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Homemade Spaghetti with Sun Dried Tomatoes & Spinach photo

Spaghetti with Sun Dried Tomatoes & Spinach

A quick, flavorful pasta with sun-dried tomatoes, wilted spinach, tangy balsamic and feta.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

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

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 tablespoons 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.
  • Heat the extra-virgin olive oil in a small skillet over medium heat until shimmering. Add the sliced garlic and cook, stirring, until golden, about 3 minutes. Transfer garlic to paper towels with a slotted spoon to drain and crisp.
  • In a large skillet, heat 1 tablespoon of oil from the sun-dried tomato jar over medium-high heat. Add the chopped sun-dried tomatoes, washed spinach, and balsamic vinegar; cook, 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 to loosen the sauce; add more pasta water if needed for desired consistency.
  • Season with salt and black pepper to taste, toss to combine, then sprinkle with crumbled feta and the toasted garlic chips. Serve warm.

Notes

  • Reserve pasta water to adjust sauce consistency.
  • Use oil from the sun-dried tomato jar for extra flavor.
  • Slice garlic thinly for crisped chips.