Spaghetti with Sun Dried Tomatoes & Spinach

There’s a comfort in simplicity: a pot of perfectly cooked pasta, a pan-sauce built from pantry staples, and a handful of bright greens tossed in at the end. This Spaghetti with Sun Dried Tomatoes & Spinach is one of those weeknight miracles — fast, flavorful, and flexible. With whole grain spaghetti for a nutty backbone, rich sun-dried tomatoes packed in oil, bright spinach, and salty crumbled feta, it’s a one-bowl dinner that feels both wholesome and indulgent. It comes together in under 30 minutes and relies on just a few good ingredients you may already have on hand.

This recipe uses a 113.25 oz box of whole grain spaghetti — a generous amount that’s great for feeding a crowd, prepping meals for the week, or stretching into leftovers. If you’re not serving a large group, you can portion and freeze unused portions after cooking, or simply halve the ingredients. Follow the clear, step-by-step instructions below and you’ll have a vibrant, satisfying pasta that’s perfect for busy evenings, potlucks, or a simple weekend supper.

Why you’ll love this recipe

• Fast and easy: Minimal hands-on time and a quick cooking process make this dish a reliable weeknight option.
• Big flavor: Sun-dried tomatoes bring concentrated sweetness and umami, while garlic and balsamic add depth.
• Nutritious base: Whole grain spaghetti provides more fiber and a nuttier flavor than refined pasta.
• Versatile: Add protein like cooked chickpeas or shredded rotisserie-style chicken substitute if you want to boost protein, swap feta for a dairy-free alternative, or fold in more greens.

Ingredients

• 113.25 oz box Whole Grain Barilla Spaghetti
• 1/4 cup extra-virgin olive oil
• 1 head garlic cloves peeled and thinly sliced lengthwise
• 1 cup chopped sun dried tomatoes packed in oil
• 5 cups washed spinach leaves
• 2 tablespoons balsamic vinegar
• 1 cup crumbled feta cheese
• Salt and black pepper to taste

Equipment

• Large stockpot for boiling pasta
• Large skillet or sauté pan
• Tongs or pasta fork
• Colander
• Measuring cups and spoons

Prep and timing

• Active time: 15–20 minutes
• Total time: 20–30 minutes
• Servings: This recipe yields a large amount — plan for roughly 12–16 servings depending on portion size.
• Make ahead: Cook the pasta and sauce separately, then combine and reheat gently. Store in an airtight container in the refrigerator for up to 3 days.

Taste and texture notes

The whole grain spaghetti brings a pleasantly firm, toothsome bite that holds up to the bright, slightly chewy sun-dried tomatoes. The olive oil and balsamic form a silky, tangy coating for the pasta, while the garlic infuses the dish with savory warmth. Spinach wilts into tender ribbons, and the feta adds pops of salty creaminess. Finish with freshly cracked black pepper and an extra drizzle of olive oil, if desired.

Step-by-step instructions

Follow these reordered and clarified steps that align with the ingredient list and keep the same sequence of actions. The directions are rewritten for clarity and easy execution.

