigerator for up to 3-4 days. I don’t recommend freezing this recipe, as the consistency will change.
To Reheat: For the best results, warm the pasta in a skillet over medium heat, adding a splash of water or broth to prevent drying. Or, microwave in 30-second intervals, stirring between each, until heated through.
Spaghetti with Sun-Dried Tomatoes and Spinach
6
servings10
minutes15
minutes449
kcalSpaghetti with sun-dried tomatoes and spinach is a perfect summery dish! It’s slightly sweet, vibrant, and irresistible.
Ingredients
12 oz whole grain spaghetti
1/4 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1 cup sun-dried tomatoes packed in oil, chopped
5 cups baby spinach
2 tbsp balsamic vinegar
1/2 cup crumbled feta cheese
1/4 cup toasted pine nuts
Salt and freshly ground black pepper to taste
Fresh basil leaves, chopped (for garnish)
Instructions
- Cook the spaghetti in a large pot of boiling salted water until al dente, about 7-8 minutes. Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook until lightly golden and fragrant, about 2-3 minutes. Add the chopped sun-dried tomatoes and cook for 1 minute.
- Add the baby spinach and balsamic vinegar to the skillet. Cook, stirring frequently, until the spinach is wilted, about 2-3 minutes.
- Add the drained spaghetti to the skillet with the spinach and tomatoes. Toss to combine, adding some of the reserved pasta water as needed to loosen the sauce and coat the spaghetti evenly.
- Season with salt and pepper to taste. Sprinkle with the crumbled feta cheese and toasted pine nuts.
- Divide the spaghetti between bowls and garnish with fresh basil. Serve immediately.
