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–+ servings
Sun Dried Tomato Pasta

Creamy Sun Dried Tomato Pasta Your New Favorite Weeknight Meal

This Creamy Sun Dried Tomato Pasta is a delightful weeknight meal that's both quick and vegetarian-friendly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Penne Pasta Substitute with campanelle or bow-tie pasta for variety.
  • 10 cups Hot Water Essential for cooking the pasta.
For the Sauce
  • 2 tbsp Sun-Dried Tomato Oil For sautéing garlic.
  • 2 tsp Minced Garlic Use fresh for the best flavor.
  • 2 tbsp Tomato Paste Enhances richness of the sauce.
  • ½ cup Sun-Dried Tomatoes (in oil) Adds tangy flavor.
  • 1 tsp Italian Seasoning Blend of herbs for flavor.
  • ¼ tsp Crushed Red Pepper Flakes Adjust according to spice preference.
  • 1 cup Heavy Cream Makes the sauce creamy.
  • 1 cup Reserved Pasta Water To adjust sauce consistency.
  • ⅓ cup Parmesan Cheese Freshly grated is best.
For Finishing Touches
  • 2 cups Baby Spinach Adds color and nutrients.
  • ¼ cup Fresh Basil Brightens the dish.
  • 1 tbsp Fresh Lemon Juice Optional, for flavor brightness.
  • ½ tsp Paprika Optional, for smoky flavor.

Equipment

  • large pot
  • medium saucepan
  • spatula

Method
 

Cooking Instructions
  1. Bring 10 cups of salted water to a rolling boil in a large pot. Add penne pasta and cook until al dente (9-11 minutes), then reserve 1 cup pasta water and drain.
  2. In a medium saucepan, heat 2 tablespoons of sun-dried tomato oil. Add 2 teaspoons minced garlic and sauté until fragrant (about 20 seconds).
  3. Stir in 2 tablespoons of tomato paste and cook for an additional 30 seconds.
  4. Pour in 1 cup of heavy cream to the garlic mixture, stirring well. Add ½ cup chopped sun-dried tomatoes, 1 teaspoon Italian seasoning, and a pinch of crushed red pepper flakes.
  5. Bring the sauce to a gentle simmer for 2-3 minutes until it thickens.
  6. Reduce heat to low and gradually stir in ⅓ cup of grated parmesan cheese until melted.
  7. Add drained pasta back to the pot with the sauce, and toss in 2 cups of baby spinach and ½ cup reserved pasta water.
  8. Season with salt and black pepper. Fold in fresh basil, lemon juice, and paprika if desired. Adjust consistency with more reserved pasta water.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 65gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 1200IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For best results, use fresh ingredients and adjust the sauce consistency as needed with reserved pasta water.

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