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


  1. Cook pasta according to package directions. Drain and reserve about 1/2-1 cup of the cooking liquid.
  2. 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.
  3. 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)
  4. Serve immediately, garnishing with more lemon zest and parmesan cheese.