Categorized:
- Main Dish
- Pasta & Italian
Tagged:
- basil
- italian
- pasta
- pine nuts
- spaghetti
- spinach
- sun dried tomatoes
Spaghetti with Sun Dried Tomatoes and Spinach
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
- 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.
Notes
- Julienne cut or whole sun dried tomatoes work great here.
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