1. Prepare the pasta water: Fill a large stockpot with water and bring it to a rolling boil over high heat. Salt the water generously — it should taste like the sea — to season the spaghetti as it cooks.
2. Cook the spaghetti: Add the entire 113.25 oz box of Whole Grain Barilla Spaghetti to the boiling water. Stir occasionally to prevent sticking. Cook until the pasta is just al dente according to package instructions — typically a couple of minutes less than the maximum suggested cook time so it has good bite. Reserve about 1 to 1 1/2 cups of the starchy pasta cooking water, then drain the spaghetti in a colander.
3. Heat the olive oil: While the pasta cooks, place a large skillet over medium heat and add 1/4 cup extra-virgin olive oil. Allow the oil to warm but not smoke.
4. Sauté the garlic: Add the thinly sliced cloves from 1 head of garlic to the warm oil. Cook the garlic, stirring frequently, until it becomes fragrant and just turns lightly golden at the edges — approximately 1 to 2 minutes. Take care not to burn the garlic, as it will develop a bitter taste if overcooked.
5. Add the sun-dried tomatoes: Stir in 1 cup chopped sun-dried tomatoes packed in oil. Let them warm through and release their concentrated flavor into the oil for another 1 to 2 minutes, stirring to combine with the garlic.
6. Wilt the spinach: Add the 5 cups of washed spinach leaves to the skillet in batches if needed. Use tongs or a spatula to toss the spinach with the garlic and sun-dried tomatoes, letting it wilt down until tender and bright green, about 2 to 3 minutes.
7. Deglaze with balsamic: Pour in 2 tablespoons balsamic vinegar and continue to toss the spinach and tomatoes together. The balsamic will loosen any browned bits and add a touch of acidity to balance the richness of the oil and tomatoes.
8. Combine pasta and sauce: Add the drained whole grain spaghetti to the skillet with the spinach, garlic, and sun-dried tomatoes. Toss everything together gently to coat the pasta evenly in the flavored oil. If the mixture seems dry, add reserved pasta cooking water a few tablespoons at a time until you reach your desired sauce consistency. The starchy water helps the sauce cling to the spaghetti and creates a silky texture.
9. Finish with feta and seasoning: Sprinkle 1 cup crumbled feta cheese over the pasta and toss gently to distribute the cheese. Season with salt and freshly ground black pepper to taste. Remember that feta and sun-dried tomatoes contribute saltiness, so taste before adding extra salt.
10. Serve promptly: Transfer the pasta to a large serving bowl or divide among plates. Offer extra crumbled feta and a grind of black pepper at the table, along with an optional drizzle of extra-virgin olive oil or a few torn basil leaves for brightness.

Serving ideas and variations

• Add protein: For a heartier meal, stir in cooked chickpeas, sautéed shrimp, or shredded rotisserie-style chicken substitute just before serving.
• Make it vegan: Swap the feta for a plant-based crumbled alternative or toasted pine nuts for a bit of crunch and richness.
• Lemon brightness: A squeeze of fresh lemon juice just before serving adds a lift that plays beautifully with the balsamic and tomatoes.
• Herb boost: Fresh basil, parsley, or oregano folded in right before serving will brighten the whole dish.
• Spice it up: Add a pinch of red pepper flakes when sautéing the garlic if you like a little heat.

Storing and reheating

Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet over low heat with a splash of water or reserved pasta cooking water to loosen the sauce and revive the texture. You can also reheat individual portions in the microwave, stirring once or twice and adding a teaspoon of water if the pasta seems dry.

Common questions

Can I use regular spaghetti instead of whole grain? Yes. Regular spaghetti is an easy swap and will reduce cooking time slightly. If you prefer a nuttier texture and higher fiber, whole grain is a great choice.

Do I need to rinse the sun-dried tomatoes first? The sun-dried tomatoes in this recipe are packed in oil, so there’s no need to rinse them. Chop them and add them directly to the skillet so they can infuse the dish with their rich flavor.

How can I prevent the garlic from burning? Keep the heat at medium, watch the garlic closely, and remove the skillet from direct heat for a moment if it starts to brown too quickly. Garlic goes from golden to bitter very fast.

Is the recipe very salty? The combination of sun-dried tomatoes and feta contributes a lot of savory saltiness. Taste the pasta at the end and adjust salt sparingly. You can always add more, but you can’t take it away.

Final thoughts

This Spaghetti with Sun Dried Tomatoes & Spinach proves that a handful of quality ingredients and a little technique can produce something greater than the sum of its parts. It’s bright and savory, with contrasting textures and a beautiful balance of richness, acid, and salt. Whether you’re feeding a crowd or cooking for one, this dish is a reliable go-to that feels just a bit special.

Serve it with a crisp salad and a loaf of crusty bread, or keep things simple and enjoy the pasta as-is. Either way, this recipe brings satisfying whole grain comfort to the table with minimal fuss and maximum flavor.