Creamy Sun-Dried Tomato Pasta
A rich and satisfying cream pasta with sun-dried tomatoes and spinach that comes together in 25 minutes.
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Servings
4
Calories
420/serving
Difficulty
Easy
Nutrition Per Serving
Ingredients
- 8 oz spirali pasta
- 2 cloves garlic
- 0.25 cup sun-dried tomatoes in oil
- 0.33 cup dry white wine
- 0.67 cup heavy cream
- 1 cup spinach
- 0.25 cup Parmesan cheese
- 2 tbsp fresh chives or parsley
Cook Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about half a cup of the starchy cooking water before draining.
Saute Garlic and Tomatoes
Heat a skillet over medium heat and add oil from the sun-dried tomato jar. Add minced garlic and sliced sun-dried tomatoes. Cook, stirring often, until fragrant.
Build the Cream Sauce
Pour in the white wine and let it reduce by about half. Stir in the heavy cream and chopped spinach. Simmer gently until the spinach wilts and the sauce thickens slightly. Season with salt and pepper.
Toss and Serve
Add the drained pasta to the sauce, tossing to coat. Add a splash of reserved pasta water to loosen the sauce if needed. Top with fresh chives or parsley and plenty of grated Parmesan.
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Open in AppTips & Variations
- Use the oil from the sun-dried tomato jar for extra flavor instead of plain olive oil.
- Add a pinch of red pepper flakes for a subtle kick.
Frequently Asked Questions
- Can I skip the wine?
- Yes, substitute chicken broth or just leave it out and add a splash of lemon juice.
- What pasta shapes work best?
- Short shapes like penne, fusilli, or orecchiette catch the sauce beautifully.
Recipe inspired by the original at pinchofyum.com. Ingredients and factual cooking data extracted; instructions independently written.
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