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Sun-Dried Tomato Spinach Rigatoni
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Main Course, Side Dish
Servings: 4 humans
Author: Tiffany
  • 1/2 lb rigatoni (or your favorite pasta)
  • 4 oz sun-dried tomatoes, drained
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 cup fresh spinach
  • 1/4 cup fresh basil
  • 1/4-1 tsp red pepper flakes (to taste - we like it hot so I used 1 tsp)
  • 1/4 cup freshly grated parmesan cheese (more to top when serving)
  1. Boil a pot of water and prepare pasta to package directions. 

    My rigatoni took 12 minutes to al dente.

  2. Puree the sun-dried tomatoes, red pepper flakes, olive oil and basil together in a food processor until it's a paste consistency. 

    You can chop the tomatoes up finely and combine the ingredients together in a bowl if you don't have a food processor.

  3. Heat a large skillet to medium and add chopped garlic. Cook for 1-2 minutes, stirring around so it doesn't burn.

  4. Add the cooked pasta to the skillet with the garlic and toss. 

  5. Add the sun dried tomatoes and combine well.

  6. Add the spinach and toss gently to combine. 

  7. Let all ingredients warm up together and the spinach wilt a bit while you gently stir for 1-2 minutes.

  8. Plate your pasta and grate a little fresh parmesan over the top.

  9. Serve immediately!

    Serving suggestions: side salad and/or garlic bread :)