Spinach and Sun-Dried Tomato Tagliatelle - Once Upon A Homestead Recipes
Share
This Spinach and Sun-Dried Tomato Tagliatelle is a vibrant and flavorful dish that highlights the freshness of spinach, the tanginess of sun-dried tomatoes, and the aromatic essence of basil. Tossed with al dente tagliatelle and finished off with a sprinkle of Parmesan cheese, this pasta recipe comes together quickly, making it ideal for a delicious weeknight dinner. Enjoy this comforting dish that’s sure to satisfy your taste buds!
Spinach and Sun-Dried Tomato Tagliatelle Pasta - Once Upon A Homestead Recipes
Rated 5.0 stars by 1 users
Category
Pasta
Cuisine
Italian
Author:
Once Upon A Homestead Recipes
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
Calories
600
This Spinach and Sun-Dried Tomato Tagliatelle is a vibrant and flavorful dish that highlights the freshness of spinach, the tanginess of sun-dried tomatoes, and the aromatic essence of basil. Tossed with al dente tagliatelle and finished off with a sprinkle of Parmesan cheese, this pasta recipe comes together quickly, making it ideal for a delicious weeknight dinner. Enjoy this comforting dish that’s sure to satisfy your taste buds!
Ingredients
- 200g tagliatelle pasta
- 150g fresh spinach, washed and chopped
- 100g sun-dried tomatoes, chopped
- 50g fresh basil leaves
- 50g grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions
- Cook the tagliatelle pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
- In the same pot, heat the olive oil over medium heat. Add the sun-dried tomatoes and sauté for about 2 minutes.
- Add the spinach and cook until wilted, approximately 2-3 minutes. Season with salt and pepper.
- Add the cooked tagliatelle to the pot and toss to combine with the spinach and sun-dried tomatoes.
- Stir in the fresh basil and half of the grated Parmesan cheese until well mixed. Serve hot, garnished with remaining Parmesan.