Spaghetti & Spinach with Sun-Dried Tomato
This delicious and nutritious vegetarian dish features spaghetti combined with vibrant spinach and tangy sun-dried tomatoes. It is quick to prepare and perfect for a light lunch or dinner.
Equipment
- 1 large pot for boiling pasta
- 1 frying pan
- 1 colander
- 1 wooden spoon
- 1 set measuring cups and spoons
Ingredients
- 12 ounces spaghetti
- 4 cups fresh spinach (about 1 bag)
- 1 cup sun-dried tomatoes, chopped (if in oil, drain excess oil)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- to taste salt
- to taste black pepper
- ¼ cup grated Parmesan cheese (optional, for serving)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1 cup of pasta water, then drain the spaghetti in a colander.
- In the same pot, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), sautéing for about 1 minute until fragrant but not browned.
- Add the chopped sun-dried tomatoes to the pan and cook for another 2-3 minutes, stirring frequently.
- Stir in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and black pepper to taste.
- Add the drained spaghetti to the pan with the tomato and spinach mixture. Toss well to combine. If the pasta seems dry, gradually add reserved pasta water until the desired consistency is reached.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
Feel free to add other vegetables such as bell peppers or mushrooms for added flavor and nutrition.
This dish can also be served at room temperature, making it a great option for meal prep or picnics.