Spaghetti with Sun Dried Tomatoes & Spinach

Why This Spaghetti with Sun Dried Tomatoes and Spinach Is My Go-To Weeknight Dinner

The tangy sun dried tomatoes, the wilted spinach, the salty feta, and those crispy garlic chips, this spaghetti has a lot going on, but it all comes together in under 20 minutes. I love how the balsamic vinegar brightens everything without making it sour. The first time I made it, I was skeptical about that vinegar, but it really works. Now it’s my favorite quick weeknight dinner when I want something that feels special but takes almost no effort.

3 Reasons to Make This Healthy Spaghetti Tonight

• It’s ready in the time it takes to boil pasta, about 15 minutes from start to finish.
• The garlic chips add a crunchy texture that contrasts with the tender spinach and soft pasta.
• You only need one pot for the pasta and one skillet for the sauce, so cleanup is minimal.

Key Ingredients for This Quick Weeknight Dinner

• Sun dried tomatoes packed in oil: They bring intense, concentrated tomato flavor and the oil is used for cooking. If you only have dry-packed, rehydrate them in hot water and add extra olive oil to the skillet.
• Feta cheese: Its salty, tangy crumbles balance the sweetness of the balsamic and sun dried tomatoes. Substitute with goat cheese, ricotta salata, or a dairy-free feta.
• Whole grain spaghetti (Barilla): The nutty flavor and firm texture hold up well to the sauce. Regular spaghetti or any long pasta works too, just adjust cooking time.

Kitchen Tools for This Sun Dried Tomato Pasta

• Large pot for boiling pasta
• Small skillet for toasting garlic chips
• Large skillet for cooking the sauce
• Slotted spoon for removing garlic
• Colander for draining pasta

Tips for Making the Best Sun Dried Tomato Pasta

When toasting the garlic, keep a close eye on it. Those thin slices go from golden to burnt in seconds. I like to use a slotted spoon to transfer them to paper towels as soon as they turn light brown, they’ll continue to crisp as they cool. Reserve a full cup of pasta water even though you only stir in half at first. The extra starchy water is your secret weapon for loosening leftovers or adjusting the sauce consistency if the pasta sits too long.

Expert Advice for a Flavorful Spinach Pasta

Don’t skip the oil from the sun dried tomatoes. That tablespoon carries concentrated tomato flavor and a little sweetness that plain olive oil can’t match. If you’re using dry-packed sun dried tomatoes, rehydrate them in hot water for 10 minutes, then drain and chop them before adding to the skillet. For the spinach, use the whole 5-ounce bag, it looks like a mountain at first but wilts down to almost nothing. Cook it just until it’s bright green and tender, about 3 minutes, so it doesn’t turn mushy.

Tips for Crispy Garlic Chips on This Sun Dried Tomato Pasta

The garlic chips are a small detail that makes a big difference. Slice the cloves as thinly and evenly as possible, a mandoline works great, but a sharp knife is fine. Heat the olive oil over medium heat until it shimmers, then add the garlic in a single layer. Cook, stirring occasionally, until the slices turn pale gold, about 3 minutes. Don’t walk away; they go from perfect to burnt in seconds. Transfer them immediately to paper towels to drain and crisp up. Sprinkle them over the finished pasta just before serving so they stay crunchy.

Easy Variations for This Feta Cheese Pasta

To turn this into a heartier meal, add grilled chicken, shrimp, or chickpeas right before serving. For a dairy-free version, skip the feta or use a vegan feta alternative, the dish still has plenty of flavor from the sun dried tomatoes and balsamic. If you like heat, stir in a pinch of red pepper flakes along with the spinach. You can also swap the whole grain spaghetti for regular spaghetti, linguine, or even gluten-free pasta; just adjust the cooking time according to the package.

What to Serve with This Balsamic Vinegar Pasta

I like to serve this spaghetti with a simple arugula salad dressed with lemon juice and olive oil, the peppery greens play nicely with the sweet-tangy balsamic. A slice of crusty bread is great for sopping up any leftover sauce in the bowl. If you’re making it a full meal, add a side of roasted broccoli or sautéed zucchini. A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the feta and sun dried tomatoes.

How to Store Leftover Spaghetti with Sun Dried Tomatoes and Spinach

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, so when you reheat it, add a splash of reserved pasta water or a drizzle of olive oil to bring back the moisture. I recommend keeping the feta separate if you’re storing for more than a day, it can get soggy and lose its crumbly texture.

Can You Freeze This Easy Pasta Recipe?

Freezing is not ideal because the pasta becomes mushy and the spinach turns watery when thawed. If you absolutely need to freeze it, do so without the feta cheese. Place the cooled pasta in a freezer-safe container, press out as much air as possible, and freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat in a skillet with a little water or olive oil, stirring frequently. The texture won’t be as good as fresh, but it’s still edible.

Best Ways to Reheat This Whole Grain Spaghetti

The best method is a skillet over medium heat. Add a splash of water or olive oil and toss the pasta until it’s hot and the sauce loosens up, about 3 minutes. If you’re in a hurry, the microwave works, put the pasta in a bowl, cover with a damp paper towel, and heat in 30-second bursts, stirring in between. Add a little water if it looks dry. Avoid high heat, which can make the feta rubbery.

Spaghetti with Sun Dried Tomatoes and Spinach FAQs