Sundried Tomato and Spinach Pasta. Children and adults alike will love this fresh, filling dish! Sundried tomatoes liven up any dish with their intense flavour.  These sun-kissed beauties are a concentrated source of nutrients providing vitamins C and K, iron, and lycopene, an antioxidant associated with lower risk of certain cancers.

Spinach is a wonderful plant-based source of iron, which is important! Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis. Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2.

Sundried Tomato and Spinach Pasta can be made healthier by using a pasta made from pulses, or a wholemeal pasta, which are readily found in supermarkets.


375g uncooked penne pasta (low GI and wholemeal is best)
3 small spring onions, finely chopped
60g sundried tomatoes, cut into thin strips
2 cups baby spinach
2-3 tbsp pine nuts, or chopped toasted cashews.
Fresh oregano to taste

1 tsp olive oil
3 tbsp water
1-2 tbsp lemon juice
2 medium cloves of garlic, crushed
1-2 tbsp sweet chilli sauce
Salt to taste

Step 1
Cook pasta according to packet instructions until tender. Drain and rinse under lukewarm water

Step 2
Transfer pasta to a large bowl. Add spring onions, tomatoes, spinach, pine nuts and oregano to pasta and toss

Step 3
Mix dressing ingredients and pour over pasta. Toss well and serve

Step 4
Garnish with pine nuts, oregano and sundried tomatoes

This meal is a great one to share with loved ones on the weekend, enjoy with others!

Serves 6

Per Serve

Energy 1079 kJ (258 Cal)
Protein 9g (14%)
Carbohydrates 49g (79%)
Sugars 6g
Fat 2g
Fibre 4g
Sodium 57mg
Calcium 31mg

Other pasta recipes include: Pasta and Bean Soup and Vegetable Pasta with Satay Sauce.