There’s something incredibly comforting about a big bowl of pasta that’s bright, simple, and full of fresh flavors. This Spaghetti with Sun Dried Tomatoes & Spinach is exactly that — a weeknight-friendly dish that feels thoughtful and a little special without requiring hours in the kitchen. It uses whole grain Barilla spaghetti for texture and nutty depth, plenty of garlic, tangy sun dried tomatoes packed in oil, vibrant spinach, a splash of balsamic vinegar for balance, and a generous crumble of feta to finish. The result: an indulgent-feeling plate that’s actually quick, wholesome, and reliably delicious.

This recipe serves a crowd thanks to the generous 113.25 oz box of whole grain spaghetti, making it perfect for a family meal, potluck, or meal-prepping several lunches. While the quantity might feel like a lot at first glance, cooking in these proportions keeps everything cohesive and ensures each bite has the same comforting combination of garlic, tomato, greens, and creamy cheese.

Why this combination works

Whole grain spaghetti brings a hearty chew and toasty undertones, which pairs wonderfully with the rich, slightly sweet flavor of sun dried tomatoes. Sautéed garlic infuses the olive oil, creating a fragrant base that coats every strand of pasta. Spinach wilts down to silky ribbons, bringing freshness and color. Balsamic vinegar adds brightness and a hint of acidity to cut through the oiliness of the sun-dried tomatoes, while feta introduces salty, tangy creaminess that finishes the dish luxuriously. Each component has a job, and together they create balance.

Ingredients

113.25 oz box Whole Grain Barilla Spaghetti
1/4 cup extra-virgin olive oil
1 head garlic cloves peeled and thinly sliced lengthwise
1 cup chopped sun dried tomatoes packed in oil
5 cups washed spinach leaves
2 tablespoons balsamic vinegar
1 cup crumbled feta cheese
Salt and black pepper to taste

Make-ahead tips and notes

If you’d like to prepare components in advance, chop the sun dried tomatoes and slice the garlic ahead of time and store them in airtight containers in the fridge. The pasta and spinach are best prepared the day you plan to serve for texture and color.
Because the recipe calls for a very large amount of spaghetti, you can scale down proportionally if you’re cooking for fewer people. Keep all ingredient ratios the same for best results.
If you prefer a softer feta texture, crumble it and leave it at room temperature for 20–30 minutes before serving so it warms slightly from the pasta.

Equipment

Large stock pot for boiling pasta
Large skillet or sauté pan
Tongs and a slotted spoon
Colander
Measuring cups and spoons

Step-by-step recipe

Follow these clear, stepwise directions to make Spaghetti with Sun Dried Tomatoes & Spinach. Read through once before beginning so you have a sense of timing and flow.

1. Bring the pasta water to a boil

Fill a very large stock pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt to the water — this seasons the spaghetti from the inside out. Because you’re using an entire 113.25 oz box of whole grain Barilla spaghetti, make sure the pot has plenty of room for the pasta to cook evenly and not clump together.

2. Cook the whole grain spaghetti

Add the whole grain Barilla spaghetti to the boiling water, stirring immediately to separate the strands. Cook according to the package directions for al dente, checking a minute or two before the lower end of the suggested time range so the pasta retains a pleasant bite. Reserve about 1–2 cups of the starchy pasta cooking water just before draining — this will help loosen the sauce and help it cling to the spaghetti.

3. Prepare the garlic and sun dried tomatoes

While the pasta is cooking, pour 1/4 cup extra-virgin olive oil into a large skillet and warm it over medium heat. Add the head garlic cloves, peeled and thinly sliced lengthwise, spreading them into a single layer. Sauté the garlic slices gently for 1–2 minutes, stirring frequently, until they become fragrant and just start to turn golden at the edges. Be careful not to let the garlic burn; lower the heat if it browns too quickly.

Once the garlic is fragrant and lightly golden, add 1 cup chopped sun dried tomatoes packed in oil to the skillet. Stir to combine, letting the tomatoes warm through and release some of their oil and flavor into the skillet for about 1–2 minutes. This step creates the flavorful base for the pasta, allowing the tomatoes to infuse the oil with their concentrated, sweet-tart notes.

