Description
Spaghetti and Spinach with Sun-Dried Tomatoes is a vibrant, quick dish that elevates simple ingredients into a flavorful meal. With tender spaghetti twirled around fresh spinach and tangy sun-dried tomatoes, this recipe not only delights the palate but also creates lasting memories shared at the dinner table. Perfect for busy weeknights or special gatherings, each bite brings a burst of flavor that will leave everyone asking for more.
Ingredients
Scale
- 8 oz spaghetti (whole wheat or regular)
- 4 cups fresh spinach
- 1 cup sun-dried tomatoes (oil-packed)
- 3 cloves garlic (minced)
- 2 tbsp extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook spaghetti in salted boiling water until al dente, about 8-12 minutes. Drain and set aside.
- In a large skillet over medium heat, heat olive oil and sauté minced garlic for 1-2 minutes until fragrant.
- Add fresh spinach and sun-dried tomatoes to the skillet; stir until spinach wilts, about 3-4 minutes.
- Gently toss cooked spaghetti into the skillet, coating it with the mixture.
- Season with salt, pepper, and sprinkle with Parmesan cheese; toss to combine.
- Serve immediately, drizzled with extra olive oil and more Parmesan if desired.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 20mg
Keywords: For added protein, consider including grilled chicken or chickpeas. Substitute spinach with kale for a heartier green option. A pinch of red pepper flakes can introduce a spicy kick.