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Creamy Sun-Dried Tomato Pasta

A delightful dish featuring the rich flavors of sun-dried tomatoes combined with a creamy sauce, perfect for quick weeknight meals or cozy weekend dinners.

Ingredients

Scale
  • 8 ounces uncooked pasta (rigatoni, penne, or fettuccine)
  • 2 tablespoons butter
  • ½ tablespoon all-purpose flour
  • 3 cloves garlic, minced
  • ½ cup dry white wine (or chicken broth)
  • ½ teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • ½ teaspoon Italian seasoning
  • ½ cup sun-dried tomatoes, drained if oil-packed
  • ¾ cup heavy cream
  • ⅓ cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach, packed
  • Salt and black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve about ½ cup of pasta water before draining.
  2. In a large skillet over medium heat, melt the butter. Add the flour and garlic, stirring constantly for about 30 seconds until fragrant.
  3. Whisk in the white wine (or broth), Dijon mustard, lemon juice, and Italian seasoning. Let it simmer and reduce by half, which should take about 3 minutes.
  4. Stir in the sun-dried tomatoes and heavy cream, allowing the sauce to bubble gently for 5 minutes until slightly thickened.
  5. Sprinkle in the Parmesan cheese and stir until melted. Add the spinach and let it wilt into the sauce, stirring occasionally.
  6. Add the drained pasta to the skillet, tossing everything together until evenly coated. If the sauce is too thick, add a small amount of reserved pasta water until the desired consistency is reached.
  7. Taste and adjust seasoning with salt and black pepper as needed. Serve immediately with extra Parmesan on top.

Notes

For best texture, ensure the pasta is cooked al dente. Add grilled chicken or shrimp for extra protein. Store leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: creamy pasta, sun-dried tomatoes, quick dinner, vegetarian, Italian pasta

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