Spinach and Sundried Tomato Pasta

Spinach and Sun-Dried Tomato Pasta

Author Real Mom Nutrition


  • 2 cups dry whole wheat rotini pasta
  • 1/2 cup sun-dried tomatoes chopped
  • 2 large handfuls fresh baby spinach
  • 1/3 cup walnuts chopped
  • 1/3 cup parmesan cheese plus more for garnish
  • 4 tablespoons fresh lemon juice about the juice of one lemon
  • 1 heaping teaspoon lemon zest plus more for garnish
  • 3/4 teaspoon salt


  • Cook pasta according to package directions. Drain and reserve about 1/2-1 cup of the cooking liquid.
  • Return hot pasta to the pot and stir in tomatoes and spinach. Cover tightly with a lid and let sit about five minutes until tomatoes have softened and spinach starts to wilt.
  • Add rest of ingredients and stir well to combine. Add some of the cooking liquid until you get the desired consistency (I used about 1/4 to 1/2 cup)
  • Serve immediately, garnishing with more lemon zest and parmesan cheese.