Sundried Tomato & Garlic Pasta
Updated Feb 15, 2021, Published May 14, 2015
This post contains affiliate links. Please see our disclosure policy.
Full of hearty flavor and a boost of nutrients from spinach and sunflower seeds, this dish is perfect as a side for your weeknight dinner or picnic.
Sundried Tomato & Garlic Pasta
Ingredients
- 12 ounces gluten-free orzo pasta
- 1 garlic clove, minced
- 4 tablespoons extra-virgin olive oil
- 1½ pounds fresh baby spinach
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 cup plain hummus
- 10 sundried tomatoes in oil, drained and chopped
- 3 tablespoons sunflower seeds
Instructions
- Cook the pasta according to the package directions. Drain and return the pasta to the empty pot set over medium heat. Add the garlic and olive oil. Cook for 3 minutes. Add the spinach, sea salt, and pepper. Cook for another 3 minutes or until the spinach is wilted. Remove from heat.
- Stir in the hummus and sundried tomatoes. Transfer to a large serving bowl and top with sunflower seeds.
Nutrition
Calories: 460kcalCarbohydrates: 44gProtein: 16gFat: 26gSaturated Fat: 3gSodium: 534mgPotassium: 1292mgFiber: 10gSugar: 1gVitamin A: 16065IUVitamin C: 55.7mgCalcium: 207mgIron: 7.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
