Description
Creamy Sun-Dried Tomato & Spinach Pasta
Ingredients
12 oz fettuccine or linguine
2 tbsp olive oil
3 garlic cloves (minced)
1/2 cup sun-dried tomatoes (chopped)
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp paprika (optional)
Salt and pepper (to taste)
Directions
Cook the pasta: Boil the pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water, drain, and set aside.
Sauté the garlic and tomatoes: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the sun-dried tomatoes and cook for another minute.
Add spinach: Toss in the fresh spinach and cook until wilted.
Make the creamy sauce: Lower the heat and add heavy cream, Parmesan cheese, and paprika. Stir until the cheese melts and the sauce becomes creamy. Adjust seasoning with salt and pepper.
Combine with pasta: Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Use the reserved pasta water to thin the sauce if needed.
Serve: Plate the pasta, sprinkle with extra Parmesan, and enjoy a comforting, creamy meal!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 450 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect pasta every time. Start by bringing a large pot of generously salted water to a rolling boil. This seasons the pasta from within. While the pasta cooks, prepare your mise en place: mince the garlic, chop the sun-dried tomatoes, and measure your cream and cheese. In your skillet, heat the olive oil over medium-low heat to gently toast the garlic without burning it, which takes about 90 seconds. Add the sun-dried tomatoes to warm them and release their oils. When adding the spinach, do it in batches, allowing the first handful to wilt slightly before adding more. For the sauce, ensure the heat is low before adding the cream and cheese to prevent separation. Stir constantly until a smooth, velvety sauce forms. Finally, toss the drained pasta directly into the skillet, adding reserved pasta water one tablespoon at a time until your desired consistency is reached.
Serving Suggestions
This versatile pasta pairs beautifully with several sides. For a complete meal, serve it alongside a crisp arugula salad with a lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. To add protein, top with grilled chicken, shrimp, or cannellini beans. For presentation, use tongs to twirl the pasta into a nest on the plate, garnish with extra Parmesan, a crack of black pepper, and a few fresh basil leaves.
How-to Summary
In short: Cook pasta, reserve water. Sauté garlic and sun-dried tomatoes in oil. Wilt spinach. Create sauce by stirring cream and Parmesan into the skillet on low heat. Combine pasta with sauce, thinning with pasta water as needed. Serve immediately.
Frequently Asked Questions
Can I use half-and-half instead of heavy cream? Yes, but the sauce will be less rich and thick. To prevent curdling, warm the half-and-half gently and avoid boiling.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of milk or water to revive the creamy texture.
Are sun-dried tomatoes in oil or dry better? Those packed in oil are more flavorful and tender for this recipe. If using dry-packed, soak them in hot water for 10 minutes before chopping.
Can I make this dish vegan? Absolutely. Use your favorite plant-based pasta. Substitute heavy cream with full-fat coconut milk or cashew cream, and use nutritional yeast or vegan Parmesan.
What can I use instead of spinach? Kale (stems removed) or Swiss chard are excellent, hearty alternatives. Sauté them a minute longer to soften.
Common Mistakes to Avoid
- Overcooking the garlic: Burnt garlic turns bitter. Sauté it on medium-low until just fragrant.
- Skipping the pasta water: The starchy water is crucial for emulsifying the sauce and helping it cling to the noodles.
- Adding cheese to high heat: High heat can cause the cheese to clump or the sauce to break. Always lower the heat before adding dairy.
- Using pre-grated Parmesan: It often contains anti-caking agents that prevent smooth melting. For best results, grate a block of cheese yourself.
Conclusion
This Creamy Sun-Dried Tomato & Spinach Pasta is a testament to how a few quality ingredients can create a restaurant-worthy meal in under 30 minutes. The combination of sweet, tangy tomatoes, fresh greens, and a luxuriously simple sauce delivers comfort and sophistication in every bite. By following the detailed guide and tips provided, you can master this recipe and easily adapt it to your taste. It’s a reliable, crowd-pleasing dish perfect for any night of the week.