Name: Pasta with Spinach and Sun-dried Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 200 g wholewheat pasta; 1 tbsp extra virgin olive oil; 1 onion, peeled and chopped; 1 clove of garlic, peeled and crushed; 400 g tinned tomatoes; 1 tsp dried oregano; 70 g sun-dried tomatoes, drained and chopped; 100 g fresh baby spinach leaves; 70 g mascarpone cheese; 1/2 lemon, zest and juice; 1 small bunch of fresh parsley, chopped; 1/2 tsp salt; pepper to taste

Jump to Recipe - Print Recipe

For an easy weeknight meal, you must try this Pasta with Spinach and Sundried Tomatoes. A creamy pasta recipe featuring fresh spinach and tangy sundried tomatoes, all brought together with rich mascarpone for a delicious meal. Ready in just 30 minutes, this quick dinner recipe is perfect for busy days when you need a satisfying and healthy meal.

Pasta with spinach and sun-dried tomatoes served on a plate

Why you should make this

Rich and creamy: The mascarpone pasta sauce adds a velvety richness that complements the tangy sundried tomatoes and fresh lemon.

Budget-friendly and vegetarian: this vegetarian pasta dish is a great meat free, nutritious meal that’s kind on your wallet.

Quick and easy: This simple spinach pasta recipe comes together in just 30 minutes, making it a perfect choice for busy weeknights.

Mediterranean-inspired flavours: If you love fresh Mediterranean flavours, this easy weeknight pasta will be a hit.

Variations

There are a number of ways you can switch up this recipe according to your tastes. Here are some ideas to try:

Add extra protein: there is protein in this dish from the mascarpone and pasta, but you can increase the protein content by adding cooked chicken, prawns, or chickpeas.

Mix in other vegetables: Feel free add other vegetables like peppers, courgette (zucchini), or mushrooms. Sauté them along with the onion and garlic.

Experiment with cheese: Swap the mascarpone for other cheeses like ricotta or cream cheese for different flavours. You can also sprinkle grated Parmesan on top.

FAQs

Are sun-dried tomatoes good for dieting?

Sun-dried tomatoes can be enjoyed as a part of a balanced diet. They are usually stored in a jar of oil which means they are around ten times higher in calories than tinned tomatoes. 100g of drained sundried tomatoes has around 190 kcals whereas 100g of tinned tomatoes has just 19 kcals. The portion size should therefore be kept relatively small if you are trying to lose weight.

Is pasta unhealthy or healthy?

Pasta is a nutritious starchy carbohydrate. It provides our body with energy, protein, fibre and micronutrients including iron and B vitamins. Choosing wholewheat pasta increases the fibre content. Pasta is also low in salt and saturated fat. Just be careful what you have with your pasta. Sauces made with lots of cheese and cream will be less healthy than tomato and vegetable based sauces.

What is the benefit of eating spinach?

Spinach is high in fibre, potassium, vitamin A, vitamin C, vitamin K, iron and antioxidants. It’s also low in calories and saturated fat. The nutrient profile of spinach has many health benefits, including lowering blood pressure and reducing our risk of cancer.

Ingredients

Pasta – you can use any pasta. Try wholewheat to increase the fibre content.

Olive oil – I like to use extra virgin olive oil for its flavour and nutrient profile.

Sundried tomatoes – these can be found in most supermarkets. Drain off as much of the oil as you can.

Onion

Mascarpone cheese

Garlic – fresh garlic is best in this recipe but you could use garlic powder.

Spinach – i like to use fresh spinach but you could swap for frozen spinach instead.

Tinned tomatoes

Lemon – fresh lemon is needed to add the zesty flavour at the end and cut through the richness.

Dried oregano

Salt and pepper

How to Make Pasta with spinach and sundried tomatoes

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.

Sauté the onion and garlic: In a large pan, heat the olive oil over a low to medium heat. Add the diced onion and garlic and sauté until softened, about 5 minutes.

Add the tomatoes and seasoning: Pour in the tinned tomatoes, sundried tomatoes, and oregano. Stir and let the mixture simmer for 5 minutes.

Incorporate the spinach: Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Stir regularly.

mascarpone added to the tomato sauce in the pan

Stir in the mascarpone: Add the mascarpone cheese and stir until hot and well-combined.

parsley and lemon added to the sauce in the pan

Finish with lemon and parsley: add the lemon zest, lemon juice and parsley to the sauce, and season with salt and pepper to taste.

Coat the pasta: toss in the cooked pasta, stirring to coat the pasta in the sauce.

Serve: Plate the pasta and garnish with extra parsley and a light drizzle of olive oil if desired.

Storage instructions

Let the pasta cool to room temperature before storing it.
Place leftovers in an airtight container and refrigerate for up to 3 days.
For longer storage, freeze the pasta in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Reheat Instructions

Stovetop: Heat a small amount of olive oil or water in a pan over medium heat, then add the pasta. Stir occasionally until warmed through, adding a bit more liquid if needed to loosen the sauce.
Microwave: Place the pasta in a microwave-safe dish and cover loosely with a lid. Microwave on medium power in 1-minute intervals, stirring in between, until heated thoroughly.
Oven: For larger portions, place the pasta in an oven-safe dish, cover with foil, and heat in a preheated oven at 180°C (350°F) for 10-15 minutes, or until heated through.