Looking for something new for pasta night? This Spinach and Sun-dried Tomato Pasta is fast, flavorful and not too heavy for a weeknight. The secret ingredient that makes this pasta special is za’atar. So let’s talk about that.
What is Za’atar?
Never heard of it? You don’t know what you are missing! Za’atar is a gorgeous Middle Eastern spice mixture. There are different variations but typically it contains dried oregano, thyme, marjoram, sumac and toasted sesame seeds. The flavors together are bright, earthy,tangy and nutty. It is a rich all in one spice that can be used for a variety of dishes from frittatas, avocado toast, baked or grilled chicken, roasted potatoes, and of course, pasta.
You can find za’atar at Whole Foods, Middle Eastern and Mediterranean specialty stores or on Amazon.
Can’t get enough pasta in your life? Here are some yummy pasta dishes for you to try:
Key Ingredients and Substitutions
- Pasta – Ziti or something with ridges or crevices that will trap the sauce.
- Sun-dried Tomatoes – packed in oil. You can get the strips to save yourself from having to chop whole sun-dried tomatoes.
- Capers
- Baby Spinach – Baby Arugula would also work and give the dish a peppery taste. You can also substitute 5 ounces of frozen spinach.
- Lemon – Juice and zest
- Red Pepper Flakes
- Za’atar
- Parmesan Cheese – Romano if you prefer.
- Basil – Fresh!
Preparation
- Boil the pasta, reserving some of the pasta liquid.
- Saute the sun-dried tomatoes, capers and garlic in extra virgin olive oil.
3. Add a bit of oil from the sun dried tomatoes, along with some pasta water, the spinach and lemon juice. Stir until the spinach wilts. Add the za’atar and roasted red pepper flakes.
4. Add the pasta to the sun-dried tomato mixture. Stir in the Parmesan cheese, lemon zest, basil and remaining za’atar. And you are ready to serve!
Equipment
- All-Clad 4 Quart Pan
- Large pot for boiling the pasta
Spinach and Sun-dried Tomato Pasta
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
This is not your average pasta dish. Spinach, garlic, Parmesan cheese, sun-dried tomatoes, capers, fresh basil and the star, za’atar, make this easy weeknight meal a standout in your pasta repertoire.
Ingredients
- 1 pound ziti (or other pasta that will trap the sauce)
- Salt (for the pasta water)
- 3/4 cup extra virgin olive oil
- 8.5 ounces sun-dried tomatoes, roughly chopped, plus 1 teaspoon of the sun-dried tomato oil
- 2 tablespoons capers, rinsed
- 1 5 ounce package of baby spinach
- 1 lemon, zest and juice
- 1 teaspoon red pepper flakes
- 4 tablespoons za’atar, divided
- 3/4 cup grated Parmesan cheese
- 1 cup basil, chopped
Instructions
- Cook the pasta in boiling salted water according to the package instructions. Reserve 1 cup on the cooking water.
- In a large deep pan, heat the olive oil over medium heat. Add the garlic, sun-dried tomatoes and capers. Saute until fragrant, about 2 minutes. Add 1 teaspoon of the oil from the sun-dried tomatoes plus 1/3 cup of cooking water (to start, you can add more later if needed). Add the spinach and lemon juice, stirring until the spinach is wilted down. Add 1 tablespoon of za’atar and crushed red pepper flakes.
- Drain the pasta, reserving 1 cup of cooking liquid. Add the pasta to the spinach mixture and stir to combine. Mix in the Parmesan cheese, lemon zest, basil and remaining za’atar. Stir well to combine. Serve with high quality extra virgin olive oil and grated Parmesan cheese (if desired).
Equipment
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta
Keywords: Pasta, Spinach Pasta, Sun-dried Tomatoes, Za’atar
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