Description
This Sun-Dried Tomato Pasta is a creamy and flavorful dish featuring tender pasta tossed in a rich sauce made with sun-dried tomatoes, garlic, and Parmesan cheese. Enhanced with fresh baby spinach and a hint of lemon, this recipe offers a deliciously simple yet elegant meal perfect for weeknight dinners or casual entertaining.
Ingredients
Units
Scale
Pasta
- 8 ounces uncooked pasta
Sauce
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes (drained if packed in oil)
- 3/4 cup heavy/whipping cream
- 1/3 cup freshly grated Parmesan cheese
- 2 cups (packed) fresh baby spinach
- Salt and pepper to taste
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the pasta until al dente, generally about 8-10 minutes depending on the pasta type. Drain, reserving some pasta water for later.
- Make Roux and Flavor Base: While pasta cooks, melt butter in a skillet over medium heat. Stir in flour and minced garlic, cooking for about 30 seconds to form a roux and develop garlic flavor.
- Add Liquids and Seasoning: Whisk in white wine or chicken broth, Dijon mustard, lemon juice, and Italian seasoning. Let the mixture cook until reduced by half, intensifying the flavors.
- Add Sun-Dried Tomatoes and Cream: Stir in the sun-dried tomatoes and heavy cream. Allow the sauce to simmer and bubble gently for around 5 minutes to thicken.
- Incorporate Cheese and Spinach: Stir in freshly grated Parmesan cheese until melted and smooth. Add fresh baby spinach and cook until wilted, about 1-2 minutes.
- Toss Pasta and Adjust Consistency: Add the cooked pasta to the sauce and toss to combine. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
- Season and Serve: Season with salt and pepper to taste. Serve immediately for best flavor and texture.
Notes
- If your sun-dried tomatoes are packed in oil, be sure to drain them thoroughly to prevent excess oiliness.
- Using dry white wine adds a depth of flavor, but chicken broth is a great non-alcoholic substitute.
- Reserving pasta water is important to adjust the sauce consistency and help it cling to the pasta.
- Freshly grated Parmesan cheese provides a creamier texture and richer taste compared to pre-grated cheese.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 85 mg
