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Spaghetti with Sun Dried Tomatoes & Spinach

A bright, simple pasta with sun-dried tomatoes, wilted spinach, feta, and crisp garlic for a quick weeknight meal.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 13.25 oz whole grain Barilla spaghetti
  • 1/4 cup extra-virgin olive oil
  • 1 head garlic cloves peeled and thinly sliced lengthwise
  • 1 cup sun-dried tomatoes chopped, packed in oil
  • 5 cups spinach leaves washed
  • 2 tbsp balsamic vinegar
  • 1 cup feta cheese crumbled
  • salt and black pepper to taste

Instructions

  • Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 7 minutes; reserve 1 cup of the pasta cooking water, then drain the pasta.
  • In a small skillet over medium heat, warm 1/4 cup extra-virgin olive oil until shimmering. Add the sliced garlic and cook, stirring, until golden, about 2–3 minutes. Transfer the garlic to paper towels with a slotted spoon to drain and crisp.
  • In a large skillet, heat 1 tablespoon of the oil from the jar of sun-dried tomatoes over medium-high heat. Add the chopped sun-dried tomatoes and the washed spinach, then add the balsamic vinegar.
  • Sauté the tomatoes and spinach, stirring, until the spinach is wilted, about 3–4 minutes.
  • Add the drained spaghetti to the skillet with the tomatoes and spinach. Stir in 1/2 cup of the reserved pasta water (add more as needed to loosen the sauce) and toss to combine.
  • Season to taste with salt and black pepper, then sprinkle the pasta with crumbled feta and the toasted garlic chips. Serve warm.

Equipment

  • Large Pot
  • Small Skillet
  • Large Skillet
  • Slotted Spoon
  • Paper Towels
  • Colander

Notes

  • Reserve pasta water to adjust sauce consistency.
  • Use oil from the sun-dried tomato jar for extra flavor.
  • Toast garlic briefly until golden to avoid bitterness.