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Spinach-Pine Nut Pasta

“This is a fantastic recipe,” assures Katie Graczyk of Darien, Illinois. “It’s easy to prepare with a taste that rivals dishes served in fancy Italian restaurants.”
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    5 servings


  • 8 ounces uncooked gemelli or spiral pasta
  • 1/2 cup sun-dried tomatoes (not packed in oil), chopped
  • 8 ounces coarsely chopped fresh spinach
  • 1-1/2 cups fat-free milk
  • 1 package (1.6 ounces) Alfredo sauce mix
  • 1/2 cup pine nuts, divided
  • 1/4 teaspoon salt


  • Cook pasta according to package directions, stirring in the tomatoes and spinach during the last 4 minutes of cooking time. Meanwhile, in a small saucepan, combine milk and Alfredo sauce mix. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 1/4 cup pine nuts and salt.
  • Drain pasta and vegetables; toss with Alfredo sauce. Sprinkle with remaining pine nuts.
Nutrition Facts
1 cup: 337 calories, 10g fat (2g saturated fat), 2mg cholesterol, 618mg sodium, 49g carbohydrate (9g sugars, 4g fiber), 15g protein.

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Average Rating:
  • jstavrovsky
    Aug 13, 2010

    I really loved this recipe! It was easy and flavorful...I never have leftovers when this is made! Some of my family preferred not to have sun-dried tomatoes, but either way it tastes great!

  • annastevens
    Feb 3, 2010

    Made with Silk Soymilk... A bit boring. Extra salt made it edible, but I was rather disappointed. Perhaps my tomatoes needed to be chopped smaller, because they do enhance the flavor.