Sun-Dried Tomato Pasta
A creamy and flavorful Sun-Dried Tomato Pasta featuring sun-dried tomatoes, fresh spinach, and a rich white wine cream sauce, ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
8 ounces uncooked pasta (rigatoni recommended)
2 tablespoons butter
½ tablespoon all-purpose flour
3 cloves garlic, minced
½ cup dry white wine (e.g., sauvignon blanc or pinot grigio) or chicken broth
½ teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon Italian seasoning
½ cup sun-dried tomatoes, chopped
¾ cup heavy cream
⅓ cup freshly grated Parmesan cheese
2 cups fresh baby spinach
Salt and pepper, to taste
Instructions
- Cook the pasta in a large pot of salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat.
- Add the flour and minced garlic to the skillet, stirring constantly, and cook for about 30 seconds until fragrant.
- Whisk in the white wine (or chicken broth), Dijon mustard, lemon juice, and Italian seasoning. Let the mixture cook until it reduces by half, about 3-4 minutes.
- Stir in the chopped sun-dried tomatoes and heavy cream. Bring to a simmer and cook for about 5 minutes, allowing the sauce to thicken slightly.
- Add the grated Parmesan cheese to the skillet, stirring until the cheese melts and the sauce becomes smooth.
- Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
- Toss the cooked pasta into the sauce, ensuring it’s well coated. Season with salt and pepper to taste.
- Serve immediately, garnished with additional Parmesan cheese if desired.
Notes
- Protein Addition: Add grilled chicken or shrimp for a heartier meal.
- Vegetable Boost: Incorporate mushrooms or zucchini for added flavor and nutrition.
- Spice It Up: Add red pepper flakes for a touch of heat.
- Herb Swap: Replace Italian seasoning with fresh basil or oregano for a different herbal profile.
- Storage: Refrigerate leftovers in an airtight container for up to 3-4 days.
- Reheating: Reheat gently over low heat, adding a splash of milk or cream if needed.
- Freezing not recommended due to cream sauce separation.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 70 mg
Find it online: https://bitezly.com/sun-dried-tomato-pasta/
