Sun Dried Tomato Pesto Pasta

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 lb pasta (any variety, but I used farfalle)

2 cups spinach

1 cup cherry tomatoes (, halved)

1/4 cup sun dried tomato pesto

1/4 cup sun dried tomatoes (, chopped)

Pasta water as needed

1 teaspoon lemon juice

Fresh basil to garnish

Grated parmesan/nutritional yeast to garnish

Red pepper flakes to garnish

Directions

Cook the pasta according to package instructions.

With 30 seconds left in the cooking process, add the spinach and allow it to wilt.

Drain the pasta (and spinach) and transfer it back into the pot.

Add the cherry tomatoes, pesto and sun dried tomatoes. Stir to combine and add a splash of pasta water as needed. Stir in lemon juice, taste and add salt or pepper as desired.

Divide evenly between four bowls. Garnish with fresh basil, grated parmesan and pepper flakes if desired!

Nutrition

• Serving Size: 1.5 cups
• Calories: 474 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Cholesterol: 1 mg
• Sodium: 182 mg
• Total Carbohydrate: 93 g
• Dietary Fiber: 6 g
• Total Sugars: 8 g
• Protein: 17 g