Spinach Sun Dried Tomato Pasta: A Delicious & Easy Recipe

Spinach Sun Dried Tomato Pasta: Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine twirling strands of perfectly cooked pasta, coated in a vibrant sauce bursting with the sweet tang of sun-dried tomatoes and the earthy goodness of fresh spinach. This isn’t just a meal; it’s an experience.

While pasta itself boasts a rich history rooted in Italian tradition, the combination of spinach and sun-dried tomatoes offers a modern twist on classic flavors. Sun-dried tomatoes, a staple in Mediterranean cuisine, bring a concentrated sweetness and chewy texture that perfectly complements the delicate, slightly bitter notes of spinach. This pairing has gained immense popularity in recent years, becoming a favorite in restaurants and home kitchens alike.

What makes Spinach Sun Dried Tomato Pasta so irresistible? It’s the harmonious blend of flavors and textures. The al dente pasta provides a satisfying bite, while the sun-dried tomatoes offer a burst of sunshine in every mouthful. The spinach adds a healthy dose of vitamins and a subtle earthiness that balances the sweetness. But beyond the taste, this dish is incredibly convenient. It’s quick to prepare, making it perfect for busy weeknights, yet elegant enough to serve to guests. Whether you’re a seasoned chef or a novice cook, this recipe is guaranteed to impress. So, let’s dive in and create a pasta masterpiece!

Ingredients:

• Pasta: 1 pound of your favorite pasta shape (I love using penne or rotini for this!)
• Spinach: 10 ounces fresh spinach, thoroughly washed
• Sun-Dried Tomatoes: 1/2 cup oil-packed sun-dried tomatoes, drained (reserve the oil!) and chopped
• Garlic: 4 cloves garlic, minced
• Olive Oil: 2 tablespoons (plus more if needed)
• Chicken Broth: 1/2 cup (or vegetable broth for a vegetarian option)
• Heavy Cream: 1/2 cup
• Parmesan Cheese: 1/2 cup grated Parmesan cheese, plus more for serving
• Red Pepper Flakes: 1/4 teaspoon (or more, to taste)
• Salt: To taste
• Black Pepper: Freshly ground, to taste
• Optional: Pine nuts, toasted, for garnish
• Optional: Grilled chicken or shrimp, for added protein

Preparing the Ingredients:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
2. Prepare the Spinach: While the pasta is cooking, wash the spinach thoroughly. You can use a salad spinner to remove excess water. If the spinach leaves are very large, you can roughly chop them.
3. Prepare the Sun-Dried Tomatoes: Drain the sun-dried tomatoes, reserving the oil. Chop them into smaller pieces. I find that smaller pieces distribute more evenly throughout the dish.
4. Mince the Garlic: Mince the garlic cloves finely. Mincing ensures that the garlic flavor infuses the sauce evenly.

Making the Sauce:

1. Sauté the Garlic: In a large skillet or pot (large enough to hold the pasta later), heat the 2 tablespoons of olive oil and 2 tablespoons of the reserved sun-dried tomato oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 30 seconds to 1 minute, until the garlic is fragrant, being careful not to burn it. Burnt garlic will make the sauce bitter.
2. Add the Spinach: Add the spinach to the skillet. It will seem like a lot, but it will wilt down considerably. Cook, stirring occasionally, until the spinach is wilted, about 3-5 minutes. If the spinach is sticking to the pan, add a tablespoon or two of water to help it steam.
3. Add the Sun-Dried Tomatoes and Broth: Add the chopped sun-dried tomatoes and chicken broth (or vegetable broth) to the skillet. Stir to combine. Bring the mixture to a simmer and cook for about 2-3 minutes, allowing the flavors to meld.
4. Stir in the Cream and Parmesan: Reduce the heat to low. Stir in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste. Remember that Parmesan cheese is already salty, so start with a small amount of salt and add more as needed.

Combining and Serving:

1. Add the Pasta: Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached. The pasta water contains starch, which will help to thicken the sauce and make it cling to the pasta.
2. Adjust Seasoning: Taste the pasta and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes to your liking.
3. Serve Immediately: Serve the pasta immediately. Garnish with extra grated Parmesan cheese and toasted pine nuts (if using). You can also add grilled chicken or shrimp for added protein.

Tips and Variations:

• Spice it up: If you like a spicier dish, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
• Add protein: Grilled chicken, shrimp, or Italian sausage would all be delicious additions to this pasta dish.
• Make it vegetarian/vegan: Use vegetable broth instead of chicken broth. For a vegan version, substitute the heavy cream with a plant-based cream alternative (like cashew cream or oat cream) and use a vegan Parmesan cheese substitute or nutritional yeast.
• Add vegetables: Feel free to add other vegetables to the dish, such as mushrooms, bell peppers, or zucchini. Sauté them along with the garlic.
• Use different herbs: Fresh basil or oregano would be great additions to this pasta dish. Add them towards the end of cooking to preserve their flavor.
• Sun-Dried Tomato Oil: Don’t throw away the oil that the sun-dried tomatoes are packed in! It’s infused with flavor and can be used in salad dressings, marinades, or for sautéing vegetables.
• Pasta Water is Key: Don’t skip reserving the pasta water! It’s essential for creating a creamy and emulsified sauce. The starch in the pasta water helps the sauce cling to the pasta.
• Make Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, cook the pasta and combine it with the sauce.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You may need to add a splash of water or broth to loosen the sauce.
• Cheese Options: While Parmesan is classic, feel free to experiment with other cheeses like Pecorino Romano or Asiago.
• Nut Allergy: If you have a nut allergy, omit the pine nuts.

