Pasta Aglio Oglio with Wilted Baby Spinach and Sun Dried Tomatoes

Ring in the Spring from home with this light and tasty pasta dish!


  • 1 box your favorite pasta
  • 1/2 cup of extra virgin olive oil 
  • 3 large cloves of garlic, chopped 
  • 1/2 stick of unsalted butter, cut to 4 pieces
  • 8 ounces baby spinach 
  • 8 ounces of Doc Pickle's Sun-Dried Tomatoes 
  • Your favorite grated or shredded parmesan

  1. Fill Large pot with water, heat to a boil.
  2. Cook pasta to your desired firmness.
  3. Strain, and reserve to add to sauce.
  4. In a separate sauté pan, heat EVOO to medium heat.
  5. Add chopped garlic and cook until light golden brown.
  6. Add the butter and whisk until butter is dissolved in sauce.
  7. Add Doc Pickle's Sun-Dried Tomatoes, and baby spinach.
  8. Toss in sauce until spinach is cooked but still bright green.
  9. Add pasta and remove from heat as you mix pasta with the sauce.
  10. Serve in shallow bowl and garnish with grated cheese.