Spinach and sun-dried tomato pasta
Nassie Angadi
A cheesy pasta with spinach and sun-dried tomatoes that is a delicious and hearty dish everyone will love.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main dishes
Cuisine French
Servings 4
Calories 264 kcal
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
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.
Serving: 1 g Calories: 264 kcal Carbohydrates: 14 g Protein: 17 g Fat: 16 g Saturated Fat: 9 g Polyunsaturated Fat: 6 g Cholesterol: 50 mg Sodium: 449 mg Fiber: 1 g Sugar: 1 g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
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