Sun-Dried Tomato Pasta
This 30-minute sun-dried tomato pasta recipe is a bright meatless meal that feels a touch luxurious! The creamy sauce has garlic, spinach, and a dusting of parmesan.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: sun dried tomato pasta
Servings: 4
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3 cloves garlic minced
- 1/2 cup dry white wine or chicken broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes see note
- 3/4 cup heavy/whipping cream
- 1/3 cup freshly grated parmesan cheese
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Boil a large, salted pot of water for your pasta and cook until al dente.
Meanwhile, add the butter to a skillet and melt it over medium heat.
Stir in the flour and garlic and cook for about 30 seconds.
Whisk in the wine, Dijon mustard, lemon juice, and Italian seasoning. Let it cook until it's reduced by half.
Add in the sun-dried tomatoes and cream and let it bubble for about 5 minutes.
Stir in the parmesan, then add the spinach and let it wilt.
Toss with the cooked pasta (add in a splash of the pasta water prior to draining if the sauce gets too thick). Season with salt & pepper as needed and enjoy immediately.
- If your sun-dried tomatoes are packed in oil, be sure to drain them.
Calories: 519kcal | Carbohydrates: 55g | Protein: 14g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 242mg | Potassium: 778mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2435IU | Vitamin C: 11mg | Calcium: 158mg | Iron: 3mg