Best 2 Spinach And Sun Dried Tomato Pasta Recipes

Indulge in a culinary journey with our tantalizing spinach and sun-dried tomato pasta recipes, a delightful symphony of flavors that will leave your taste buds dancing. This collection offers a diverse range of pasta dishes, each with its own unique twist, ensuring an unforgettable dining experience. From the classic simplicity of our one-pot pasta to the vibrant flavors of our creamy spinach and sun-dried tomato pesto pasta, these recipes cater to every palate. Embark on a culinary adventure as we guide you through the steps of creating these delectable dishes, transforming your kitchen into a haven of culinary artistry.

Here are our top 2 tried and tested recipes!

CREAMY SUN-DRIED TOMATO AND SPINACH PASTA

Creamy Sun-Dried Tomato and Spinach Pasta image

Get into full spring mode with this creamy sun-dried tomato and spinach pasta! Easy and ready in 30 minutes.

Provided by The Cooking Jar

Time 30m

Yield 2

Number Of Ingredients 11

Ingredients

1/2 lb. linguine, cooked al dente
1 teaspoon garlic, minced
1/2 cup sun-dried tomatoes, diced
1/4 cup pasta water
1 cup heavy cream
3/4 cup Parmesan cheese, freshly grated and divided
1 tablespoon fresh basil, chopped
1/4 teaspoon Italian seasoning
2 cups fresh baby spinach, chopped
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste

Steps:

Over medium-high heat, saute garlic in some oil until fragrant.
Add the sun-dried tomatoes and saute for 2 minutes.
Pour in the pasta water and simmer for 1 minute.
Reduce heat to medium-low and pour in heavy cream.
Add in 1/2 cup freshly grated Parmesan cheese, stirring to mix until the cheese melts into the sauce.
Toss in basil, Italian seasoning, and baby spinach and simmer gently until the spinach has cooked down.
Season with salt and pepper to taste.
Add the pasta into the sauce and toss to combine.
Top with remaining Parmesan cheese.
Dish and serve hot.
Enjoy!

Nutrition Facts : Calories 811 calories, Sugar 5.3 g, Sodium 691.6 mg, Fat 38.2 g, SaturatedFat 20.7 g, TransFat 0.7 g, Carbohydrate 94 g, Fiber 12.7 g, Protein 32.5 g, Cholesterol 92.1 mg

SPINACH AND SUN-DRIED TOMATO PASTA

Spinach and Sun-Dried Tomato Pasta image

I created this simple Sicilian-style pasta dish one day when trying to use up some sun-dried tomatoes.

Provided by madball911

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup vegetable broth
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked penne pasta
2 tablespoons pine nuts
1 tablespoon olive oil
¼ teaspoon crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite-size pieces
¼ cup grated Parmesan cheese

Steps:

In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 52 g, Cholesterol 4.4 mg, Fat 8.9 g, Fiber 6.1 g, Protein 14.7 g, SaturatedFat 2 g, Sodium 386.1 mg, Sugar 4 g

Tips:

Choose fresh, tender spinach: Wilted or yellowed spinach will not taste as good and may be bitter.
Use a large skillet or pot: This will help to ensure that the spinach cooks evenly and does not get overcrowded.
Do not overcook the spinach: Spinach cooks very quickly, so be careful not to overcook it. Otherwise, it will become mushy and lose its nutrients.
Use a variety of vegetables: To add more flavor and texture to the dish, try adding other vegetables, such as mushrooms, zucchini, or bell peppers.
Use a flavorful cheese: Parmesan or pecorino cheese are both good choices for this dish. They will add a salty, nutty flavor that complements the spinach and sun-dried tomatoes.
Serve immediately: This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

Spinach and sun-dried tomato pasta is a quick and easy dish that is perfect for a weeknight meal. It is also a healthy and delicious way to get your daily dose of vegetables. With its simple ingredients and flavorful sauce, this dish is sure to please everyone at the table.