Why Make This Recipe
Creamy Sun-Dried Tomato & Spinach Pasta is a simple and delicious meal that anyone can enjoy. It’s a great way to bring together the rich flavors of sun-dried tomatoes and fresh spinach in a creamy sauce. This dish is perfect for a quick weeknight dinner or a special occasion, making it versatile for any table. Plus, it’s easy to make and can be on your plate in less than 30 minutes!
How to Make Creamy Sun-Dried Tomato & Spinach Pasta
Ingredients
- 8 oz penne or your favorite pasta
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 3 cups baby spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup reserved pasta water (as needed)
- Salt and black pepper, to taste
- Crushed red pepper flakes (optional)
- Fresh basil, for garnish (optional)
Directions
- Cook the pasta in salted water according to the package instructions. Make sure to reserve 1/4 cup of pasta water before draining the pasta and setting it aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and chopped sun-dried tomatoes to the pan. Sauté for 2–3 minutes until fragrant.
- Toss in the baby spinach and cook until it wilts down.
- Pour in the heavy cream and stir well to combine with the other ingredients. Let it simmer for 2–3 minutes.
- Stir in the grated Parmesan cheese until it melts and makes the sauce creamy.
- Add the cooked pasta and toss everything to coat well with the sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach the desired consistency.
- Season with salt, black pepper, and red pepper flakes to taste.
- Garnish with fresh basil if you like and serve immediately.
How to Serve Creamy Sun-Dried Tomato & Spinach Pasta
Serve the Creamy Sun-Dried Tomato & Spinach Pasta hot, directly from the skillet. It makes an excellent main dish and pairs well with a side salad or garlic bread. For added flavor, a sprinkle of extra Parmesan cheese on top enhances the presentation and taste.
How to Store Creamy Sun-Dried Tomato & Spinach Pasta
If you have leftovers, store the pasta in an airtight container in the refrigerator for up to 3 days. Reheat it in a microwave or on the stovetop, adding a splash of water or cream to bring back the creamy texture.
Tips to Make Creamy Sun-Dried Tomato & Spinach Pasta
- Be careful not to overcook the spinach; you want it wilted but still vibrant green.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Adjust the amount of garlic according to your taste preference; more garlic can add an extra kick.
Variation
You can easily customize this recipe by adding cooked chicken or shrimp for protein. For a healthier option, try using whole grain or gluten-free pasta. Also, consider adding other vegetables like mushrooms or bell peppers for more variety.
FAQs
1. Can I use dried sun-dried tomatoes instead of ones in oil?
Yes, but you’ll need to soak dried sun-dried tomatoes in warm water or broth for about 20 minutes to rehydrate them before using.
2. What can I substitute for heavy cream?
You can use half-and-half, coconut milk, or a dairy-free cream substitute for a lighter option.
3. How can I make this dish vegan?
To make this recipe vegan, use plant-based cream, nutritional yeast instead of Parmesan, and skip the butter or use a vegan substitute.
