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Spaghetti with Sun Dried Tomatoes & Spinach

Recipe from Two Peas and Their Pod

This quick and healthy spaghetti dish is one of our favorite weeknight meals.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 1 13.25 oz box Whole Grain Barilla Spaghetti
  • 1/4 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
  • Salt and black pepper to taste

Instructions

  • Cook spaghetti in a pot of boiling salted water until al dente, about 7 minutes. Reserve 1 cup pasta cooking water and drain pasta.
  • Heat olive oil in a small skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
  • In a large skillet, heat 1 tablespoon of the oil from the sun dried tomatoes. Add sun dried tomatoes, spinach, and balsamic vinegar. Cook over medium-high heat until spinach is wilted, about 3-4 minutes.
  • Toss spaghetti with the sun dried tomatoes and spinach. Stir in the 1/2 cup pasta water. Season with salt and pepper. Sprinkle spaghetti with feta cheese and toasted garlic chips. Serve warm.