Description
This easy sun-dried tomato pesto pasta is a quick, one-pot dinner packed with bold flavor, minimal cleanup, and ready in under 30 minutes.
Ingredients
Scale
4 1/2 cups (1.06 L) water
1 teaspoon kosher salt
1 pound (454 g) dry pasta of choice
3/4 cup + 2 tablespoons (195 g) sun-dried tomato pesto
3 packed cups (100 g) baby spinach
1/4 cup (35 g) sun-dried tomatoes in oil, drained and chopped
Fresh basil, Parmesan or nutritional yeast, pine nuts, and/or red pepper flakes, for garnish (optional, to taste)
Instructions
- In a large, wide pot or deep skillet with a lid, combine 4 ½ cups water and 1 teaspoon kosher salt. Cover and bring to a boil over high heat. Add 1 pound dry pasta of choice, stirring immediately to prevent sticking. Cover, reduce heat to medium-low to maintain a steady simmer, and cook according to pasta instructions for al dente, stirring once or twice during cooking.
- When the pasta is al dente and most of the liquid has been absorbed (a little starchy water is good!), uncover the pot and reduce the heat to low. Add ¾ cup + 2 tablespoons sun-dried tomato pesto, 2–3 cups baby spinach, and ¼ cup chopped sun-dried tomatoes.
- Stir gently until the pasta is evenly coated and the spinach is just wilted, about 1 minute. Remove from the heat. Taste and adjust seasoning if needed. Serve immediately, topped with fresh basil, Parmesan or nutritional yeast, pine nuts, and/or red pepper flakes, if desired.
Notes
Nutrition information is based on a 2 ½ cup serving of pasta (¼ of the recipe), using bowtie pasta and half of my homemade sun-dried tomato pesto. Actual values may vary depending on the ingredients used and preparation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Pasta, Sauces
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 2 1/2 cups
- Calories: 589
- Sugar: 11 g
- Sodium: 435 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 98 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 5 mg
