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.
Ready in: 25minutes
Salt and freshly ground black pepper
1(8.5 oz) jarsun dried tomatoes in olive oil with herbs,*chopped, oil drained and reserved
8oz.baby spinach,roughly chopped
1/2cupchopped fresh basil
1/3cupfinely shredded parmesan cheese,plus more for serving
Cook spaghetti according to package instructions. Drain while reserving 1/2 cup pasta water.
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).
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.
Julienne cut or whole sun dried tomatoes work great here.