Ingredients
– 12 oz spaghetti
– 1 (8.5 oz) jar sun-dried tomatoes in olive oil with herbs, chopped, oil drained and reserved
– 1 tablespoon fresh garlic, minced
– 8 oz baby spinach, roughly chopped
– 1/2 cup fresh basil leaves
– 1/3 cup finely shredded Parmesan cheese, plus more for serving
– 1/4 cup pine nuts
– Salt and freshly ground black pepper to taste
Instructions
1-Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2-When spaghetti is halfway cooked, heat about 1/4 cup oil from the sun-dried tomato jar in a large pot over medium heat, adding olive oil if needed.
3-Add garlic and sauté for 30 seconds. Add spinach and sun-dried tomatoes, and sauté until spinach just wilts, about 2 minutes.
4-Add drained spaghetti to the pot with spinach and tomatoes. Thin sauce with reserved pasta water as needed. Season with salt and pepper to taste.
5-Add fresh basil and Parmesan cheese, and toss to combine.
6-Serve warm, topping each serving with pine nuts and extra Parmesan.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍅 Use sun-dried tomatoes packed in oil for better flavor and texture.
⏲️ Cook spaghetti al dente following package instructions for best results.
🌿 Add a generous amount of spinach as it wilts down significantly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 449
- Sugar: 1g
- Sodium: 356mg
- Fat: 17g
- Saturated Fat: 1g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 3mg