20-Minute Sun-Dried Tomato Pasta with Spinach

• Vegetarian

• Produce

  • 1 1/2 cups Baby spinach, fresh packed
  • 1 cup Basil, fresh leaves
  • 2 Garlic cloves
  • 1 (8.5 oz. jar Sun-dried tomatoes, oil packed

• Pasta & Grains

  • 16 oz Gemelli or other short pasta

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt and fresh ground black pepper

• Dairy

  • 1/4 cup Parmesan cheese

Found on littlebroken.com

Description

Ingredients

• 16 oz. gemelli or other short pasta
• 1 (8.5 oz.) jar oil packed sun-dried tomatoes
• 2 garlic cloves
• 1 cup fresh basil leaves, packed, plus more to serve
• ¼ tsp. red pepper flakes
• 1½ cups fresh baby spinach, packed
• ¼ cup shredded parmesan cheese, plus more to serve
• salt and fresh ground black pepper

Directions

• Cook pasta according to package directions until al dente, about 12 minutes.
• While the pasta is cooking, in a bowl of a food processor, pulse the tomatoes and their oil until finely chopped. Add garlic, basil, and red pepper flakes. Season with salt and pepper to taste. Pulse until the mixture resembles paste like consistency. It will be thick and you may have to stop the food processor to scrape down the sides.
• Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the heat and stir in the spinach, sun-dried tomato pesto, and reserved cooking water. Stir until the spinach has wilted slightly. Then add the parmesan cheese. Taste for salt and pepper.
• Serve with sprinkle of chopped basil and parmesan, if desired.