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 a quick, healthy lunch.

Protein pasta has come a long way — many varieties now taste like regular pasta while delivering extra protein. With about 10 grams of protein per serving, protein pasta is a great option for a meatless, filling lunch. This Protein Pasta with Spinach and Sun-Dried Tomatoes is simple to make ahead for a warm, nutritious meal.

Easy and Healthy Lunch

This recipe takes less than 20 minutes. Cook your favorite protein pasta, sauté baby spinach until it wilts, then combine with the pasta, grated Parmesan and chopped sun-dried tomatoes. The result is a simple, flavorful dish that reheats well and keeps you satisfied.

Recipe Tips

• Protein pasta – I used Barilla Protein Plus Penne, which tastes very similar to traditional pasta. Use whatever protein or regular pasta you prefer.
• Spinach shrinks – it looks like a lot at first but wilts down quickly.
• Garlic adds depth of flavor — add a clove or two while sautéing the spinach if you like.
• Olive oil from the pan usually coats the pasta well; add a little extra if the dish seems dry.

Protein Pasta Nutrition

Plant-based protein pasta is an excellent choice for vegetarians or anyone planning a meatless meal. Many brands combine wheat with legumes to boost protein and fiber. For example, some protein pastas provide about 10 grams of protein and 4 grams of fiber per standard serving. Ingredient blends vary by brand, commonly including lentils, chickpeas and soy.

📖 Recipe

Protein Pasta + Sauteed Spinach & Sun-Dried Tomatoes

Healthy, filling pasta with baby 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 and pepper, to taste
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup Parmesan cheese

Instructions

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

Notes

Best if enjoyed within three days.

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Enjoy!

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