Spaghetti with Sun Dried Tomatoes and Spinach

11.29.2018

Hello easy weeknight dinner! In this tasty recipe you get tender spaghetti layered with flavorful bits of sun dried tomatoes, lots of fresh spinach, bright fresh basil, rich parmesan and buttery pine nuts for crunch. Just imagine all that goodness!

This is a sponsored conversation written by me on behalf of Barilla®. All opinions and text are mine.

Spaghetti with Sun Dried Tomatoes and Spinach

Fresh and Flavorful Mediterranean Flavors!

This simple mediterranean pasta can be ready in 30 minutes so you just can’t go wrong here. We all need a collection of quick and flavorful recipes for those hectic weekdays.

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For this recipe I used Barilla spaghetti as it’s my go-to brand of pasta. It’s always such a reliable product, it turns out perfect every time! And it’s also an integral part of the mediterranean diet which incorporates a variety of quality food groups that should be eaten often in reasonable quantities.

It’s a delicious base to all your creative pasta creations! It’s just one of those comforting foods I can never get enough of.

Spaghetti with Sun Dried Tomatoes and Spinach

Ingredients You’ll Need for This Recipe

  • Barilla Spaghetti
  • Salt and freshly ground black pepper
  • Sun dried tomatoes in olive oil
  • Fresh garlic
  • Baby spinach
  • Fresh basil
  • Parmesan cheese
  • Pine nuts

Spaghetti with Sun Dried Tomatoes and Spinach

How to Make Spaghetti with Sun Dried Tomatoes and Spinach

  • Cook spaghetti according to package instructions. Drain while reserving 1/2 cup pasta water.

Spaghetti with Sun Dried Tomatoes and Spinach

  • Once spaghetti is about halfway cooked through, heat oil from sun dried tomato jar in a large pot over medium heat (they’re should be 1/4 cup if needed use some olive oil).

Spaghetti with Sun Dried Tomatoes and Spinach

  • Add garlic and saute 30 seconds. Add spinach and sun dried tomatoes and saute until just spinach wilts about 2 minutes.
  • Toss drained spaghetti into pot with spinach. Thin with pasta water as needed, season with salt and pepper to taste.
  • Toss in basil and parmesan. Serve warm topping each serving with pine nuts and parmesan.

Spaghetti with Sun Dried Tomatoes and Spinach

Variations on This Recipe

  • Try adding in artichokes or olives.
  • Use another variety of pasta. A short pasta would be great here as well like penne or bowties.
  • Use roasted garlic in place of fresh (I’d use a whole head or even two).

Spaghetti with Sun Dried Tomatoes and Spinach

Pasta World Championship

If you’ve been following my blog the past few months, you’ll remember me sharing info on the Pasta World Championship. I shared it along with recipes for Greek Pasta Salad and Pasta Primavera. Check them out!

The Pasta World Championship. is a competition, hosted by Barilla, in Milan, Italy. Chef Carolina Diaz of Terzo Piano in Chicago was selected to represent the U.S. and went on to the championship in Italy.

And I’m here to share the exciting conclusion – Chef Carolina Diaz went on to win! She is now the Master of Pasta the 2018 PWC. Congrats to her and all who were involved to make such an exciting competition.

You can follow @BarillaUS and #PastaWorldChampionship on Instagram and on the Pasta World Championship Page for more info on the competition and Chef Diaz’s win.

 

Spaghetti with Sun Dried Tomatoes and Spinach

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Spaghetti with Sun Dried Tomatoes and Spinach

5 from 2 votes

In this tasty recipe you get tender spaghetti layered with flavorful bits of sun dried tomatoes, lots of fresh spinach, bright fresh basil, rich parmesan and buttery pine nuts for crunch. Such a simple recipe with such delicious flavor! Be sure to serve with plenty of parmesan.

Course: Main Course
Cuisine: Mediterranean
Keyword: Spaghetti
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 449 kcal
Author: Jaclyn

Ingredients

  • 12 oz. Barilla Spaghetti
  • Salt and freshly ground black pepper
  • 1 (8.5 oz) jar sun dried tomatoes in olive oil with herbs,* chopped, oil drained and reserved
  • 1 Tbsp minced garlic
  • 8 oz. baby spinach, roughly chopped
  • 1/2 cup chopped fresh basil
  • 1/3 cup finely shredded parmesan cheese, plus more for serving
  • 1/4 cup pine nuts

Instructions

  1. Cook spaghetti according to package instructions. Drain while reserving 1/2 cup pasta water.

  2. Once spaghetti is about halfway cooked through, heat oil from sun dried tomato jar in a large pot over medium heat (they're should be 1/4 cup, if needed use some olive oil).

  3. Add garlic and saute 30 seconds. Add spinach and sun dried tomatoes and saute until just spinach wilts about 2 minutes.

  4. Toss drained spaghetti into pot with spinach. Thin with pasta water as needed, season with salt and pepper to taste.

  5. Toss in basil and parmesan. Serve warm topping each serving with pine nuts and parmesan.

Recipe Notes

  • Julienne cut or whole sun dried tomatoes work great here.
Nutrition Facts
Spaghetti with Sun Dried Tomatoes and Spinach
Amount Per Serving
Calories 449 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 356mg 15%
Potassium 1001mg 29%
Total Carbohydrates 54g 18%
Dietary Fiber 5g 20%
Sugars 1g
Protein 6g 12%
Vitamin A 84.2%
Vitamin C 63.4%
Calcium 14%
Iron 17.9%
* Percent Daily Values are based on a 2000 calorie diet.

2 comments

  • Vicky Monk: This was quick and delicious. December 11, 2018 at 11:10am Reply

  • Cheryl: As a substitute for the Pine Nuts (they’re really expensive) use chopped walnuts instead! November 30, 2018 at 9:01am Reply

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