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Sun-Dried Tomato and Spinach Pasta
Created by: Howcan Team
Ingredients
- 8 oz of pasta
- 1/4 cup of sun-dried tomatoes, chopped
- 2 cloves of garlic, minced
- 2 cups of fresh spinach
- 1/4 cup of olive oil
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook 8 oz of pasta according to package instructions. Drain and set aside.
- In a large skillet, heat 1/4 cup of olive oil over medium heat. Add 2 cloves of minced garlic and cook for 1-2 minutes until fragrant.
- Add 1/4 cup of chopped sun-dried tomatoes and 2 cups of fresh spinach to the skillet. Cook for 2-3 minutes until the spinach is wilted.
- Add the cooked pasta to the skillet and toss to combine with the sun-dried tomatoes and spinach.
- Season with 1/4 teaspoon of red pepper flakes, salt, and pepper to taste. Cook for an additional 2-3 minutes to heat through.
- Sprinkle 1/4 cup of grated Parmesan cheese over the pasta and toss to combine.
- Remove from heat and serve hot. Enjoy!
Sun-Dried Tomato and Spinach Pasta is a delightful Italian dish that combines the rich flavors of sun-dried tomatoes with the earthy taste of spinach, all mixed with al dente pasta. This dish has its roots in the sun-drenched regions of Italy, where sun-dried tomatoes are a staple ingredient. The dish gained popularity in the 1980s and has since become a favorite in Italian restaurants worldwide. Renowned chefs like Lidia Bastianich and Giada De Laurentiis have put their own spin on this classic, adding their unique flair to the recipe. The key to a perfect Sun-Dried Tomato and Spinach Pasta lies in using high-quality sun-dried tomatoes and fresh spinach, ensuring a burst of flavors in every bite. For the best version of this dish, head to the trattorias of Tuscany or Sicily, where the sun-kissed tomatoes and locally grown spinach elevate the dish to new heights. Whether you're a fan of traditional Italian cuisine or looking for a vegetarian pasta option, this dish is a must-try.
30 min
4
400 calories
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