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Spaghetti & Spinach with Sun-Dried Tomato Sauce

A delightful spaghetti dish with sun-dried tomatoes and fresh spinach, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Spaghetti or your favorite pasta
  • 2 cups Fresh Spinach roughly chopped
  • 1 cup Sun-Dried Tomatoes preferably packed in olive oil for extra flavor
  • 2 tablespoons Olive Oil
  • 3 cloves Garlic minced
  • 1 teaspoon Salt adjust to taste
  • ½ teaspoon Pepper adjust to taste
  • ¼ cup Parmesan Cheese optional, for serving

Method
 

Cooking the Pasta
  1. In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.
Preparing the Sauce
  1. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Don’t let it brown!
  2. Stir in the sun-dried tomatoes and cook for another 2 minutes, allowing their flavors to infuse the oil.
  3. Gradually add the chopped spinach to the skillet, stirring gently until it wilts, about 2-3 minutes.
Combining and Serving
  1. Add the drained spaghetti to the skillet. Toss gently to combine all ingredients, and if needed, add reserved pasta water a little at a time until you reach the desired creaminess.
  2. Season with salt and pepper to taste.
  3. Plate the pasta, and if desired, sprinkle with parmesan cheese before serving. Enjoy warm!

Notes

Feel free to swap spaghetti for whole wheat or gluten-free pasta if needed. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat with a splash of water or olive oil to revive its creamy texture.