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If you’re looking for a dish that embodies the essence of summer while being light and satisfying, look no further than Sun-Kissed Spinach & Tomato Pasta. This vibrant meal features an array of fresh ingredients that come together to create a delightful balance of flavors and textures. The star players—spinach and tomatoes—bring not only a burst of color to your plate but also an impressive array of nutritional benefits. Spinach is rich in iron and vitamins A, C, and K, while tomatoes are packed with antioxidants, particularly lycopene, which is known for its heart-health benefits. Together, they form a dynamic duo that elevates this pasta dish beyond the ordinary.

Spinach and Sun-Dried Tomato Pasta

Brighten up your dinner table with Sun-Kissed Spinach & Tomato Pasta, a deliciously vibrant dish perfect for any occasion! This recipe combines fresh spinach, juicy sun-dried tomatoes, and aromatic garlic for a delightful meal that's both nutritious and satisfying. With its quick preparation time, it’s ideal for busy weeknights or casual gatherings. Enjoy this colorful pasta topped with Parmesan and fresh basil for an extra burst of flavor. Whip it up in just minutes for a wholesome feast!
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Ingredients
  

12 oz (340g) pasta of your choice (linguine or penne recommended)

2 cups fresh spinach, washed and roughly chopped

1/2 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)

1/4 cup olive oil

4 cloves garlic, minced

1/2 tsp red pepper flakes (optional)

Salt and pepper to taste

1/2 cup grated Parmesan cheese (plus extra for serving)

1/4 cup fresh basil leaves, chopped

1 tbsp lemon juice

Zest of 1 lemon

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain and set the pasta aside.

    Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

      Add Spinach and Tomatoes: Stir in the sun-dried tomatoes and cook for another 2 minutes. Add the chopped spinach and red pepper flakes (if using). Cook until the spinach wilts, stirring occasionally.

        Combine Pasta and Sauce: Add the drained pasta to the skillet with the spinach and sun-dried tomato mixture. Toss to combine. Pour in a little reserved pasta water (start with 1/4 cup) to help create a light sauce, tossing until everything is well coated. Adjust the consistency by adding more pasta water if needed.

          Season: Stir in the grated Parmesan cheese, lemon juice, and lemon zest. Season with salt and pepper to taste, mixing well to combine.

            Garnish: Remove from heat, and fold in the chopped basil leaves. Serve immediately, garnishing with additional Parmesan cheese on top.

              Enjoy: For an extra touch, drizzle a little more olive oil or sprinkle more red pepper flakes before serving if desired.

                Prep Time, Total Time, Servings: 10 mins | 25 mins | 4 servings