Ingredients

The following ingredients have 4 Servings
  • 12 oz. Barilla Spaghetti
  • Salt and freshly ground black pepper
  • 1 (8.5 oz) jar sun dried tomatoes in olive oil with herbs,* (chopped, oil drained and reserved)
  • 1 Tbsp minced garlic
  • 8 oz. baby spinach, (roughly chopped)
  • 1/2 cup chopped fresh basil
  • 1/3 cup finely shredded parmesan cheese, (plus more for serving)
  • 1/4 cup pine nuts

Instruction

  • Cook spaghetti according to package instructions. Drain while reserving 1/2 cup pasta water.
  • Once spaghetti is about halfway cooked through, heat oil from sun dried tomato jar in a large pot over medium heat (they're should be 1/4 cup, if needed use some olive oil).
  • Add garlic and saute 30 seconds. Add spinach and sun dried tomatoes and saute until just spinach wilts about 2 minutes.
  • Toss drained spaghetti into pot with spinach. Thin with pasta water as needed, season with salt and pepper to taste.
  • Toss in basil and parmesan. Serve warm topping each serving with pine nuts and parmesan.