What kind of pasta is best for this dish?

This one-pot pasta recipe uses Gemelli pasta, but you can use your favorite pasta like rigatoni, penne, or mini farfalle.

Can I use store-bought pesto sauce for tomato and spinach pasta?

This easy pasta recipe includes the process to make sun-dried tomato pesto in just a few minutes. If you'd rather buy it from the store, or you already have some in your pantry, you can use that instead.

Is this sun-dried tomato and spinach pasta spicy?

This recipe uses red pepper flakes in the sauce which makes gives it a little bite. You can make it more or less spicy by adding more chili flakes or leaving them out altogether.

20-Minute Sun Dried Tomato and Spinach Pasta (Video + Tips!)

Description

Flavor loaded 20-minute pasta with sun-dried tomato pesto and fresh baby spinach is SO easy to make! It makes the perfect meatless dinner or quick side dish for those busy back to school nights.

Ingredients

Units Scale

16 oz. gemelli or other short shaped pasta
1 (8.5 oz.) jar oil packed sun-dried tomatoes
2 garlic cloves
1 cup fresh basil leaves, packed, plus extra for garnish
1/4 tsp. red pepper flakes
1 1/2 cups fresh baby spinach, packed
1/4 cup freshly grated Parmesan cheese, plus extra for serving
Kosher salt and fresh ground black pepper

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Instructions

Cook pasta in salted water according to package directions until al dente.
While the pasta is cooking, in a bowl of a food processor, pulse the tomatoes and their oil until finely chopped. Add garlic, basil, and red pepper flakes. Season with salt and pepper to taste. Pulse until the mixture resembles a paste-like consistency. It will be thick and you may have to stop the food processor to scrape down the sides.
Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the heat and stir in the spinach, sun-dried tomato pesto, and reserved cooking water. Stir until the spinach has wilted. Off heat, stir in the Parmesan cheese. Taste for salt and pepper and add more if needed.
Serve garnished with basil and more Parmesan cheese.

Notes

Pesto: Pesto can also be made in a high-powered blender. You will just have to stop and scrape down the sides a few times.
Leftovers: Leftover pasta stored in an airtight container will last for 3 to 5 days in the refrigerator. Reheat on the stovetop over medium-low heat with a little water, chicken broth, or white wine.

Nutrition

Serving Size: 1 cup
Calories: 243
Sugar: 4.1 g
Sodium: 57.8 mg
Fat: 1.8 g
Carbohydrates: 47.2 g
Protein: 9.7 g
Cholesterol: 1.8 mg