Sun-Dried Tomato Linguine

Sun-dried tomatoes just might become a staple in your pantry! They deliver an intense tomato flavor, and they are conveniently available all year round.

Serves: 8Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8


  • 20 dry sun-dried tomatoes
  • 1 1⁄2 cups boiling water
  • 1⁄2 cup grated Parmesan cheese
  • 1⁄2 cup tightly packed fresh parsley sprigs
  • 2 tsp. olive oil
  • 1⁄8 tsp. salt
  • 6 cloves garlic
  • Nonstick cooking spray
  • 1 lb. fresh spinach
  • 1⁄4 cup fresh basil
  • 12 oz. linguine


  • Combine tomatoes and boiling water in a small bowl. Let stand for 5 minutes. Drain, reserving 1 cup liquid.
  • Combine tomatoes, reserved liquid, cheese, parsley sprigs, olive oil, salt, and garlic; set aside.
  • Prepare spinach by removing stems; wash leaves thoroughly and pat dry. Shred spinach and add basil.
  • Coat a large, heavy saucepan with cooking spray and place over medium heat until hot. Add spinach. Cover and cook until spinach wilts, stirring occasionally. Add tomato mixture and warm through.
  • Cook pasta according to package directions, omitting salt. Drain well. Combine pasta with spinach and tomato mixture, and toss until well combined.