Description
Creamy Sun-Dried Tomato and Spinach Fettuccine
Ingredients
12 oz fettuccine pasta
2 tbsp olive oil
4 garlic cloves, minced
½ cup sun-dried tomatoes, sliced
2 cups fresh spinach
1 cup heavy cream
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
Salt and pepper to taste
Directions
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions. Reserve ½ cup of pasta water before draining.
Sauté Garlic and Tomatoes: Heat olive oil in a large skillet over medium heat. Add minced garlic and sun-dried tomatoes, cooking for 2-3 minutes until fragrant.
Add Spinach: Toss in the spinach and cook until wilted, about 2 minutes.
Make the Sauce: Pour in the heavy cream and stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Simmer for 2-3 minutes until the sauce thickens slightly.
Combine with Pasta: Add the cooked fettuccine to the skillet, tossing to coat in the sauce. If the sauce is too thick, stir in the reserved pasta water, a little at a time, until desired consistency is reached.
Season and Serve: Season with salt and pepper to taste. Garnish with additional Parmesan if desired and serve hot!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~430 kcal per serving
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Step-by-Step Guide
1. Prep Your Ingredients: Before heating any pans, measure and prepare all ingredients. This includes mincing garlic, slicing sun-dried tomatoes, and grating Parmesan cheese. Having everything ready is crucial for this fast-paced recipe.
2. Cook Pasta to Perfection: Salt your boiling water generously. Cook the fettuccine until al dente, then drain, RESERVING at least 1/2 cup of the starchy pasta water. This water is key for adjusting sauce consistency later.
3. Build Flavor in the Skillet: In a large skillet, gently heat the olive oil over medium. Add the garlic and sun-dried tomatoes, cooking just until the garlic is fragrant (about 2 minutes) to avoid burning.
4. Wilt and Create the Sauce Base: Add the fresh spinach, stirring until just wilted. Immediately pour in the heavy cream. Bring to a gentle simmer before stirring in the Parmesan, Italian seasoning, and optional red pepper flakes. Let it simmer for 2-3 minutes to thicken slightly and meld flavors.
5. Combine and Finish: Add the drained pasta directly to the skillet. Use tongs to toss thoroughly, coating every strand. If the sauce seems too thick or clings to the pan, add the reserved pasta water one tablespoon at a time until the sauce is silky and coats the pasta perfectly. Season with salt and pepper off the heat.
Serving Suggestions
Serve this rich pasta immediately for the best texture. For a complete meal, pair it with a simple side salad dressed with a light vinaigrette to cut through the creaminess. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce. For protein, top with grilled chicken, shrimp, or cannellini beans. A sprinkle of fresh basil or parsley adds a bright, fresh finish.
How-to Summary
To make Creamy Sun-Dried Tomato and Spinach Fettuccine, first cook fettuccine al dente, saving pasta water. Sauté garlic and sun-dried tomatoes in olive oil. Wilt spinach in the same pan. Create the sauce by adding heavy cream, Parmesan, and seasonings, simmering until slightly thickened. Toss the cooked pasta into the sauce, using reserved pasta water to adjust consistency. Season and serve hot.
Frequently Asked Questions
Can I use half-and-half instead of heavy cream? Yes, but the sauce will be less rich and thick. To help it thicken, let it simmer a bit longer and consider adding an extra tablespoon of Parmesan cheese.
My sun-dried tomatoes are oil-packed. Do I drain them? Pat them dry with a paper towel to remove excess oil, which can make the sauce greasy. You can use a little of the oil from the jar in place of some olive oil for extra flavor.
How can I make this dish vegetarian? This recipe is vegetarian as written. Ensure your Parmesan cheese is made with vegetarian rennet if required.
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 loosen the sauce, as it will thicken when chilled.
Can I add protein to this pasta? Absolutely. Cooked, shredded chicken, sautéed shrimp, or Italian sausage are excellent additions. Add pre-cooked protein when you combine the pasta with the sauce to warm through.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Cook it only until fragrant, not browned.
- Skipping the Pasta Water: The starchy water is essential for creating a silky, emulsified sauce that clings to the pasta. Never pour it all down the drain.
- Using Pre-Grated Parmesan: Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. Always grate your own Parmesan for the creamiest sauce.
- Adding Cheese to Boiling Liquid: Always reduce the heat to a simmer before adding Parmesan to prevent it from clumping or becoming grainy.
Conclusion
This Creamy Sun-Dried Tomato and Spinach Fettuccine is the ultimate quick and satisfying dinner, delivering restaurant-quality flavor in under 30 minutes. The combination of tangy sun-dried tomatoes, fresh spinach, and a luxuriously creamy Parmesan sauce creates a perfectly balanced dish that feels indulgent yet straightforward to prepare. By following the step-by-step guide and avoiding common pitfalls, you can master this versatile recipe. It’s a reliable crowd-pleaser that you’ll return to again and again for a delicious, comforting meal any night of the week.