This Sun Dried Tomato Pesto Pasta is a quick, flavorful weeknight dinner that’s both satisfying and nutritious.
Packed with fiber-rich spinach, protein from pasta, and heart-healthy fats from sun-dried tomato pesto, it’s a vibrant, plant-forward meal.
Ready in just 20 minutes, it’s perfect for busy evenings, easy meal prep, and anyone craving a wholesome, colorful pasta dish.
Creamy Sun-Dried Tomato Pesto Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 colander for draining
- 1 Wooden Spoon or Spatula (for stirring)
- 1 knife for chopping sun-dried tomatoes
- 1 Cutting Board
Ingredients
- 1 lb pasta any variety, e.g., farfalle
- 2 cups fresh spinach
- 1 cup cherry tomatoes halved
- 1/4 cup sun-dried tomato pesto
- 1/4 cup sun-dried tomatoes chopped
- 1 teaspoon lemon juice
- Pasta water as needed for desired consistency
- Fresh basil leaves for garnish
- Grated parmesan or nutritional yeast for garnish
- Red pepper flakes optional, for garnish
Instructions
- Prepare the Pasta Base: Bring a large pot of water to a rolling boil over high heat. Once boiling, generously salt the water—it should taste like the sea. This enhances the flavor of the pasta. Add 1 lb of your chosen pasta (farfalle, penne, or fusilli work well) and cook according to the package directions, stirring occasionally to prevent sticking.
- Wilt the Spinach: When there are about 30 seconds remaining on the pasta’s cooking time, add 2 cups of fresh spinach directly into the boiling water. Gently stir to help it wilt evenly. The spinach will soften quickly and maintain its bright green color, adding freshness, nutrients, and a vibrant contrast to the pasta.
- Drain the Pasta and Spinach: Once the pasta is tender but firm to the bite (al dente), pour everything into a colander to drain. Shake gently to remove excess water. Return the drained pasta and wilted spinach to the pot. Using the same pot allows the flavors to meld as you mix in the remaining ingredients.
- Add Sun-Dried Tomato Ingredients: Add 1 cup of halved cherry tomatoes, 1/4 cup of chopped sun-dried tomatoes, and 1/4 cup of sun-dried tomato pesto to the pot. Using a wooden spoon or spatula, gently fold the ingredients into the pasta, ensuring each piece is evenly coated. The pesto will cling to the pasta, bringing a rich, tangy flavor that complements the sweetness of the tomatoes.
- Adjust Consistency with Pasta Water: To create a slightly creamy texture, add a splash of reserved pasta water, about 2–3 tablespoons at a time. Stir gently and check consistency. This starchy water helps the sauce cling to each piece of pasta without needing extra oil or cream, keeping the dish light yet flavorful.
- Brighten the Flavor with Lemon: Stir in 1 teaspoon of fresh lemon juice to the pasta. The citrus adds a bright, zesty note that balances the richness of the pesto and enhances the natural sweetness of the cherry tomatoes. Taste and season with salt and freshly cracked black pepper as needed, adjusting to your preference.
- Plate the Pasta: Divide the finished pasta evenly among four bowls or plates. Take care to distribute the cherry tomatoes and spinach evenly so every serving looks colorful and inviting.
- Garnish for Presentation and Flavor: Top each serving with a few fresh basil leaves for aroma and color. Sprinkle with grated parmesan or nutritional yeast for a cheesy, nutty note, and add a pinch of red pepper flakes if you like a gentle heat. Garnishes not only enhance flavor but elevate the dish’s visual appeal.
- Serve and Enjoy: Serve the pasta immediately while warm. The combination of tender pasta, wilted spinach, juicy tomatoes, and flavorful pesto creates a satisfying, wholesome meal perfect for weeknights, lunchboxes, or casual dinners with family and friends.
Notes
- For the best flavor, use high-quality sun-dried tomato pesto—either store-bought or homemade. Homemade versions often offer a fresher, more vibrant taste.
- Feel free to swap farfalle with penne, fusilli, or even whole wheat pasta for a slightly different texture or higher fiber content.
- To keep the dish plant-based or vegan, substitute parmesan with nutritional yeast. It adds a cheesy, nutty flavor without dairy.
- Adjust the amount of pasta water gradually; it helps create a light, glossy sauce without making the dish watery.
- Fresh herbs elevate the flavor dramatically. Don’t skip basil, but you can also experiment with parsley or oregano for variation.
Chef’s Secrets: Tips For Perfection
For the richest flavor, allow the pasta to finish cooking with the spinach in the boiling water.
This method not only softens the greens but also infuses the pasta with subtle vegetal notes.
When combining the pasta with pesto, always stir gently to avoid crushing the cherry tomatoes.
If you like a slightly smoky, deeper flavor, consider lightly sautéing the sun-dried tomatoes in a teaspoon of olive oil before mixing them in.
Using a small splash of reserved pasta water at the end helps the pesto coat every strand of pasta evenly, creating a luscious, silky texture without extra cream.
Serving Suggestions: Delicious Pairing Ideas
This pasta shines on its own, but you can pair it with a crisp side salad, such as arugula with lemon vinaigrette, to add refreshing contrast.
For extra protein, top with grilled chicken, shrimp, or roasted chickpeas.
Serve with warm, crusty bread to soak up any leftover pesto sauce.
A chilled glass of white wine, like Pinot Grigio or Sauvignon Blanc, complements the tangy sun-dried tomatoes and fresh basil beautifully.
Storage Tips: Keep Fresh Longer
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3–4 days.
To reheat, add a splash of water or vegetable broth and gently warm in a pan over medium heat to prevent sticking.
Freezing is possible, but the texture of the spinach may change slightly, so it’s best to freeze before adding delicate greens.
For make-ahead meal prep, store the cooked pasta and pesto separately and combine just before serving to maintain freshness and vibrant flavors.
Frequently Asked Questions
1. Can I use another type of pasta?
Absolutely! Penne, fusilli, rotini, or even whole wheat pasta work wonderfully.
Choose a shape that holds the pesto sauce well, ensuring each bite is flavorful.
2. Is this recipe vegan-friendly?
Yes! Simply substitute the grated parmesan with nutritional yeast to keep it completely plant-based while maintaining a cheesy, savory taste.
3. Can I make this dish ahead of time?
Yes, but for best results, store the pasta and pesto separately and combine just before serving.
This keeps the flavors fresh and prevents the spinach from overcooking.
4. How can I make it creamier without dairy?
You can blend in a small amount of soaked cashews, a spoonful of coconut cream, or even extra pasta water to create a creamy consistency without adding cheese or cream.
5. What can I add to increase protein content?
Add grilled chicken, shrimp, tofu, or roasted chickpeas.
Even a sprinkling of hemp seeds or pumpkin seeds adds a subtle crunch and boosts protein content while keeping the meal wholesome.
