Rich & Cheesy Sundried Tomato & Spinach Pasta Recipe Is Maximum Flavor by Jan Mostrom

I've been on a slow cooker roll. Like so many great slow-cooker recipes, this high-protein slow-cooked sundried tomato and spinach pasta recipe comes together quickly (about 15 minutes) and is ready to devour in under three hours. I love this slow-cooker recipe especially because you get all the deliciousness of a typical pasta dinner with extra protein – and so much ease with little cleanup!

To make this Italian-inspired sundried tomato pasta dinner, you will need a few ingredients. Here is your shopping list: a can of diced tomatoes, frozen fire-roasted red bell peppers and onions, cremini mushrooms, sundried tomatoes, vegetable broth, sundried tomato pesto, cornstarch, garlic powder, dried Italian seasoning, salt, black pepper, crushed red pepper flakes, linguine pasta, fresh baby spinach, Parmesan cheese and optional fresh basil leaves, for serving.

Serve this protein-rich pasta for dinner with your favorite side dishes or a fresh garden salad. 

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Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 2 1/2 hours (depending on slow cooker)
Total Time: 2 hours and 45 minutes
Servings: 8

Ingredients

• 15 ounces (1 can) unsalted diced tomatoes with basil, garlic and oregano, undrained
• 12 ounces (1 package) frozen fire-roasted red bell peppers and onions
• 8 ounces sliced fresh cremini mushrooms
• 6 ounces (2 packages) sundried tomato halves
• 2 cups low-sodium vegetable broth
• 2 tablespoons sundried tomato pesto
• 1 tablespoon cornstarch
• 2 teaspoons garlic powder
• 2 teaspoons dried Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/2 pound dried linguine, broken in half
• 6 ounces baby spinach
• 1/2 cup shredded low-moisture part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese, more for garnish
• fresh basil leaves, sliced, for garnish (optional)

Helpful Products

• Mixing Spoon
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Slow Cooker
• Can Opener
• Grater
• Airtight Containers
• Pepper Grinder

Recipe Notes

• As with all my recipes, feel free to use things you have on hand to make this your own. I didn't have the frozen peppers, so I used a fresh red pepper and sliced fresh onion.

• Don't have linguini? Use spaghetti or angel hair pasta.

• Don't have vegetable stock? Use chicken broth. (I probably wouldn't use beef broth in this recipe.)

• Start having fun in the kitchen and see what delicious meals you create with 30Seconds of intuition!

Here's how to make it: 

1. Put the broken linguine onto the bottom of a slow cooker. Layer the other ingredients, up to the crushed red pepper flakes, on top of the pasta. Cover on high for about 2 hours and 15 minutes. After that time check to make sure linguini is al dente and ingredients are nice and bubbly warm. Taste and add more salt, pepper and crushed red pepper flakes, if needed.
   
2. Add the spinach.
   
   
3. Add the mozzarella and Parmesan. Cover to cook an additional 15 minutes or until the cheese is melted and spinach is wilted.
   
4. Ladle into bowls and sprinkle with a bit more Parmesan and basil leaves, if desired, Serve with a crusty bread or roll and enjoy!
   

Nutrition Facts Per Serving

Calories: 419

Total Fat: 12.1g

Saturated Fat: 2.7g

Cholesterol: 26mg

Sodium: 501mg

Total Carbohydrate: 65.9g

Dietary Fiber: 11.6g

Total Sugars: 19.6g

Protein: 15.2g

Vitamin D: 0mcg

Calcium: 268mg

Iron: 7mg

Potassium: 1745mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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