Description
8 oz pasta (spaghetti, fettuccine, or your choice)
2 tbsp unsalted butter
4 cloves garlic, minced
1 cup fresh spinach, chopped
½ cup sun-dried tomatoes, chopped
½ cup heavy cream
¼ cup grated Parmesan cheese
Salt and black pepper to taste
¼ tsp red pepper flakes (optional)
Fresh basil or parsley for garnish
Directions:
Cook the pasta according to package instructions, then drain, reserving 1 cup of pasta water.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the chopped spinach and sun-dried tomatoes, cooking for another 2-3 minutes until the spinach wilts.
Pour in the heavy cream and stir to combine. Let simmer for 2-3 minutes, then add the grated Parmesan cheese. Stir until the cheese melts into the sauce.
Add the cooked pasta to the skillet and toss to coat. If needed, add reserved pasta water a little at a time to reach your desired sauce consistency.
Season with salt, black pepper, and red pepper flakes (if using).
Garnish with fresh basil or parsley and serve immediately.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 350 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect pasta every time. First, gather all ingredients. Begin boiling a large pot of salted water for the pasta. As it heats, prep your vegetables: mince the garlic, chop the spinach and sun-dried tomatoes, and grate the Parmesan cheese if not pre-grated. Once the water is boiling, add the pasta and cook until al dente, then drain, remembering to save one cup of the starchy pasta water. In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant but not browned, about 90 seconds. Add the spinach and sun-dried tomatoes, stirring until the spinach is fully wilted. Reduce heat to low and pour in the heavy cream, letting it simmer gently for 2-3 minutes. Slowly stir in the Parmesan cheese until fully melted and the sauce is smooth. Add the drained pasta to the skillet, tossing thoroughly to coat. Use tongs to combine everything evenly. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until the desired consistency is reached. Finish with seasonings and garnish.
Serving Suggestions
This creamy pasta is versatile. For a complete meal, serve it alongside a simple green 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 breast, sautéed shrimp, or cannellini beans. For a restaurant-style presentation, use a fork to twirl the pasta into a nest on the plate, ensuring the sun-dried tomatoes and spinach are visible, and finish with a sprinkle of extra Parmesan and a fresh basil leaf.
How-to Summary
Boil and drain pasta, saving water. Sauté garlic in butter. Wilt spinach and tomatoes in the same pan. Simmer with cream, then melt in Parmesan. Toss pasta with sauce, thinning with pasta water if needed. Season and garnish.
Frequently Asked Questions
Can I use milk instead of heavy cream? For a lighter sauce, you can use whole milk or half-and-half, but the sauce will be less rich and thick. To help it thicken, let it simmer longer or add a teaspoon of flour when cooking the garlic.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of milk or water to loosen the sauce.
Are sun-dried tomatoes in oil or dry better? Those packed in oil are more flavorful and tender, making them ideal for this recipe. If using dry-packed, soak them in hot water for 10 minutes before chopping.
Can I make this dish ahead of time? You can prep the ingredients ahead, but it’s best served fresh. The sauce can thicken and the pasta can absorb too much liquid if left to sit.
What’s a good dairy-free alternative? Substitute the butter with olive oil, the heavy cream with full-fat coconut milk or a cashew cream, and use a nutritional yeast or vegan Parmesan alternative.
Common Mistakes to Avoid
Avoid overcooking the garlic, as it will become bitter—sauté just until fragrant. Do not add the Parmesan cheese to boiling sauce; remove the skillet from heat or reduce to low to prevent the cheese from becoming grainy. Never discard the pasta water; its starch is crucial for creating a silky, emulsified sauce that clings to the pasta. Finally, do not rinse the cooked pasta, as this washes away the starch needed for the sauce to adhere.
Conclusion
This creamy spinach and sun-dried tomato pasta is a testament to how a few quality ingredients can create a spectacular meal in under 30 minutes. Its balance of rich cream, savory Parmesan, sweet tomatoes, and fresh spinach makes it a crowd-pleaser suitable for both busy weeknights and casual entertaining. By following the detailed guide and avoiding common pitfalls, you can master this restaurant-quality dish at home. Experiment with the serving suggestions to make it your own, and enjoy the delicious results.
