Spaghetti with Sun Dried Tomatoes & Spinach
Ingredients
The pasta
-
1
box
Whole Grain Barilla Spaghetti
The sauce
-
¼
cup
extra-virgin olive oil
-
1
head
garlic cloves, peeled and thinly sliced lengthwise
-
1
cup
chopped sun dried tomatoes, packed in oil
-
5
cups
washed spinach leaves
-
2
tablespoons
balsamic vinegar
-
1
cup
crumbled feta cheese
-
to taste
salt and black pepper
Instructions
- Cook spaghetti in boiling salted water until al dente, about 7 minutes. Reserve 1 cup of pasta cooking water and drain the pasta.
- Heat olive oil in a small skillet over medium heat until it shimmers, then cook garlic until golden, about 3 minutes. Transfer garlic to paper towels to drain.
- In a large skillet, heat 1 tablespoon of oil from the sun dried tomatoes. Add sun dried tomatoes, spinach, and balsamic vinegar. Cook until spinach is wilted, about 3-4 minutes.
- Toss the spaghetti with the sun dried tomatoes and spinach. Stir in ½ cup of reserved pasta water. Season with salt and pepper.
- Sprinkle with feta cheese and toasted garlic chips. Serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
18g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
30mg
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