Sun-Dried Tomato Pasta With Spinach
The exceptional part you don’t want much greater to serve this pasta dish. Toss your favourite house salad with Greek salad dressing and you have yourself the suitable meatless dinner for the ones busy again to school nights.
4 component sun-dried tomato pesto made in a meals processor then mixed with hot gemelli pasta (←love love this pasta). Additionally sparkling toddler spinach and creamy Parmesan cheese get introduced in.
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| Sun-Dried Tomato Pasta With Spinach |
It’s heaven in a bowl. It genuinely is. Serve it with a massive chopped salad and you’ve were given dinner in no time. Plus it makes tasty leftovers for lunch.
It's far exceptional to warm up pasta at the stovetop with little water, fowl broth, or even white wine. really add bloodless pasta to a saucepan or sauté pan with liquid of choice and stir until warmed through.
INGREDIENTS :
- 16 oz. gemelli or other short shaped pasta
- 1 (8.5 oz.) jar oil packed sun-dried tomatoes
- 2 garlic cloves
- 1 cup fresh basil leaves, packed, plus more for garnish
- 1/4 tsp. red pepper flakes
- 1 1/2 cups fresh baby spinach, packed
- 1/4 cup grated Parmesan cheese, plus more for serving
- Kosher salt and fresh ground black pepper
INSTRUCTIONS :
- Cook pasta in salted water according to package directions until al dente.
- While the pasta is cooking, in a bowl of a food processor, pulse the tomatoes and their oil until finely chopped. Add garlic, basil, and red pepper flakes. Season with salt and pepper to taste. Pulse until the mixture resembles paste like consistency. It will be thick and you may have to stop the food processor to scrape down the sides.
- Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the heat and stir in the spinach, sun-dried tomato pesto, and reserved cooking water. Stir until the spinach has wilted. Then add the Parmesan cheese. Taste for salt and pepper.
- Serve with sprinkle of chopped basil and more Parmesan, if desired.
