This pasta dinner is studded with sweet sun-dried tomatoes, bright green spinach, and juicy roasted chicken. For the base of the sauce, first use sun-dried tomato oil. This gives the dish a beautiful red color and great flavor. (Plus, you’ll cut down on some food waste!) Save the leftover oil to make a vinaigrette or drizzle over grilled chicken.
Be sure to use a stock pot or large Dutch oven for this spinach and sun-dried tomato pasta recipe. Since you’ll be making a very large batch, you’ll need a container with high sides that’s large enough to mix everything together without making a mess. .
What I love about this recipe is how they cooked and incorporated the spinach. The pasta water poured over the spinach in a colander and the noodles are just hot enough to wilt them without overcooking them, leaving vibrant leaves all over the dish.
How to make roasted garlic
If you don’t want to use leftover roasted garlic, you can easily make it with this recipe.
Preheat oven to 450°F. Cut off the top of the garlic head, exposing the top of the clove. Place on a large piece of aluminum foil. Add 2-3 tsp. Olive oil. Sprinkle with a pinch of salt. Wrap the garlic in foil and seal tightly. Place on a baking sheet. Bake until garlic is softened, about 45 minutes. Remove from oven. Open the foil and let stand for 5 minutes. Squeeze the head of garlic and place it in a small bowl.