Ingredients:

  • 1 lb pasta (Rigatoni, Penne, or Fusilli)
  • 1 jar (8.5 oz) sun-dried tomatoes packed in oil
  • 4 cloves fresh garlic, thinly sliced
  • 1 cup reserved starchy pasta water
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 tsp crushed red pepper flakes
  • 2 cups fresh baby spinach
  • 0.25 cup fresh basil leaves, chiffonade
  • 1 tbsp fresh lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta for 1-2 minutes less than the package directions until al dente. Reserve at least 1-2 cups of starchy pasta water before draining.
  2. While the pasta boils, heat a large heavy-bottomed skillet over medium heat. Add 2 tablespoons of the oil from the sun-dried tomato jar.
  3. Add the sliced garlic and crushed red pepper flakes to the oil. Sauté for approximately 1 minute until the garlic is fragrant and translucent, being careful not to brown it.
  4. Roughly chop the sun-dried tomatoes and add them to the skillet. Sauté for 2 minutes to bloom the lycopene and intensify the savory umami flavor.
  5. Transfer the cooked pasta directly to the skillet. Pour in 1 cup of the reserved pasta water and add the grated Parmesan cheese.
  6. Toss vigorously over medium heat until the water and cheese emulsify into a glossy, velvety sauce that coats the noodles.
  7. Fold in the fresh baby spinach and lemon juice. Stir for 30-60 seconds until the spinach is just wilted. Garnish with fresh basil chiffonade and serve immediately.