Easy Pasta with Sundried Tomato Pesto
This pasta with sundried tomato pesto is an easy weeknight dinner made with pasta, spinach, and a rich sundried tomato pesto sauce. Ready in about 20 minutes, it's simple, flavorful, and easy to customize.
Servings 4
Calories 314kcal
Equipment
Ingredients
- 1 cup sundried tomato pesto
- 8 oz pasta
- 2 cups baby spinach (or kale)
- 1/4 teaspoon salt (if needed)
- 1 cup water from cooking liquid
Instructions
- Bring water to a boil in a large pot over high heat.
- Once boiling, cook the pasta according to package directions.8 oz pasta
- Right before draining, take 1 cup of the cooking liquid from the pot and reserve it for the sauce.1 cup water from cooking liquid
- Drain the pasta in a colander and return it to the hot pot (turn off the heat).
- Add the sun dried tomato pesto just made, and the spinach to the pasta.1 cup sundried tomato pesto, 2 cups baby spinach (or kale)
- Pour over 3/4 cup of the hot liquid that was reserved from cooking, trying to wilt the spinach. Stir well to incorporate the water (about 1 minute).1 cup water from cooking liquid
- Add up to 1/4 cup more cooking liquid depending on how you like your sauce.
Notes
- Reserve the pasta water. Before draining the pasta, save at least 1 cup of the cooking water. The starches in the water help loosen the sundried tomato pesto and create a silky sauce that coats the pasta evenly.
- Adjust the consistency as needed. Sundried tomato pesto is much thicker than traditional pesto. Add pasta water a little at a time until the sauce reaches your desired consistency.
- Use a higher protein pasta if you want a more filling meal. Chickpea and lentil pasta add extra protein and fiber, making this simple pesto pasta more satisfying without adding additional ingredients or cooking steps.
Nutrition
Calories: 314kcal | Carbohydrates: 52g | Protein: 10g | Fat: 7g | Fiber: 4g | Sugar: 7g
