If you are craving a dish that perfectly balances rich creaminess, vibrant greens, and the tangy burst of sun-dried tomatoes, then you have to try this Sun-Dried Tomato Pasta with Spinach and Parmesan Recipe. It’s one of those recipes that feels both indulgent and fresh, bringing together simple ingredients to create something truly spectacular. Whether it’s a weeknight dinner or a casual gathering, this pasta delivers satisfying flavors with an inviting, comforting touch.
Ingredients You’ll Need
The magic behind this Sun-Dried Tomato Pasta with Spinach and Parmesan Recipe lies in a handful of simple, quality ingredients. Each one plays a crucial role in building a sauce that is rich and perfectly balanced, while the pasta and spinach bring texture and color that elevate the dish’s appeal.
- 8 ounces uncooked pasta: Choose your favorite shape; this is the foundation that carries all the flavors.
- 2 tablespoons butter: Adds a silky richness to the sauce and helps cook the flour and garlic.
- 1/2 tablespoon flour: Acts as a thickening agent to give the sauce a luscious, creamy texture.
- 3 cloves garlic (minced): Infuses a fragrant and savory depth essential to the dish’s flavor profile.
- 1/2 cup dry white wine or chicken broth: Adds acidity and complexity while helping to deglaze the pan.
- 1/2 teaspoon Dijon mustard: Brings a subtle tang and layered flavor that cuts through the creaminess.
- 1 teaspoon lemon juice: Brightens the sauce with a fresh, zesty kick.
- 1/2 teaspoon Italian seasoning: A mix of herbs that adds warmth and balance to the dish.
- 1/2 cup sun-dried tomatoes: These provide intense, sweet-tart bursts that define the recipe.
- 3/4 cup heavy/whipping cream: Creates the decadently smooth, rich base of the sauce.
- 1/3 cup freshly grated Parmesan cheese: Adds savory umami and melts into the sauce beautifully.
- 2 cups (packed) fresh baby spinach: Delivers vibrant color and a light, fresh contrast to the richness.
- Salt & pepper (to taste): Essential seasonings that bring all the flavors together perfectly.
How to Make Sun-Dried Tomato Pasta with Spinach and Parmesan Recipe
Step 1: Cook the Pasta
Start by boiling a large pot of salted water until it’s rolling. Add the pasta and cook it until al dente—meaning tender but still with a slight bite to the center. This ensures the noodles hold up beautifully when tossed in the creamy sauce.
Step 2: Prepare the Base
While the pasta cooks, melt the butter in a large skillet over medium heat. As it fizzes gently, stir in the flour and minced garlic. Cook this mixture for about 30 seconds to toast the flour slightly and release the garlic’s fragrance, which forms the flavorful backbone of your sauce.
Step 3: Build the Sauce
Whisk in the white wine (or chicken broth), Dijon mustard, lemon juice, and Italian seasoning. Allow the liquid to gently simmer and reduce by half. This reduction concentrates the flavors and creates a richer sauce that clings to the pasta beautifully.
Step 4: Add Sun-Dried Tomatoes and Cream
Next, stir in the sun-dried tomatoes followed by the heavy cream. Let everything bubble away for about five minutes. You’ll notice the sauce thickening and developing a lovely pinkish hue, signaling it’s getting close to perfection.
Step 5: Cheese and Greens
Stir in the freshly grated Parmesan cheese, stirring continuously until it melts completely into the sauce. Then add the fresh baby spinach, and cook just until the leaves wilt, maintaining their gorgeous green color and fresh texture.
Step 6: Combine and Season
Toss the cooked pasta directly into the skillet with the sauce. If the sauce seems too thick, add a splash of pasta water before draining to loosen it up and help it coat every strand. Season with salt and pepper to your liking, then serve immediately while it’s warm and fabulous.
How to Serve Sun-Dried Tomato Pasta with Spinach and Parmesan Recipe
Garnishes
A sprinkle of extra freshly grated Parmesan and a handful of chopped fresh basil or parsley can elevate this dish instantly. The vibrant green herbs add freshness and a pop of color that makes it feel special without any fuss.
Side Dishes
This pasta pairs wonderfully with a crisp green salad tossed in a light vinaigrette to balance the creamy sauce. Garlic bread or crunchy toasted baguette slices also make perfect companions for mopping up every last bit of that delicious sauce.
