Oh my goodness, let me tell you about my absolute favorite dish: Spinach Sun-Dried Tomato Pasta! It’s one of those meals that just makes your heart sing, you know? There’s something magical about the way the earthy spinach and tangy sun-dried tomatoes come together, creating a burst of flavor in every bite. And the best part? It’s super simple to whip up! Seriously, I can have this on the table in about 25 minutes, making it perfect for busy weeknights or when I just want to impress friends without spending hours in the kitchen. Trust me, once you try this dish, you’ll want to make it again and again. Plus, it’s vegetarian-friendly and oh-so-satisfying—I just can’t get enough of it!
Ingredients List
- 200g dry pasta: I usually go for penne or fusilli, but any pasta you love will work just fine!
- 100g fresh spinach: Make sure it’s nice and vibrant—fresh spinach adds that wonderful green goodness.
- 50g chopped sun-dried tomatoes: I prefer the oil-packed ones for extra flavor, but just make sure to chop them up nice and small.
- 2 cloves garlic, minced: Fresh garlic is a must! It adds that aromatic kick that really makes this dish sing.
- 3 tablespoons olive oil: Use a good quality extra virgin olive oil for that rich, fruity flavor.
- Salt to taste: This is your chance to season, so don’t skip it! I usually sprinkle in a pinch or two.
- Pepper to taste: Freshly cracked black pepper gives it that little bit of spice—just how I like it!
- Grated Parmesan cheese for serving: Can’t forget the cheesy goodness! I like to pile it on, but you do you!
How to Prepare Spinach Sun-Dried Tomato Pasta
Alright, let’s get cooking! This part is the heart of the recipe, and I promise, it’s as easy as pie—well, maybe easier! Just follow these steps, and you’ll have a delicious meal in no time.
Cooking the Pasta
First things first, grab a big pot and fill it with water. You’ll want to bring that to a rolling boil over high heat. Don’t forget to add a generous pinch of salt to the water—it really helps flavor the pasta! Once it’s bubbling away, toss in your 200g dry pasta and cook according to the package instructions. Usually, it takes about 8-10 minutes for al dente perfection. Just keep an eye on it so it doesn’t get mushy!
Sautéing the Vegetables
While the pasta is cooking, let’s move on to the veggies! In a large pan, heat up 3 tablespoons of olive oil over medium heat. Once it’s shimmering, add your 2 minced garlic cloves and sauté for about 1 minute. You want it to be fragrant but not burnt—trust me, burnt garlic can ruin the dish!
Combining Ingredients
Now it’s time for the fun part! Add in the 50g chopped sun-dried tomatoes and 100g fresh spinach to the pan. Cook for another 2-3 minutes, stirring occasionally, until the spinach wilts down. Once your pasta is cooked, drain it (don’t rinse!) and toss it right into the pan with the veggies. Give it all a good mix, season with salt and pepper to taste, and let those flavors meld together for a minute or so.
Serving Suggestions
Now, let’s dish it up! Serve your Spinach Sun-Dried Tomato Pasta hot, and don’t be shy with the grated Parmesan cheese—I like to pile it on! For a little extra flair, you can garnish with some freshly cracked black pepper or even a sprinkle of red pepper flakes if you’re feeling spicy. Enjoy every bite!
Nutritional Information
Now, I know you might be curious about what’s in this delicious dish, so here’s the estimated nutritional breakdown per serving. Keep in mind, these numbers can vary based on the exact ingredients you use, but they’ll give you a good ballpark!
- Calories: 450
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Sugar: 2g
- Protein: 12g
- Sodium: 200mg
- Cholesterol: 5mg
This dish not only fills you up but also gives you a good amount of nutrients, thanks to the spinach and tomatoes! So, dig in and enjoy all the goodness while savoring every delightful bite!
Tips for Success
Alright, let me share some of my favorite tips to ensure your Spinach Sun-Dried Tomato Pasta turns out absolutely perfect! First off, don’t skip salting the pasta water—it truly elevates the flavor of the pasta itself. If you want to get a little adventurous, try using whole grain pasta for a healthier twist without sacrificing taste.
Also, if you’re not a huge fan of spinach, feel free to substitute it with kale or even arugula; just remember to adjust the cooking time as needed. And, for an extra depth of flavor, consider adding a splash of lemon juice or zest right before serving. It brightens everything up! Trust me, these small tweaks can make a big difference in your dish. Enjoy cooking and don’t be afraid to make it your own!
