1- Getting this spaghetti sun dried tomatoes spinach recipe just right starts with a few basic steps that anyone can follow. Begin by cooking 12 oz of spaghetti according to the package instructions until it’s al dente, which usually takes about 8-10 minutes; don’t forget to reserve 1/2 cup of the pasta water for later. This step ensures your pasta has the perfect texture and helps blend the flavors smoothly.

2- While the spaghetti cooks, heat the reserved oil from the sun-dried tomatoes in a large pot over medium heat. Once warm, add 1 tablespoon of minced garlic and sauté for about 30 seconds until it’s fragrant. Then, toss in the 8 oz of roughly chopped baby spinach and the chopped sun-dried tomatoes, cooking for around 2 minutes until the spinach wilts down nicely. This method keeps the vegetables vibrant and full of nutrients like vitamin C and iron.

3- Next, drain the cooked spaghetti and add it straight to the pot, mixing everything together. If the mixture looks too thick, thin it out with the reserved pasta water as needed, then season with salt and pepper to taste. Finally, stir in 1/2 cup of fresh basil and 1/3 cup of finely shredded parmesan cheese, and serve it warm topped with 1/4 cup of pine nuts and a bit more cheese. The whole process takes roughly 15 minutes of cooking time, making it a speedy option for busy nights. For the best results, cook your spinach generously as it wilts quickly, enhancing the dish’s fresh flavor.