Creamy sun-dried tomato pasta with garlic, Parmesan, and fresh spinach is a quick and flavorful dinner option. Made with a rich white wine or chicken broth sauce, this easy pasta recipe combines tender noodles with a smooth, cheesy sauce and vibrant sun-dried tomatoes. Perfect for busy weeknights, this meal offers a balance of creamy texture and fresh ingredients. Ideal for pasta lovers seeking a simple yet delicious recipe packed with bold Italian flavors.
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 (see note)
- 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
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions.
- While the pasta cooks, melt butter in a skillet over medium heat. Stir in flour and garlic, cooking for about 30 seconds to form a roux.
- Whisk in the white wine (or chicken broth), Dijon mustard, lemon juice, and Italian seasoning. Let the mixture simmer until reduced by half.
- Add the sun-dried tomatoes and cream, allowing the sauce to bubble gently for about 5 minutes to thicken.
- Stir in the Parmesan cheese, then add the spinach and cook until wilted.
- Drain the pasta, reserving a small amount of pasta water. Toss the pasta with the sauce, adding reserved pasta water if the sauce needs thinning. Season with salt and pepper to taste. Serve immediately.
Why You’ll Love This Recipe
This sun-dried tomato pasta combines a creamy sauce with vibrant flavors from garlic, wine, and tangy sun-dried tomatoes. It’s a quick and satisfying meal that balances rich creaminess with fresh spinach for added nutrition.
Tips
- Use good-quality sun-dried tomatoes packed in oil for the best flavor.
- If you prefer, swap white wine for chicken broth to keep it non-alcoholic.
- To make the sauce smoother, whisk continuously while adding the liquids.
Variations and Substitutions
- Substitute heavy cream with half-and-half for a lighter sauce.
- Add cooked chicken or shrimp for extra protein.
- Swap spinach for kale or arugula for different greens.
- Use gluten-free pasta if needed.
FAQs
Can I make this recipe dairy-free?
Yes, substitute the butter with olive oil, use coconut cream instead of heavy cream, and a dairy-free Parmesan alternative.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water.
Serving
Serve this pasta hot, garnished with extra grated Parmesan and a sprinkle of fresh herbs like basil or parsley.
Suggestions
Pair with a crisp green salad and crusty bread for a complete meal. This dish also works well for meal prep and reheats nicely for lunches or dinners throughout the week.
Sun-Dried Tomato Pasta Recipe
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 (see note)
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
Directions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions.
- While the pasta cooks, melt butter in a skillet over medium heat. Stir in flour and garlic, cooking for about 30 seconds to form a roux.
- Whisk in the white wine (or chicken broth), Dijon mustard, lemon juice, and Italian seasoning. Let the mixture simmer until reduced by half.
- Add the sun-dried tomatoes and cream, allowing the sauce to bubble gently for about 5 minutes to thicken.
- Stir in the Parmesan cheese, then add the spinach and cook until wilted.
- Drain the pasta, reserving a small amount of pasta water. Toss the pasta with the sauce, adding reserved pasta water if the sauce needs thinning. Season with salt and pepper to taste. Serve immediately.
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