Pasta with Spinach, Onions and Sun-dried Tomatoes
Prep time
Cook time
Total time
This 4 ingredient, 15 minute pasta is a crowd pleasing, quick and easy weekday meal packed with nutrients and delicious! Adjust quantity of onion or sun dried tomato to tastes. Serve as is or top with feta or ricotta salata.
Recipe type: Dinner, Pasta, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 2-4 servings
  • Sun dried tomatoes packed in oil, approximately 10 chopped, feel free to add more or less depending on tastes
  • 1-2 tablespoons of the sun dried tomato oil
  • ½ - 1 red onion, chopped (about 1 cup)
  • 1 5 oz container of chopped spinach
  • 1 box gluten-free pasta of your choice (we used Banza chickpea shells)
  • salt and pepper to taste
Optional toppings
  • feta or ricotta salata
  1. Bring salted water to a boil and prepare pasta according to package.
  2. Meanwhile, prepare the vegetables. In a large skillet over medium heat, add 1-2 tablespoons of oil from the sun-dried tomato jar.
  3. Add red onion and saute 5 minutes or until tender.
  4. Add spinach (it seems like a lot but quickly reduces once it starts to wilt) and cover for 1-2 minutes stirring occasionally, until wilted.
  5. Stir in sun-dried tomatoes and let mixture cook and reduce while the pasta finishes cooking.
  6. Reserve ½ cup of pasta water before draining pasta.
  7. Then drain pasta and add to the vegetable mixture. Mix well, adding some reserve pasta water or extra sun dried tomato oil as needed or desired to make creamier.
  8. Season with salt and pepper to taste
  9. Serve as is or with feta or ricotta salata.
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