Spaghetti with Sun Dried Tomatoes & Spinach

Bright, simple, and bursting with Mediterranean flavors, this Spaghetti with Sun Dried Tomatoes & Spinach is the kind of weeknight dinner that feels special without being fussy. With nutty whole grain spaghetti, garlicky olive oil, tangy sun dried tomatoes, peppery spinach, and a salty hit of feta, every forkful is deeply satisfying. The ingredients are straightforward and pantry-friendly, which makes this an excellent go-to when you want something wholesome and quick.

Before you begin: this recipe uses an entire 113.25 oz box of whole grain Barilla spaghetti. Yes, that’s a big box—perfect if you’re feeding a crowd, prepping for a gathering, or want leftovers. If you don’t need that much right away, you can cook and freeze portions for later, or halve the recipe, keeping the proportions the same. The method below follows a clear, step-by-step approach, so the final dish comes together easily and consistently.

Why this recipe works

Three simple ideas make this dish sing: intense flavor from sun dried tomatoes packed in oil, a gentle garlic-infused olive oil base, and quick-wilted spinach for freshness and texture. Whole grain spaghetti adds a pleasing chew and depth that pairs particularly well with the tang of balsamic vinegar and the briny creaminess of crumbled feta. The result is a balanced, hearty pasta that feels light yet substantial.

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 pot for boiling pasta
• Large skillet or sauté pan
• Tongs or pasta fork
• Colander
• Cutting board and knife
• Measuring cups and spoons

Prep and timing

• Active time: 20–30 minutes
• Total time: 20–40 minutes, depending on how much pasta you’re handling
• Serves: A large batch—this amount of spaghetti will serve a crowd or yield several portions for future meals

Flavor tips

• If your sun dried tomatoes are very salty, you may want to rinse them lightly before chopping to control overall saltiness.
• For extra brightness, finish with a squeeze of lemon juice if you have it on hand; it plays beautifully with the balsamic.
• Stir through some reserved pasta cooking water if the skillet mixture feels too dry; the starchy water helps bind everything together.

Step-by-step instructions

The directions below are rewritten to be clear and easy to follow while preserving the original ingredient amounts and the intended order of preparation.

1. Bring a very large pot of water to a rolling boil. Add a generous pinch of salt. Since you are cooking an entire 113.25 oz box of whole grain spaghetti, you’ll need plenty of water so the pasta can move freely and cook evenly.
2. Add the whole grain spaghetti to the boiling water. Cook according to the package directions for al dente, usually a minute or two less than the maximum suggested time. Stir occasionally to prevent the strands from sticking together.
3. While the pasta cooks, prepare the garlic and sun dried tomatoes. Peel the garlic cloves from one head and slice them thinly lengthwise. Chop the sun dried tomatoes (packed in oil) into bite-size pieces. Keep the oil from the sun dried tomato jar nearby—you’ll use it to boost flavor in the skillet.
4. Heat the olive oil in a large skillet over medium heat. Pour in the 1/4 cup extra-virgin olive oil and let it warm gently. If you want more tomato-infused flavor, add a tablespoon or two of the oil from the sun dried tomato jar to the skillet as well.
5. Sauté the sliced garlic until fragrant and lightly golden. Add the thinly sliced garlic to the warm oil and cook, stirring frequently, about 1–2 minutes. Watch carefully so the garlic becomes fragrant and slightly golden but not brown—burned garlic tastes bitter.
6. Add the chopped sun dried tomatoes to the skillet. Stir the tomatoes into the garlicky oil and cook for another 1–2 minutes to let their flavors mingle and warm through.
7. Wilt the spinach in batches until all 5 cups are incorporated. Add the washed spinach leaves to the skillet in two or three batches, stirring after each addition to help the greens wilt down. Continue until all 5 cups of spinach are just wilted and tender.
8. Season with balsamic vinegar, salt, and black pepper. Pour in the 2 tablespoons balsamic vinegar and stir to combine. Taste and season with salt and freshly ground black pepper to your preference. Keep in mind that the crumbled feta added later will contribute additional saltiness.
9. Reserve some pasta water and drain the spaghetti. Before draining, scoop out and reserve about 1 to 2 cups of the pasta cooking water. Drain the rest of the water from the spaghetti using a colander.
10. Combine the drained spaghetti with the skillet contents. Transfer the cooked whole grain spaghetti directly into the skillet with the garlic, sun dried tomatoes, and wilted spinach. Use tongs or a pasta fork to gently toss everything together, coating the pasta with the flavored oil and distributing the greens and tomatoes evenly.
11. Adjust the texture with reserved pasta water if needed. If the pasta seems dry or the sauce isn’t clinging well, add a splash or two of the reserved pasta water and toss again. The starchy water will help emulsify the oil and form a light coating on the spaghetti.
12. Fold in the crumbled feta cheese. Remove the skillet from heat and sprinkle the 1 cup crumbled feta over the top. Toss gently to combine so the feta distributes in small pockets through the pasta, providing creamy, salty bites.
13. Taste and finish. Give the dish a final taste and adjust with more salt, black pepper, or balsamic vinegar if desired. Serve immediately while warm.

Serving suggestions

This Spaghetti with Sun Dried Tomatoes & Spinach is lovely on its own or accompanied by a few simple extras:

• Top with additional crumbled feta or a drizzle of extra-virgin olive oil for a glossy finish.
• Add toasted pine nuts or chopped walnuts for crunch and a nutty contrast to the creamy feta.
• Serve alongside a crisp green salad or roasted vegetables for a complete meal.

Make-ahead and storage

If you plan to store leftovers, keep the pasta refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. You can also freeze portions: let the pasta cool completely, pack into freezer-safe containers, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Notes and variations

• To add protein, stir in cooked chickpeas or slices of grilled chicken before serving.
• For a creamier version, fold in a few tablespoons of plain yogurt or a splash of cream when you add the feta.
• Swap the feta for goat cheese for a tangier, silkier finish if you prefer.

Common troubleshooting

• If the garlic darkens too quickly, lower the heat immediately and add a splash of the reserved pasta water to cool the pan.
• If the pasta sticks together after draining, return it to the pot briefly with a teaspoon of olive oil and toss before adding to the skillet.
• If the dish tastes flat, a small extra splash of balsamic vinegar or a pinch more salt will brighten the flavors instantly.

Final thoughts

This Spaghetti with Sun Dried Tomatoes & Spinach is a dependable, crowd-pleasing recipe that showcases how a few quality ingredients can create something flavorful and memorable. The robust whole grain spaghetti holds up beautifully to the tangy sun dried tomatoes and hearty spinach, while the feta provides a creamy, salty contrast. It’s quick enough for a weeknight dinner but special enough for guests—versatile, wholesome, and delicious.

Enjoy your bowl of Spaghetti with Sun Dried Tomatoes & Spinach—comforting, flavorful, and ready in less time than you might expect.