Published on May 10, 2025

Don’t you love it when you try a new recipe and you instantly know that it’s a keeper? A dish must meet a lot of requirements to go into my regular dinner time rotation. It needs to be on the table in 30 minutes or less, have at least one serving of vegetables, and be so good that everyone cleans their plates. Bonus points if it only requires one pot or pan. This Spinach and Sun-Dried Tomato Pasta fits the bill perfectly thanks to some clever cooking techniques and bold ingredients.

Beyond the obvious ones in the recipe name, there are some other ingredients that make this dish taste like more than the sum of its parts.

The recipe has a clever way of cooking the spinach. Instead of sauteing it in a separate pan—and having more to clean up—you place the leaves in a colander as the pasta is cooking. When the noodles are done, you drain them, pouring the hot pasta water over the spinach, which wilts it perfectly.

Because the sun-dried tomatoes and spinach are always available at the supermarket, this recipe is easy to make any time of the year—just another reason to add it to your dinner time rotation.