This quick and healthy spaghetti dish is one of our favorite weeknight meals.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
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Ingredients
113.25 oz box Whole Grain Barilla Spaghetti
1/4cupextra-virgin olive oil
1head garliccloves peeled and thinly sliced lengthwise
1cupchopped sun dried tomatoespacked in oil
5cupswashed spinach leaves
2tablespoonsbalsamic vinegar
1cupcrumbled feta cheese
Salt and black pepperto 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.