Protein Pasta with Sautéed Spinach and Sun-Dried Tomatoes

Protein pasta tossed with sautéed baby spinach, Parmesan and sun-dried tomatoes comes together in under 20 minutes for an easy, healthy lunch.

“Protein” pasta has come a long way—many brands now taste like regular pasta but deliver more protein. Ten grams of protein from pasta makes a satisfying meatless meal option. If you prefer lighter lunches, this Protein Pasta with Spinach and Sun-Dried Tomatoes is quick to prepare and stores well for an on-the-go or make-ahead lunch.

Easy and Healthy Lunch

This recipe is simple and fast. Cook your preferred protein pasta, sauté baby spinach until it wilts, then combine with the drained pasta, grated Parmesan and chopped sun-dried tomatoes. A light drizzle of olive oil and a sprinkle of Italian seasoning finish the dish and add plenty of flavor.

Recipe Tips

• Protein pasta – I used Barilla Protein Plus penne, which closely resembles regular pasta in texture and flavor. Use your favorite protein or traditional pasta if preferred.
• Spinach – It looks like a lot at first, but spinach cooks down quickly, so don’t be alarmed by the volume.
• Garlic – For extra depth, add minced garlic when sautéing the spinach.
• Olive oil – The oil used to cook the spinach usually coats the pasta nicely; add a little extra if the dish seems dry.

Protein Pasta Nutrition

Plant-based protein pastas are a great option for vegetarians or anyone planning a meatless meal. For example, some blends provide about 10 grams of protein and 4 grams of fiber per 2-ounce serving. These pastas are often made from a mix of wheat and legumes, or from lentils, chickpeas and soy. They offer a filling base for vegetables and cheese, making them ideal for balanced lunches.

📖 Recipe

Protein Pasta + Sauteed Spinach & Sun-Dried Tomatoes

A healthy, filling lunch of protein pasta, spinach, Parmesan and sun-dried tomatoes.

Prep Time 5 mins

Cook Time 5 mins

Course Main Course

Cuisine Italian

Servings 7

Ingredients

• 1 (14.5 oz) box protein pasta, cooked and drained
• 3 Tbsp olive oil
• 11 oz baby spinach
• 1 tsp Italian seasoning
• Salt & pepper, to taste
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup Parmesan cheese

Instructions

1. Prepare pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the spinach one handful at a time, cooking until it wilts (3–5 minutes). Season with Italian seasoning, salt and pepper.
3. Toss the cooked spinach with the pasta. Stir in sun-dried tomatoes and Parmesan. Adjust seasoning if needed and serve warm.

Notes

Best if enjoyed within three days.

Tried this recipe? Mention @mytxkitchen or tag #mytxkitchen!

Enjoy!

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• Parmesan Roasted Cauliflower
• Mexican Grilled Street Corn Salad
• Southwest Black Bean and Corn Salsa