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Sun-Dried Tomato & Spinach Pasta

A quick and easy pasta made in less than 15 minutes.

Course Main Course
Servings 4 servings
Author Meghan


  • 4 cups uncooked fusilli pasta
  • 1/2 cup sun-dried tomatoes, julienned (I buy mine in a jar with oil and strain them before use)
  • 2 large handfuls of baby spinach (or 2 cups chopped kale or other leafy green)
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tsp salt and pepper, or to taste
  • optional: 3-4 tbsp hemp seeds for extra protein

For topping

  • crumbled feta cheese for topping


  1. Start by cooking your pasta per package directions.

  2. While pasta is cooking, sauté the minced garlic in olive oil over medium-high heat. Add in the spinach and mix until wilted. Then add in the sun-dried tomatoes, salt, and pepper. Stir. Let cook for 5-10 minutes.

  3. Once pasta is cooked, strain, then add to sun-dried tomato mixture and stir well. If adding hemp seeds (optional), you can stir them in now.

  4. Serve with crumbled feta on top!