Sun-Dried Tomato Pesto Spaghetti

with heirloom tomato bruschetta

$9.95 per serving

If you're ready for a fresh take on "spaghetti and red sauce," this is the meal for you. Sun-dried tomatoes create a jammy, concentrated flavor base for this pesto in a pasta dish that's intense in the best possible way. It's accentuated by heirloom cherry tomatoes, fresh spinach, and slivered almonds for a meal that's just as easy as sauce from a jar, and way more satisfying.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    690
  • Carbohydrates
    103g
  • Fat
    23g
  • Protein
    21g
  • Sodium
    1356mg
  • Prep & Cook Time
    25-35 min.
  • Cook Within
    7 days
  • Difficulty
    Easy
  • Spice Level
    Mild
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 6 oz. Spaghetti
  • 5 oz. Heirloom Cherry Tomatoes
  • 2 Garlic Cloves
  • 1 Mini Baguette
  • 2 oz. Spinach
  • ½ cup Sun-Dried Tomato Pesto
  • ¼ tsp. Red Pepper Flakes
  • 1 oz. Slivered Almonds
Sun-Dried Tomato Pesto Spaghetti with heirloom tomato bruschetta
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Sun-Dried Tomato Pesto Spaghetti with heirloom tomato bruschetta
    1

      Before Cooking

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 7-10 minutes. Drain in a colander and rinse with cold water to stop cooking process. Set aside. Reserve pot; no need to wipe clean. While pasta cooks, prepare ingredients.

  • Sun-Dried Tomato Pesto Spaghetti with heirloom tomato bruschetta
    2

    Prepare the Ingredients

    Coarsely chop tomatoes. Mince garlic. Halve baguette lengthwise. Stack two spinach leaves, roll up, and slice thinly across the length (reserve remaining whole leaves for pasta).

  • Sun-Dried Tomato Pesto Spaghetti with heirloom tomato bruschetta
    3

    Prepare the Bruschetta

    Combine tomatoes, half the garlic (reserve remaining for bread), 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on one half of prepared baking sheet.

  • Sun-Dried Tomato Pesto Spaghetti with heirloom tomato bruschetta
    4

    Roast Bruschetta and Toast Baguette

    Place halved baguette on other half of prepared baking sheet, cut side up. Leave enough space so baguette stays crispy. Drizzle baguette halves with 1 tsp. olive oil, remaining garlic, and a pinch of salt and pepper. Bake until baguette is toasted and lightly browned and bruschetta has softened, 7-10 minutes. While baguette and bruschetta cook, finish pasta.

  • Sun-Dried Tomato Pesto Spaghetti with heirloom tomato bruschetta
    5

    Toss the Pasta

    Heat 1 tsp. olive oil in pot used to cook pasta over medium heat. Add whole spinach leaves and cook until just wilted, 30 seconds. Add sun-dried tomato pesto and cook until warmed through, 1 minute. Remove pot from burner and add pasta and bruschetta. Toss to combine. Garnish pasta with red pepper flakes (to taste) and slivered almonds.

  • Sun-Dried Tomato Pesto Spaghetti with heirloom tomato bruschetta
    6

    Plate the Dish

    Add a serving of pasta to a plate or a shallow bowl. Serve with garlic bread garnished with thinly sliced spinach.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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