Description
This Sun-Dried Tomato Spinach Pasta bursts with vibrant flavors and is easy to prepare for a delicious meal.
Ingredients
Scale
- 12 oz Pasta (Choose penne or fusilli for best sauce absorption.)
- 2 tbsp Olive Oil (Use extra virgin for best flavor.)
- 1 cup Sun-Dried Tomatoes (Chopped, preferably oil-packed.)
- 3 cloves Garlic (Minced.)
- 4 cups Fresh Spinach (Lightly wilted.)
- 1/2 cup Parmesan Cheese (Grated.)
- 1 cup Heavy Cream or Greek Yogurt (Use cream for richness.)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Red Pepper Flakes (Optional.)
Instructions
- In a large pot of vigorously boiling salted water, add pasta and stir occasionally. Cook until al dente—about 8–10 minutes.
- While pasta cooks, warm olive oil in a skillet over medium heat. Add minced garlic and optional red pepper flakes, stirring until fragrant and lightly golden—about 1–2 minutes.
- Add chopped sun-dried tomatoes to the skillet, cooking for 3–4 minutes until they soften.
- Add fresh spinach to the skillet, tossing gently until leaves turn bright green and just wilted—about 1–2 minutes.
- Drain pasta, reserving ¼ cup pasta water. Add pasta to skillet with cream or Greek yogurt, tossing until silky.
- Remove from heat, sprinkle grated Parmesan, salt, and pepper. Toss briskly for a cohesive, velvety finish. Serve immediately, garnished with basil or parsley.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 30 mg