Sun Dried Tomato Spinach Pasta

Ingredients

• 16 oz. gemelli or other short shaped pasta
• 1 (8.5 oz.) jar oil packed sun-dried tomatoes
• 2 garlic cloves
• 1 cup fresh basil leaves, packed, plus extra for garnish
• 1/4 tsp. red pepper flakes
• 1 1/2 cups fresh baby spinach, packed
• 1/4 cup freshly grated Parmesan cheese, plus extra for serving
• Kosher salt and fresh ground black pepper

Instructions

1. 1

   Cook pasta in salted water according to package directions until al dente.

2. 2

   While the pasta is cooking, in a bowl of a food processor, pulse the tomatoes and their oil until finely chopped. Add garlic, basil, and red pepper flakes. Season with salt and pepper to taste. Pulse until the mixture resembles a paste-like consistency. It will be thick and you may have to stop the food processor to scrape down the sides.

3. 3

   Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the heat and stir in the spinach, sun-dried tomato pesto, and reserved cooking water. Stir until the spinach has wilted. Off heat, stir in the Parmesan cheese. Taste for salt and pepper and add more if needed.

4. 4

   Serve garnished with basil and more Parmesan cheese.