Creative Ways to Present
For an impressive touch, serve the pasta in individual shallow bowls, topped with a swirl of extra virgin olive oil and a few whole sun-dried tomatoes for a rustic look. You could also plate it alongside grilled chicken or shrimp for a heartier meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Sun-Dried Tomato Pasta with Spinach and Parmesan Recipe in an airtight container in the refrigerator. It should keep well for up to three days, allowing you to enjoy the flavors again without losing that fresh homemade taste.
Freezing
Because of the cream sauce and fresh spinach, freezing this pasta is not ideal as it may affect texture and separation. For the best experience, enjoy this dish fresh or refrigerated and avoid freezing where possible.
Reheating
When reheating, gently warm the pasta over low heat on the stovetop, adding a splash of cream or water to revive the sauce’s silky consistency. Stir frequently to prevent sticking and ensure even warming, preserving the luscious texture and taste you fell in love with.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While traditional shapes like penne or fusilli work great, you can use spaghetti, fettuccine, or even gluten-free pasta depending on your preference. Just cook according to package instructions until al dente.
Can I substitute fresh tomatoes for sun-dried tomatoes?
Fresh tomatoes won’t provide the same concentrated, slightly tangy flavor as sun-dried ones, but you can add cherry tomatoes for a fresher, lighter twist. Try roasting them first to deepen the flavor if you want something closer to sun-dried taste.
Is it possible to make this recipe dairy-free?
Yes! Swap the butter for olive oil and use a dairy-free cream alternative like coconut cream or cashew cream. Nutritional yeast can replace Parmesan for a cheesy note while keeping it vegan-friendly.
Can I add protein to this Sun-Dried Tomato Pasta with Spinach and Parmesan Recipe?
Definitely. Grilled chicken, sautéed shrimp, or even crispy tofu cubes can be great additions to make it a complete meal that’s both filling and full of flavor.
How can I make the sauce thicker or thinner?
If your sauce is too thick, stirring in a bit of reserved pasta water helps loosen it without diluting the flavor. To thicken it, simply simmer a little longer or add a tiny amount more flour at the start, but be careful not to overdo it.
Final Thoughts
This Sun-Dried Tomato Pasta with Spinach and Parmesan Recipe is one of those delicious dishes that feels like a warm hug on a plate. It’s simple enough to whip up any night but special enough to impress your family or guests without any stress. I can’t wait for you to experience the creamy sauce, vibrant greens, and tangy tomato goodness all in one bite. Give it a try soon—you’ll wonder why you didn’t make it sooner!
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Sun-Dried Tomato Pasta with Spinach and Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Sun-Dried Tomato Pasta recipe features a creamy, tangy sauce made with sun-dried tomatoes, garlic, white wine, and Parmesan cheese. Tossed with fresh baby spinach and perfectly cooked pasta, this dish is a delightful vegetarian meal that comes together in just 30 minutes, perfect for a satisfying weeknight 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 & Seasoning
- 2 cups packed fresh baby spinach
- Salt and pepper, to taste
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the pasta until al dente according to package instructions. Drain and set aside, reserving a splash of pasta water if needed to adjust sauce consistency.
- Make Roux Base: While the pasta cooks, melt the butter in a skillet over medium heat.
- Add Flour and Garlic: Stir in the flour and minced garlic and cook for about 30 seconds to remove the raw flour taste and infuse the butter with garlic flavor.
- Deglaze and Season: Whisk in the white wine (or chicken broth), Dijon mustard, lemon juice, and Italian seasoning. Cook the mixture until it reduces by half, concentrating the flavors.
- Add Sun-Dried Tomatoes and Cream: Stir in the sun-dried tomatoes and heavy cream, allowing the sauce to bubble gently for about 5 minutes until slightly thickened.
- Incorporate Cheese and Spinach: Add the grated Parmesan cheese to the sauce and stir until melted. Then add the baby spinach and cook until wilted.
- Toss Pasta with Sauce: Combine the cooked pasta with the sauce in the skillet. If the sauce is too thick, add a splash of reserved pasta water to loosen it. Season with salt and pepper to taste and serve immediately.
Notes
- Use dry white wine for a richer flavor; chicken broth can be used as a non-alcoholic substitute.
- Sun-dried tomatoes packed in oil will give a deeper taste; if using dry, rehydrate them in hot water before adding.
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
- This dish is vegetarian but not vegan due to dairy ingredients.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
