Creamy Sun-Dried Tomato Pasta
Creamy Sun-Dried Tomato Pasta
Ingredients
For the Pasta
- 12 ounces pasta, such as penne, fettuccine, or rigatoni
- 1 tablespoon kosher salt, for pasta water
For the Creamy Sun-Dried Tomato Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 cup chicken broth, or vegetable broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 5 ounces fresh spinach
- 1/2 teaspoon red pepper flakes, optional, for a touch of heat
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon kosher salt, or to taste
For Garnish
- 1/4 cup fresh basil, chopped
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 2-3 minutes, until the garlic is fragrant and the tomatoes are slightly softened.
⏱️ 3 min
- 3
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low and let it simmer for 5-7 minutes, allowing the sauce to thicken slightly.
⏱️ 7 min
- 4
Stir in the grated Parmesan cheese, red pepper flakes (if using), black pepper, and kosher salt. Mix until the cheese is fully melted and incorporated. Add the fresh spinach, stirring until it wilts into the sauce, about 1-2 minutes.
⏱️ 2 min
- 5
Add the cooked and drained pasta to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 6
Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Sun-Dried Tomato Pasta
Ingredients
For the Pasta
- 12 ounces pasta, such as penne, fettuccine, or rigatoni
- 1 tablespoon kosher salt, for pasta water
For the Creamy Sun-Dried Tomato Sauce
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1 cup chicken broth, or vegetable broth
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 5 ounces fresh spinach
- 1/2 teaspoon red pepper flakes, optional, for a touch of heat
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon kosher salt, or to taste
For Garnish
- 1/4 cup fresh basil, chopped
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 2-3 minutes, until the garlic is fragrant and the tomatoes are slightly softened.
⏱️ 3 min - 3
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low and let it simmer for 5-7 minutes, allowing the sauce to thicken slightly.
⏱️ 7 min - 4
Stir in the grated Parmesan cheese, red pepper flakes (if using), black pepper, and kosher salt. Mix until the cheese is fully melted and incorporated. Add the fresh spinach, stirring until it wilts into the sauce, about 1-2 minutes.
⏱️ 2 min - 5
Add the cooked and drained pasta to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 6
Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, as desired.
⏱️ 1 min