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Spinach & Sun-Dried Tomato Fusilli Recipe

Spinach & Sun-Dried Tomato Fusilli recipe


This is a yummy pasta dish with green spinach and red sun-dried tomatoes. It's made with twisty noodles called fusilli. You cook the noodles and mix them with cheese and tasty things like garlic and tomatoes.


4 garlic cloves, minced
20 sun-dried tomatoes, chopped
200 g baby spinach
400 g dried fusilli pasta
1/4 teaspoon red pepper flakes
50 g grated Pecorino Romano cheese
2 tablespoons capers
1 tablespoon lemon zest
2 tablespoons lemon juice
3 tablespoons olive oil
Salt to taste
Black pepper to taste


Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, usually about 10 minutes.
While the pasta is cooking, heat olive oil in a large frying pan over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.
Stir in the chopped sun-dried tomatoes and capers, and cook for another 2 minutes.
Add the baby spinach to the pan and cook until just wilted, about 2 minutes. If needed, add a splash of water to help the spinach wilt.
Drain the pasta, reserving 1/2 cup of the pasta water. Add the cooked fusilli to the frying pan with the spinach and sun-dried tomato mixture.
Toss the pasta in the pan with the grated Pecorino Romano cheese, lemon zest, and lemon juice. Add the reserved pasta water a little at a time to create a light sauce that coats the pasta.
Season with salt and black pepper to taste. Serve immediately with extra cheese on the side if desired.

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