4. Add the spinach

Turn the heat down to medium-low and add the 5 cups washed spinach leaves to the skillet in batches if necessary. Toss and stir the spinach with tongs or a large spoon until it wilts down and becomes bright green, which should take 2–3 minutes. The spinach will reduce significantly in volume; if the pan looks too full at first, give it a moment and continue stirring as it collapses into the sauce.

5. Combine cooked spaghetti with the skillet

Once the spinach is wilted and the tomato-garlic oil smells beautifully fragrant, add the drained, hot whole grain spaghetti directly to the skillet. Toss everything together so the pasta is evenly coated in the flavored oil and mixed with the tomatoes and spinach. If the mixture seems dry or the pasta isn’t loosening easily, add a splash (start with 1/4 cup) of the reserved pasta cooking water and toss again. Add more reserved water, a little at a time, until you reach a silky, cohesive consistency that clings to the spaghetti but isn’t watery.

6. Add balsamic vinegar and season

Stir in 2 tablespoons balsamic vinegar, mixing thoroughly so the vinegar distributes through the pasta and lifts the flavors with its sweet-acidic brightness. Taste and season with salt and black pepper to your preference. Because the feta will add saltiness later, start with a modest amount of salt and adjust after the cheese is incorporated.

7. Finish with feta cheese

Turn off the heat and sprinkle 1 cup crumbled feta cheese over the pasta. Gently toss to incorporate the cheese so it warms slightly from the hot pasta and softens without fully melting. This creates pockets of tangy, creamy flavor throughout the dish.

8. Serve immediately

Transfer the Spaghetti with Sun Dried Tomatoes & Spinach to serving bowls or a large platter and finish with a final pinch of black pepper. Serve hot so you enjoy the contrast of tender whole grain pasta, warm wilted spinach, and crumbles of feta that soften but retain texture.

Troubleshooting and tips

If your garlic browns too quickly, remove the skillet from the heat for a minute to cool slightly, then return it to a gentle flame. Burnt garlic turns bitter and will affect the final flavor.
Reserveing pasta water is crucial: the starchy water helps bind the oil and vinegar into a smooth coating on the spaghetti. If you forget to reserve water, a splash of plain warm water works in a pinch, but the texture won’t be as silky.
Adjust salt after adding feta. Feta is salty, so taste the pasta after the cheese is combined before adding more salt.
If you want more brightness, add a few extra drops of balsamic vinegar right before serving, or finish with a squeeze of fresh lemon for a different lift.

Serving suggestions

This Spaghetti with Sun Dried Tomatoes & Spinach is sturdy enough to stand on its own but pairs beautifully with a light side salad or crusty bread. For a heartier meal, add a can of rinsed and drained white beans or a bowl of roasted vegetables. Leftovers keep well in the refrigerator for up to 3 days and reheat gently in a skillet with a splash of water to revive the sauce.

Flavor variations

For a nuttier finish, sprinkle toasted pine nuts or chopped walnuts over the finished pasta just before serving.
Add a pinch of red pepper flakes when sautéing the garlic for a gentle heat that complements the tangy tomatoes and feta.
Swap the feta for a soft ricotta or a creamy goat cheese if you prefer a milder, creamier finish.

Final thoughts

Simple ingredients done well make for a memorable meal. This Spaghetti with Sun Dried Tomatoes & Spinach showcases how pantry staples and fresh greens can come together to create something bright, flavorful, and satisfying. With minimal hands-on time, a large yield, and a balance of textures and tastes, this is a dish you’ll return to again and again.

Ready to cook? Gather your whole grain spaghetti, olive oil, garlic, sun dried tomatoes, spinach, balsamic vinegar, feta, and seasonings — then follow the step-by-step directions above for a reliably delicious Spaghetti with Sun Dried Tomatoes & Spinach that’s perfect for sharing.