Pin it
I created this Pasta with Spinach, Red Onion, and Sundried Tomatoes on one of those busy nights when I needed something quick but didn't want to sacrifice flavor. Now it's become my favorite 15-minute meal! The way the sweet sautéed onions mix with those intense sundried tomatoes and fresh spinach—it's like a little bit of magic in a bowl. Plus, it's naturally gluten-free and packed with good stuff.
Why This Recipe Is Special
What I love about this pasta dish is how it turns simple ingredients into something that tastes like it took way more effort than it did. It's perfect for those evenings when you're tired but still want a real meal. The flavors are bright and fresh, and everything comes together while the pasta cooks. It's like having a restaurant-worthy dinner in your back pocket.
Everything You'll Need
- Gluten-Free Pasta: I love using chickpea pasta—it adds such nice protein.
- Red Onion: These get so sweet when you cook them just right.
- Fresh Baby Spinach: Adds beautiful color and nutrients.
- Sundried Tomatoes in Oil: The oil is like liquid gold—don't throw it away!
Let's Make Some Magic
- Starting with the Pasta
- Get your pasta water boiling first thing. Here's a tip: save some of that starchy pasta water before draining—it's like liquid gold for making our sauce silky.
- The Veggie Magic
- While the pasta cooks, I use that flavorful oil from the sundried tomatoes to sauté the onions until they're soft and sweet. Then in goes the spinach—watching it wilt down is so satisfying.
- Adding Those Tomatoes
- The chopped sundried tomatoes go in next—they add such amazing concentrated flavor.
- Bringing It All Together
- Once the pasta's ready, I toss everything together, adding splashes of that reserved pasta water until it's perfectly silky.
- Time to Serve
- Sometimes I'll add a sprinkle of cheese or olives on top, but honestly, it's delicious just as is!
My Best Tips
After making this pasta countless times, I've learned some tricks. Always use good quality sundried tomatoes—they really make the dish. Don't be shy with the spinach—it cooks down a lot. And that pasta water? It's the secret to making everything come together perfectly.
Pin it
Frequently Asked Questions
- → Can I use regular pasta instead of gluten-free?
Yes, this recipe works with any type of pasta. Choose your favorite variety based on dietary preferences and cooking times.
- → Why reserve pasta water?
The starchy pasta water helps create a silky sauce when added back to the dish. Add a little at a time until you reach desired consistency.
- → Can I use frozen spinach?
While fresh spinach is preferred for texture, frozen spinach can work. Just thaw and drain well before using to remove excess moisture.
- → What if I don't like sun-dried tomatoes?
You can reduce the amount or substitute with fresh cherry tomatoes. The oil from the sun-dried tomatoes adds flavor, so you may want to add extra olive oil.
- → Is this dish meal-prep friendly?
Yes, this pasta can be made ahead and reheated. Add a splash of water when reheating to restore moisture, and add any cheese toppings fresh.