Detailed Explanation of Key Steps:

Why Reserve Pasta Water?

I can’t stress enough how important it is to reserve that pasta water! It’s not just regular water; it’s liquid gold for pasta dishes. As the pasta cooks, it releases starch into the water. This starchy water acts as a natural thickening agent and helps the sauce cling to the pasta. When you add it to the sauce, it creates a creamy emulsion that coats every strand of pasta perfectly. Without it, your sauce might be thin and watery, and it won’t adhere to the pasta as well.

The Importance of Sautéing Garlic Properly

Garlic is a flavor powerhouse, but it can quickly go from fragrant to burnt if you’re not careful. Burnt garlic has a bitter taste that can ruin the entire dish. That’s why it’s crucial to sauté it over medium heat and keep a close eye on it. You’ll know it’s ready when it turns a light golden color and releases a wonderful aroma. If you’re using a high heat, the garlic will burn before it has a chance to infuse the oil with its flavor. If you notice the garlic is browning too quickly, reduce the heat or add a splash of water to the pan.

Wilted Spinach Perfection

Don’t be intimidated by the amount of spinach you add to the pan. It will wilt down significantly as it cooks. The goal is to cook the spinach until it’s tender but still retains some of its vibrant green color. Overcooked spinach can become mushy and lose its flavor. Stir the spinach frequently to ensure it cooks evenly. If the spinach is sticking to the pan, add a tablespoon or two of water to help it steam. You can also cover the pan for a minute or two to help the spinach wilt faster.

Balancing the Flavors

Taste, taste, taste! This is the key to creating a perfectly balanced dish. As you’re making the sauce, be sure to taste it frequently and adjust the seasoning as needed. Start with a small amount of salt and pepper, and then add more to your liking. Remember that Parmesan cheese is already salty, so you may not need to add much salt. If the sauce is too acidic, you can add a pinch of sugar to balance the flavors. If it’s too bland, add a squeeze of lemon juice or a dash of red pepper flakes.

Choosing the Right Pasta

While you can use any pasta shape you like for this dish, I find that certain shapes work better than others. Penne and rotini are great choices because their ridges and grooves help to capture the sauce. Bowtie pasta (farfalle) is also a good option. Avoid using long, thin pasta shapes like spaghetti or angel hair, as the sauce may not cling to them as well. Ultimately,

Conclusion:

This Spinach Sun Dried Tomato Pasta isn’t just another pasta dish; it’s a vibrant explosion of flavors that will brighten up your weeknight dinner routine. The combination of earthy spinach, tangy sun-dried tomatoes, and perfectly cooked pasta creates a symphony of textures and tastes that’s both satisfying and incredibly easy to prepare. Trust me, once you try it, you’ll be adding it to your regular rotation! But why is this recipe a must-try? Beyond the incredible flavor profile, it’s the sheer versatility and speed of preparation that truly sets it apart. You can have a delicious and healthy meal on the table in under 30 minutes, making it perfect for busy weeknights. Plus, it’s packed with nutrients, thanks to the spinach and sun-dried tomatoes, so you can feel good about what you’re eating. It’s a win-win! Looking for serving suggestions or variations? The possibilities are endless! For a heartier meal, consider adding grilled chicken, shrimp, or Italian sausage. A sprinkle of toasted pine nuts or walnuts adds a delightful crunch. If you’re feeling adventurous, try incorporating a splash of white wine while sautéing the garlic for an extra layer of flavor. A dollop of ricotta cheese on top adds a creamy richness that’s simply divine. For a spicier kick, add a pinch of red pepper flakes. And if you’re looking for a vegan option, simply omit the Parmesan cheese or substitute it with a vegan alternative. This Spinach Sun Dried Tomato Pasta is also fantastic served cold as a pasta salad. Just toss it with a little extra olive oil and lemon juice, and you have a refreshing and flavorful dish perfect for picnics or potlucks. You can even add some chopped bell peppers, cucumbers, or olives for extra color and texture. I’m so confident that you’ll love this recipe, and I can’t wait to hear what you think! Don’t be afraid to experiment with different ingredients and variations to make it your own. Cooking should be fun and creative, so let your imagination run wild! So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I promise you won’t be disappointed. This Spinach Sun Dried Tomato Pasta is a guaranteed crowd-pleaser, whether you’re cooking for yourself, your family, or a group of friends. And now for the most important part: I want to hear about your experience! Did you try the recipe? What variations did you make? What did you think? Share your photos and comments on social media using #SpinachSunDriedTomatoPasta or tag me in your posts. I’m always excited to see your culinary creations and hear your feedback. Your comments and suggestions help me improve my recipes and inspire others to get in the kitchen and cook! Happy cooking, and bon appétit! I hope this becomes a staple in your home, just as it has in mine. Enjoy! Print