Pesto pasta with sun dried tomatoes is a weeknight dinner that comes together quickly without much planning. The pesto clings to every bite while sun dried tomatoes add a rich, tangy contrast and spinach softens right into the mix. Finished with a sprinkling of parmesan cheese, it is a simple way to turn pantry staples into something really satisfying.
Pesto pasta with sun dried tomatoes also works great when a friend drops by for a last minute lunch and you aren't sure what to make. It comes together quickly with simple ingredients you may already have on hand, so you can put together a homemade meal that tastes fresh and delicious without much effort. I like that it leaves time to actually sit and chat instead of trying to juggle cooking and conversation at the same time. It really takes the stress out of hosting.
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Ingredients
- Sun dried tomatoes in oil
- Garlic
- Penne or your pasta of choice
- Fresh spinach
- Homemade or store bought basil pesto
- Parmesan cheese
See recipe card for quantities.
Instructions
Step 1: Cook the pasta according to package directions. When the pasta is almost done, heat a large pot or skillet over medium heat. Add the sun dried tomatoes in oil and garlic and cook for 1 to 2 minutes until warmed through.
Step 2: Add the fresh spinach on top of the sun dried tomatoes in the pot.
Step 3: Drain the pasta and immediately add the hot pasta on top of the spinach.
Step 4: Add the basil pesto on top of the pasta. Stir until the spinach wilts and the pesto evenly coats the pasta. Spoon into bowls and top with parmesan cheese.
Substitutions and Variations
- Gluten free - to make this recipe gluten free, use gluten free pasta.
- Vegan - to make this recipe vegan, use a vegan pesto and a vegan parmesan cheese or omit both. If you omit the pesto, then don't drain the sun dried tomatoes.
- Spinach - if you don't like or have spinach, you can use arugula instead.
- Parmesan cheese - I recommend buying a chunk of real Parmigiana Reggiano and grating it yourself. If Parmigiano Reggiano is too expensive, Grana Padano is usually cheaper and a good substitute.
- Meat - you can easily add cooked bacon, shrimp or chicken (even leftover rotisserie chicken) to this dish at the same time that you add the pasta and pesto.
Equipment
A medium saucepan and a large pot or skillet is helpful for this recipe.
Storage
Store pesto pasta in an airtight container in the refrigerator for up to 2-3 days.
Next Level Tips
- I love using penne with this dish, but I've also used rigatoni (maybe you have some leftover after making shrimp rigatoni?) and farfalle when I'm feeling a little fancy. You can really use any pasta. However, if you're using a smaller sized pasta, I recommend cutting the sun dried tomatoes and spinach in half to match the size of your pasta.
- I also like to match my parmesan cheese size to the size of my pasta, which is why I use shavings with this dish. You can also use shreds or finely grated parmesan cheese. Whatever shape you choose, I recommend buying a hunk of real Parmigiana Reggiano cheese and grating it yourself with a normal grater, a microplaner or a cheese shaver. It's cheaper to grate it yourself, tastes better and doesn't include the additives that are in pre-shredded cheese. If you want to read a little more about Parmigiana Reggiano cheese, check out my portobello mushroom parmesan recipe.
FAQ
No, there's a scale in al dente pasta and it comes down to personal preferences. On a scale of raw to mushy, I'm an al dente +2. The best way to cook your pasta is according to the package or recipe (if you're using fresh pasta) directions. However, I find that almost all pasta needs to be taste-tested for doneness. (Carefully fish out a piece of pasta, drop it on a plate and taste it once it's cool enough to pick up with your fingers.) Taste the pasta once it starts to look soft and done or when the time is up on the package instructions, whichever comes first. If it's not done to your liking, wait another 1-2 minutes and taste again. For more information, check out this quick article about al dente pasta.
Yes, you can use almost any pasta for pesto pasta with sun dried tomatoes. Penne, rigatoni, farfalle and spaghetti all work well since they hold onto the basil pesto and mix easily with the spinach and sun dried tomatoes. I would just recommend cutting the sun dried tomatoes and spinach in half if you are using a small pasta.
No, you do not need to cook the spinach separately. The hot pasta wilts the fresh spinach quickly when it is layered in, making it soft and tender in about 1 to 2 minutes.
Yes, store bought basil pesto works just fine in pesto pasta with sun dried tomatoes. Homemade pesto is probably better if you prefer a fresher flavor, but both options will coat the pasta well.
You can add cooked chicken, shrimp or bacon to pesto pasta with sun dried tomatoes. Add the cooked protein at the same time as the basil pesto so it warms through and mixes evenly with the pasta.
Pairing
These are my favorite dishes to serve with pesto pasta:
Pesto Pasta With Sun Dried Tomatoes
Equipment
- 1 medium saucepan
- 1 large pot or skillet
Ingredients
- 8 ounces penne or pasta of choice
- 1 teaspoon salt
- ½ cup sun dried tomatoes, packed in oil lightly drained
- 2 large or 3 medium cloves garlic minced
- 2 packed cups spinach
- ⅓ cup basil pesto homemade or store bought
- parmesan cheese for garnish
- salt and pepper to taste
Instructions
- Bring a medium saucepan of water to a boil for the pasta. Slightly drain the sun dried tomatoes, reserving 1-2 tablespoons of the oil. Mince the garlic, measure the spinach and grate the parmesan cheese.
- Cook the pasta according to the package instructions. When the pasta is almost done, heat a large pasta pot or a large skillet over medium heat. Add the sun dried tomatoes and cook for 1-2 minutes until the sun dried tomatoes are heated through.
- Drain the pasta. Add the spinach to the pot with the sun dried tomatoes, then immediately add the hot pasta omelette top of the spinach. Add the basil pesto last.
- Stir everything together until the spinach wilts and the pesto evenly coats the pasta, about 1-2 minutes. The spinach will soften, shrink down turn bright green from the heat of the pasta and the pot.
- Remove from the heat once the spinach has wilted. Add the pasta to serving bowls and top with the parmesan cheese.
- Add salt and pepper to taste. Keep in mind that the pesto, parmesan cheese and sun dried tomatoes already add salt. Enjoy!
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