Better Bites

My experiments in healthy eating, cooking, and living

Sun Dried Tomato Pasta with Spinach

Sun dried tomato spinach pasta 5

The aroma of garlic filled my tiny kitchen. The goat cheese became softer as I folded it into the pasta and vegetable mixture. At first bite, the tangy taste of the sun dried tomatoes balanced out the mild flavor of the creamy goat cheese. The still slightly crunchy orange hued bell peppers added some texture to the dish. Tonight I made sun dried tomato pasta with baby spinach. This deliciously healthy dish was complete in a quick and easy 25 minutes. After hearing so much about the benefits of dark leafy greens (& all the vitamins and minerals they provide), I thought I would incorporate them into my dinner. Find the recipe below!

Sun dried tomato spinach pasta 1sun dried tomato spinach pasta 3sun dried tomato spinach pasta 2


1/2 pound of whole wheat pasta for 2 people (with leftovers) or a pound for about 4-6 people

1 tbsp of olive oil

2 cloves of diced garlic

1 diced bell pepper (yellow, red, or orange)

8 ounces of baby spinach

1/2 tbsp of butter

1/4 tsp salt, freshly ground pepper, thyme, oregano, red pepper flakes, garlic powder, and basil

1/2 cup of sun dried tomatoes (I soaked mine in warm water to soften the dried tomatoes – this wouldn’t be necessary if they came in packaged in oil)

1 tbsp extra virgin olive oil

1/2 cup of goat cheese


1. After putting a pot of water on to boil, you can begin to chop the garlic and bell pepper.

2. Put the olive oil in a skillet and when the oil is hot add the garlic. Before the garlic becomes brown, add the bell pepper pieces to the pan.

3. Allow the bell pepper to cook for about three to five minutes. Once the pepper has softened a bit, add the spices to the frying pan and stir the mixture up.

4. Throw the spinach into the pan. It should take a few minutes (3-5) to cook down. You should put a cover on top to help the spinach cook. When the spinach has softened you can stir the mixture together and add the sun dried tomatoes.

5. At that point the pasta should be finished cooking. You can drain the pasta and then put it into a serving bowl. Then add the extra virgin olive oil (to keep the pasta from drying out). You can also add the vegetable mixture. Folding the goat cheese in is finishing touch.

*Pine nuts would be a great addition to this dish. Initially, I meant to buy feta cheese,  but I bought goat cheese instead (and it still turned out great). To give the dish a Greek twist add feta cheese and kalamata olives.


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