Spinach and sun-dried tomato pasta
Ingredients
 | 400 g (0.9lb) of Farfelle pasta, or any short-cut pasta like penne, rotini, etc. |
 | 10-12 sun-dried tomatoes packed in oil |
 | 8 oz (1 packet) of soft cheese like mozzarella or burrata |
 | 1 cup of fresh or baby spinach |
Spices, herbs and flavoring ingredients:
 | 1 teaspoon of dried basil |
 | 1/2 teaspoon of dried oregano |
 | 1 teaspoon of garlic powder or flakes |
 | Salt and pepper |
How to make this spinach and sun-dried tomato pasta
- Cook the pasta: In a large pot, cook the pasta according to the package instructions.
- Prep the add-ins: While the pasta cooks, roughly chop the spinach and sun-dried tomatoes.
- Drain and return: When the pasta is done, drain off about half of the cooking water, then return the pot to the stove over low heat.
- Add flavor: Stir in the spices, chopped spinach, and sun-dried tomatoes. Cook gently for about 5 minutes, just until the spinach wilts.
- Melt the cheese: Turn off the heat and immediately add the cheese while the pasta is still hot. Stir with a wooden spoon until fully melted and coating the pasta. (If needed, cut the cheese into smaller pieces so it melts faster.)
- Serve warm and enjoy while it’s creamy and gooey.
If there is one dish that will remind you of the sunny skies of Provence and the Mediterranean riviera, it is this recipe filled with tart sun-dried tomatoes and gooey melted cheese.
It is an easy meal to prepare, with the pasta al denté combined with spinach for additional protein. Now I’ve used farfelle pasta in the recipe, but you can use anything from regular spaghetti to the exotic fusilli, or even rotini or penne.
Along with the sun-dried tomatoes, add the a soft cheese like mozzarella or burrata and let it just melt into the pasta and cover everything.
This French pasta recipe is great for an easy weeknight meal with leftovers for the next day, and also fits the bill for vegetarian night or meatless Mondays.
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Spinach and sun-dried tomato pasta
Equipment
Ingredients
- 400 g of any type of short cut pasta (penne, farfelle, rotini, etc.) (0.9lb)
- 1 cup of fresh spinach
- 10-12 sun-dried tomatoes packed in oil
- 8 oz of mozzarella or burrata cheese (about 1 packet)
- 1 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- 1 teaspoon of garlic powder
- pinch of salt and pepper
Instructions
- In a large pot on the stove, cook the pasta according to package instructions.
- Chop the spinach and the sun-dried tomatoes.
- Once the pasta has finished cooking, drain half the water from the pasta and place back on the stovetop.
- Reduce to a low temperature on the stovetop and stir in the spices, spinach, and sun-dried tomatoes for 5 minutes.
- Turn the stove off and immediately add the cheese into the pasta dish while it is warm.
- Stir in the cheese with a wooden spoon till the it melts and covers the pasta. (Cut it in pieces if necessary to help it melt faster.)
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
If you are looking for an appetizer to serve with this spinach and sun-dried tomato pasta, consider a foie gras starter or these stuffed zucchini boats.
You can also serve it with a simple salad, or this salmon tartare.
What drinks to serve with it?
Sun-dried tomatoes have a strong flavor, so I recommend pairing this spinach and sun-dried tomato pasta with light rosé such as one from Provence or Languedoc-Roussillon.
If you don’t like rosé wines, try a white wine from the Loire or a white wine from Entre-Deux-Mers Bordeaux.
How to store it?
This spinach and sun-dried tomato pasta with cheese can easily be prepared in advance, but I wouldn’t recommend keeping it more than 24 hours. The cheesy sauce will dry out, and it won’t taste as good as it would fresh.
I would recommend letting it cool, and then place in an airtight glass container to keep overnight.
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