Spinach Sundried Tomato Pasta

This spinach sundried tomato pasta relies on a quick food processor pesto to build deep flavor in very little time. You blend a jar of oil-packed tomatoes with garlic and basil while the noodles boil.

The entire dish comes together in about 20 minutes. The hot pasta wilts the fresh spinach right in the pot, making cleanup fast and straightforward for a busy weeknight.

Why will you love Spinach Sundried Tomato Pasta?

Using the oil from the sun-dried tomato jar adds richness and helps the pesto blend smoothly without needing extra olive oil.

Saving a cup of starchy pasta cooking water creates a glossy sauce that clings to the noodles when mixed with the thick tomato paste.

Tossing the fresh baby spinach into the hot pasta off the heat cooks the greens gently so they do not become mushy.

Spinach Sundried Tomato Pasta Ingredients

• Pasta: Gemelli, penne, or fusilli work well because their ridges and twists catch the thick tomato pesto.

• Sun-dried tomatoes: Buy the oil-packed variety rather than dry ones in a pouch. You need the oil to form the base of the sauce.

• Basil: Fresh leaves are required here. Dried basil will not process into a paste or provide the right flavor.

• Spinach: Standard baby spinach is mild and wilts quickly. You can chop it roughly if the leaves are large.

• Parmesan: Freshly grated cheese melts into the warm sauce much better than pre-grated varieties.

Exact quantities are in the recipe card below.

How to Make Spinach Sundried Tomato Pasta

Step 1: Boil the pasta

Start by boiling heavily salted water in a large pot. Cook your chosen short pasta until it is al dente, keeping in mind it will absorb a little more liquid later. Remember to save a cup of the cooking water before you drain the noodles.

Step 2: Blend the pesto

While the pasta cooks, add the entire jar of sun-dried tomatoes and their oil to a food processor. Toss in the garlic cloves, fresh basil, red pepper flakes, salt, and pepper. Pulse the machine until you get a thick paste, scraping the sides a few times.

Step 3: Combine and wilt

Put the drained pasta back into the warm pot. Add the tomato paste, fresh spinach, and the reserved cooking water. Stir everything together until the heat from the noodles wilts the spinach and forms a cohesive sauce.

Step 4: Finish with cheese

Sprinkle the grated Parmesan into the pot and give it one final stir. Taste the pasta to see if it needs a pinch more salt or pepper before serving.

What to Serve with Spinach Sundried Tomato Pasta

Serve this pasta with a crisp green salad tossed in a sharp vinaigrette. A slice of crusty garlic bread is also nice for scooping up any leftover sauce.

Helpful Tricks for Spinach Sundried Tomato Pasta

If your food processor is struggling to blend the sun-dried tomatoes, add a tablespoon of warm water to help it along.

Keep an eye on the pasta water as it boils. You want it to be very starchy, so try not to use an excessive amount of water in the pot.

How to Store and Freeze Spinach Sundried Tomato Pasta

Store leftover pasta in an airtight container in the refrigerator for up to four days. Reheat portions in the microwave or on the stove with a splash of water to loosen the sauce. Freezing is not recommended as the fresh spinach will become slimy when thawed.

Spinach Sundried Tomato Pasta Recipe FAQs

Can I use dry sun-dried tomatoes instead of oil-packed?

Dry sun-dried tomatoes will not work for this recipe. The oil in the jar is necessary to create the pesto consistency and flavor the sauce.

What if I forget to save the pasta water?

If you drain the water by mistake, you can use warm tap water or a little vegetable broth mixed with a pinch of cornstarch to help the sauce come together.

Can I add protein to this dish?

Yes, you can stir in cooked shredded chicken, white beans, or sliced Italian sausage at the end when you add the spinach.

Spinach Sundried Tomato Pasta

Short pasta is tossed with a quick homemade sun-dried tomato pesto and fresh baby spinach for a fast weeknight dinner.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Italian-American

Servings 8 servings

Ingredients

  

• 16 ounces short pasta like gemelli or penne, 450 g
• 1 jar oil-packed sun-dried tomatoes 8.5 ounces / 240 g
• 2 cloves garlic
• 1 cup fresh basil leaves packed, plus more for garnish, 20 g
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 cups fresh baby spinach packed, 45 g
• 1/4 cup grated Parmesan cheese plus more for serving, 25 g

Instructions

 

• Bring a large pot of salted water to a boil.
• Cook the pasta according to the package directions until al dente.
• Place the sun-dried tomatoes with their oil, garlic, basil, red pepper flakes, salt, and black pepper in a food processor.
• Pulse the mixture until it forms a thick paste, stopping to scrape down the sides of the bowl as needed.
• Scoop out 1 cup (240 ml) of the starchy pasta water before draining the pasta.
• Return the drained pasta to the warm pot off the heat.
• Add the sun-dried tomato paste, baby spinach, and the reserved pasta water to the pot.
• Stir the mixture continuously until the spinach wilts and the sauce coats the noodles.
• Stir in the Parmesan cheese and serve warm with extra basil and cheese.

Notes

If your food processor is struggling to blend the sun-dried tomatoes, add a tablespoon of warm water to help it along.

Keep an eye on the pasta water as it boils. You want it to be very starchy, so try not to use an excessive amount of water in the pot.

Keyword Pasta, quick dinners, spinach sundried tomato pasta, sun-dried tomatoes, vegetarian