Pesto Pasta With Sun Dried Tomatoes
Pesto pasta with sun dried tomatoes is quick to make and easy to pull together with what you have on hand. Spinach and parmesan cheese round it out into a balanced, no stress lunch or dinner.
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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