SPAGHETTI WITH SUN DRIED TOMATOES AND SPINACH

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Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 6 Servings

This is spaghetti at its finest! No need for meat to make this delicious. I love how all the ingredients complement each other to make such an amazing dish. Oh, man, you are so in for a treat! Feel free to add more ingredients if you want. Enjoy!

Ingredients:

12 ounces Barilla Spaghetti

Salt and freshly ground black pepper

1 (8.5 ounces) jar sun-dried tomatoes in olive oil with herbs,* chopped, oil drained and reserved

1 tablespoon minced garlic

8 ounces baby spinach, roughly chopped

1/2 c chopped fresh basil

1/3 c finely shredded parmesan cheese, plus more for serving

1/4 c pine nuts

Directions:

Step 1: Place a large pot on the stove with salted water. Turn the heat to high and allow it to boil.

Step 2: Add in the spaghetti and cook for about 10 minutes or until al dente.

Step 3: Drain the pasta and rinse with cold water to stop the cooking process. Set aside about ½ cup of the pasta water.

Step 4: Place a large pot on the stove and turn the heat to medium.

Step 5: Add in the sun-dried tomato oil and allow it to become hot.

Step 6: Add in the garlic and sauté for about 30 seconds or until aromatic.

Step 7: Add in the sun-dried tomatoes and spinach. Saute for about 2 minutes or until the spinach is wilted.

Step 8: Add in the cooked spaghetti and the reserved pasta water. Sprinkle salt and pepper to taste.

Step 9: Add in the Parmesan cheese and basil.

Step 10: Spoon the dish on a serving plate and sprinkle pine nuts and more Parmesan cheese on top.

Step 11: Serve and enjoy!

Note:

Feel free to use Julienne cut or whole sun-dried tomatoes for this recipe.

BEEF WELLINGTON

PUMPKIN PIE CUPCAKES