Creamy Sun-Dried Tomato Pasta
This creamy sun-dried tomato pasta recipe is a quick, delicious option for any night. With rich flavors and simple ingredients like parmesan and spinach, it's ready in under 30 minutes for a satisfying vegetarian meal.
Servings: 4 servings
Ingredients
- 8 ounces dried pasta penne, rigatoni or other similar shape
- 1 tablespoon oil from the sun-dried tomato jar
- ½ cup sun-dried tomatoes packed in olive oil
- 4 cloves of garlic minced
- 2 tablespoons butter
- 2 tablespoons flour
- ½ teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- Salt & pepper
- 1 cup whole milk
- 1 cup reserved pasta water
- 1 cup grated Parmesan cheese plus more for garnish
- Juice of half a lemon
- 2 cups packed baby spinach
- Fresh basil for garnish
Instructions
- Bring a large pot of water to a boil. Salt the water, add the pasta and cook according to package instructions until al dente.
- While the pasta cooks, heat the oil from the sun-dried tomatoes to a large skillet. Once hot, add the sun-dried tomatoes and garlic. Cook for 1-2 minutes until fragrant.
- Push the tomatoes and garlic to the side, add the butter to the skillet and sprinkle the flour on top once melted. Whisk until golden brown, careful not to burn then add the spices.
- Slowly, pour the milk, pasta water and lemon juice into the skillet and whisk for several minutes until the sauce thickens slightly. Stir in the parmesan cheese and spinach and cook until the spinach wilts.
- Drain the pasta then transfer to the skillet and toss to coat in the sauce. Garnish with fresh basil and extra parmesan cheese before serving.
Nutrition
Serving: 1SERVING | Calories: 487kcal | Carbohydrates: 56g | Protein: 19g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 561mg | Potassium: 594mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2116IU | Vitamin C: 19mg | Calcium: 344mg | Iron: 2mg