Variations
One of the things I love most about this Spinach Sun-Dried Tomato Pasta is how customizable it is! If you’re in the mood for a twist, try switching up the pasta—farfalle or spaghetti can add a fun touch. For those who want to pack in even more veggies, consider adding some roasted bell peppers, zucchini, or even cherry tomatoes for a pop of color and flavor.
If you’re looking to add some protein, grilled chicken or shrimp would work beautifully. Just sauté them separately and toss them in at the end for a heartier meal. For a vegetarian option, chickpeas or cannellini beans can bring in some extra protein and texture. The possibilities are endless, so feel free to get creative and make this dish your own—each variation can be just as delightful!
Storage & Reheating Instructions
Okay, let’s talk about how to store those delightful leftovers! If you happen to have any Spinach Sun-Dried Tomato Pasta left (which is rare, let me tell you!), you can keep it in an airtight container in the fridge. It should stay fresh for about 3 days. Just make sure it’s completely cooled before you pop it in the fridge to avoid any condensation—nobody wants soggy pasta!
Now, when it comes to reheating, I recommend using the stovetop for the best results. Just add a splash of water or a drizzle of olive oil to a pan over medium heat, toss in your pasta, and stir until it’s warmed through. This method helps keep the pasta from drying out, and it revives those flavors beautifully! If you’re in a hurry, you can also use the microwave. Just place your pasta in a microwave-safe bowl, add a bit of water, cover it with a lid or microwave-safe wrap, and heat in short bursts, stirring in between until it’s hot. Easy peasy! Enjoy your delicious meal all over again!
FAQ Section
Can I use frozen spinach instead?
Absolutely! Frozen spinach can be a great substitute when fresh isn’t available. Just make sure to thaw it and squeeze out any excess moisture before adding it to the pan. You’ll want to toss it in right after the garlic, giving it a quick sauté to warm it through. It’ll still bring that delicious green flavor, and it’s super convenient!
What can I substitute for sun-dried tomatoes?
If you’re not a fan of sun-dried tomatoes or just don’t have any on hand, you can use roasted red peppers or even fresh tomatoes. Roasted red peppers will give you a sweet, smoky flavor, while fresh tomatoes can add a juicy burst. Just remember, if you’re using fresh tomatoes, you might want to sauté them a bit longer to break them down. Each option will still keep your dish delicious and vibrant!
Is this recipe suitable for meal prep?
Yes, this Spinach Sun-Dried Tomato Pasta is fantastic for meal prep! You can easily make a big batch and portion it out for the week. Just follow the recipe as normal, then let the pasta cool before storing it in airtight containers. It’ll stay fresh in the fridge for about 3 days. Just remember, when reheating, add a splash of water or olive oil to keep it from drying out. You’ll have a quick and tasty meal ready to go!
Can I make this recipe dairy-free?
Of course! To make this Spinach Sun-Dried Tomato Pasta dairy-free, simply skip the Parmesan cheese or replace it with a dairy-free alternative. Nutritional yeast is a fantastic option; it adds a cheesy flavor without any dairy! You could also look for store-bought dairy-free cheeses that melt well. Trust me, it’ll still be packed with flavor!
How can I make this dish spicier?
If you’re looking to turn up the heat, there are a few simple ways to do it! Add a pinch of red pepper flakes while sautéing the garlic for a subtle kick, or toss in some sliced jalapeños for a fresh, bold flavor. If you really want to go all out, you can even drizzle a bit of hot sauce over the top just before serving. Your taste buds will thank you!
Print
Spinach Sun-Dried Tomato Pasta: 5 Simple Steps to Bliss
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious pasta dish featuring spinach and sun-dried tomatoes.
Ingredients
- 200g pasta
- 100g fresh spinach
- 50g sun-dried tomatoes
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Parmesan cheese for serving
Instructions
- Cook the pasta according to package instructions.
- In a pan, heat olive oil over medium heat.
- Add garlic and sauté until fragrant.
- Add sun-dried tomatoes and spinach, cooking until spinach wilts.
- Toss in the cooked pasta, mixing well.
- Season with salt and pepper.
- Serve with grated Parmesan cheese.
Notes
- Use whole grain pasta for a healthier option.
- Adjust the amount of sun-dried tomatoes based on your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Spinach Sun-Dried Tomato Pasta