Sun-Dried Tomato Pasta with Spinach and Parmesan Recipe
Introduction
This Sun-Dried Tomato Pasta is a creamy and flavorful dish that’s perfect for a quick weeknight dinner or a cozy meal. With rich sun-dried tomatoes, fresh spinach, and a parmesan cream sauce, it offers a delightful blend of textures and tastes.
Ingredients
- 8 ounces uncooked pasta
- 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
- 3/4 cup heavy cream or whipping cream
- 1/3 cup freshly grated parmesan cheese
- 2 cups packed fresh baby spinach
- Salt and pepper to taste
Instructions
- Step 1: Boil a large pot of salted water and cook the pasta until al dente according to package instructions.
- Step 2: While the pasta cooks, melt the butter in a skillet over medium heat.
- Step 3: Stir in the flour and minced garlic, cooking for about 30 seconds to form a roux and release the garlic’s aroma.
- Step 4: Whisk in the white wine (or chicken broth), Dijon mustard, lemon juice, and Italian seasoning. Let the mixture cook until reduced by half.
- Step 5: Add the sun-dried tomatoes and heavy cream, letting the sauce bubble gently for about 5 minutes to thicken.
- Step 6: Stir in the grated parmesan cheese, then add the fresh spinach, cooking until it wilts.
- Step 7: Drain the pasta, reserving a splash of pasta water if needed. Toss the pasta with the sauce, adding pasta water if the sauce is too thick. Season with salt and pepper to taste and serve immediately.
Tips & Variations
- Use oil-packed sun-dried tomatoes for a richer flavor, or rehydrate dry ones in warm water before using.
- Swap white wine for vegetable broth to keep the dish non-alcoholic.
- Add cooked chicken or shrimp for extra protein.
- For a lighter version, substitute half-and-half for heavy cream.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of pasta for this recipe?
Yes, this sauce pairs well with many pasta types including penne, fusilli, or farfalle. Just cook them according to package instructions until al dente.
How do I prevent the sauce from becoming too thick?
If the sauce thickens too much while cooking, add a little reserved pasta water or extra cream to reach your desired consistency.
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Sun-Dried Tomato Pasta with Spinach and Parmesan Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful Sun-Dried Tomato Pasta featuring a rich white wine cream sauce, fresh baby spinach, and parmesan cheese, perfect for a quick and elegant dinner.
Ingredients
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
- 3/4 cup heavy/whipping cream
- 1/3 cup freshly grated parmesan cheese
Vegetables and Seasoning
- 2 cups packed fresh baby spinach
- Salt and pepper, to taste
Instructions
- Cook Pasta: Boil a large pot of salted water until rolling boil and cook the pasta until al dente according to package instructions. Drain and set aside, reserving a splash of pasta water.
- Prepare Base: In a skillet over medium heat, melt the butter completely.
- Make Roux and Sauté Garlic: Stir in the flour and minced garlic, cooking for about 30 seconds to create a light roux and develop garlic aroma.
- Add Liquids and Seasonings: Whisk in the dry white wine (or chicken broth), Dijon mustard, lemon juice, and Italian seasoning. Cook the mixture until it reduces by half, concentrating flavors.
- Incorporate Tomatoes and Cream: Add the chopped sun-dried tomatoes and heavy cream to the skillet. Let the sauce bubble gently for about 5 minutes to thicken and meld flavors.
- Finish Sauce with Cheese and Spinach: Stir in the freshly grated parmesan cheese until melted and smooth. Add the fresh baby spinach and cook until wilted.
- Combine Pasta and Sauce: Toss the cooked pasta into the skillet with the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it. Season with salt and pepper to taste.
- Serve: Serve the pasta immediately while hot for best texture and flavor.
Notes
- Sun-dried tomatoes can be used dry or packed in oil; if using dry, rehydrate in warm water before adding.
- Use high-quality parmesan cheese for best flavor.
- Adjust seasoning with salt and pepper according to taste.
- White wine can be substituted with chicken broth for a non-alcoholic version.
- To make it lighter, substitute heavy cream with half-and-half, though sauce may be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Sun-Dried Tomato Pasta, Creamy Pasta, Italian Pasta Recipe, Spinach Pasta, Parmesan Pasta
