*This post (Sun-Dried Tomato Spinach Pasta) is sponsored by Barilla Pasta, but all content and opinions are my own* 

By the time Christmas rolls around, my family and I are over regular holiday food.  Some years ago we started a new tradition for Christmas which typically includes a great pasta dish, a beautiful red sauce and something green keeping with the season’s colors.  This year, I’ve teamed up with Barilla to create the perfect pasta dish for our relaxed Christmas affair, creating a Sun-Dried Tomato Spinach Pasta.

During the holiday season, HEB has you covered with ingredients for your traditional holiday fare as well as your new traditions you are creating this season.  All of the ingredients for this recipe can be found at your local HEB including the Barilla Penne Pasta featured below.  Using Barilla pasta is a great way to expand on your great holiday traditions or create new ones.

Sun-Dried Tomato Spinach Pasta

Servings 4

Ingredients

  • 2 Cups Barilla Pasta
  • 8 Oz Jar of Sun-Dried Tomato
  • 1/4 Cup Spinach
  • 4-5 Basil Leaves (or 1/2 Tablespoon of basil paste)
  • 1 Garlic Clove (or half)
  • Cheese for Topping I used Parmigiano Reggiano but any shredded cheese would work.

Instructions

  1. Using the Barilla boiling instructions, boil your pasta in salted water for 11-12 minutes or until al dente.

  2. While the pasta is bowling, begin to prepare your sauce.  First drain about half of the oil from your jar of sun dried tomatoes.  You will need some of the remaining oil for the sauce.   Pour your sun dried tomatoes into a food processor.  Add in your garlic and basil.  Puree mixture until basil evenly mixed.  Set aside.

  3. Drain pasta and add sauce to pasta while still warm.  Mix well coating all of the pasta with the sauce.   Next add in your fresh spinach.

  4. Grate your cheese over the top of your dish.  Serve warm or cold. 

Recipe Tips

  • Be sure to cook it al dente!  Barilla Pasta is best served al dente meaning that you do not overcook it and it still maintains it’s form.  For al dente, stick to about 11-12 minutes  of cook time.  This dish really highlights the great Barilla pasta and overcooking it will affect the overall taste of the dish.
  • If you have a larger garlic clove, I would recommend halving it for this recipe. The garlic lover that I am, I added the largest garlic clove known to man and it has followed me.  So less is more here trust me.
  • Feel free to add a protein to this dish like chicken if you plan to use it as a main dish.  It will also make a great side dish. 

Takeaway

What a year this has been!  While some aspects of the holidays may not be quite what we are used to, my plan is to bring in as many traditions as I can.  My plan is to safely gather with those I can (even if it is remotely) and cook some great food! Happy Holidays to you all!

Be sure to grab your Barilla Pasta from HEB this holiday season