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Spinach Sun Dried Tomato Pasta: A Delicious & Easy Recipe

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Quick and easy pasta dish featuring spinach, sun-dried tomatoes, garlic, and a creamy Parmesan sauce. Perfect for a weeknight meal!

Ingredients

Scale
  • 1 pound pasta (penne or rotini recommended)
  • 10 ounces fresh spinach, washed
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped (reserve oil)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil (plus more if needed)
  • 1/2 cup chicken broth (or vegetable broth)
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon red pepper flakes (or more, to taste)
  • Salt to taste
  • Black pepper to taste
  • Optional: Pine nuts, toasted, for garnish
  • Optional: Grilled chicken or shrimp, for added protein

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
  2. Prepare Spinach: Wash spinach thoroughly. Chop roughly if leaves are large.
  3. Prepare Sun-Dried Tomatoes: Drain sun-dried tomatoes, reserving the oil. Chop into smaller pieces.
  4. Mince Garlic: Mince garlic cloves finely.
  5. Sauté Garlic: In a large skillet or pot, heat 2 tablespoons olive oil and 2 tablespoons reserved sun-dried tomato oil over medium heat. Add minced garlic and red pepper flakes. Sauté for 30 seconds to 1 minute, until fragrant, being careful not to burn.
  6. Add Spinach: Add spinach to the skillet. Cook, stirring occasionally, until wilted, about 3-5 minutes. If sticking, add a tablespoon or two of water to help it steam.
  7. Add Sun-Dried Tomatoes and Broth: Add chopped sun-dried tomatoes and chicken broth (or vegetable broth) to the skillet. Stir to combine. Bring to a simmer and cook for about 2-3 minutes.
  8. Stir in Cream and Parmesan: Reduce heat to low. Stir in heavy cream and Parmesan cheese. Stir until cheese is melted and sauce is smooth and creamy. Season with salt and pepper to taste.
  9. Add Pasta: Add cooked pasta to the skillet with the sauce. Toss to coat evenly. If sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
  10. Adjust Seasoning: Taste and adjust seasoning as needed.
  11. Serve: Serve immediately. Garnish with extra grated Parmesan cheese and toasted pine nuts (if using). Add grilled chicken or shrimp for added protein, if desired.

Notes

  • Spice it up: Add more red pepper flakes or cayenne pepper.
  • Add protein: Grilled chicken, shrimp, or Italian sausage are great additions.
  • Vegetarian/Vegan: Use vegetable broth. For vegan, substitute heavy cream with plant-based cream and use vegan Parmesan or nutritional yeast.
  • Add vegetables: Mushrooms, bell peppers, or zucchini can be added. Sauté with the garlic.
  • Use different herbs: Fresh basil or oregano are great additions. Add towards the end of cooking.
  • Sun-Dried Tomato Oil: Use the oil in salad dressings, marinades, or for sautéing.
  • Pasta Water is Key: Don’t skip reserving the pasta water!
  • Make Ahead: Prepare the sauce ahead of time and store it in the refrigerator for up to 3 days.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Cheese Options: Experiment with other cheeses like Pecorino Romano or Asiago.
  • Nut Allergy: Omit the pine nuts.

Find it online: https://mmmflavors.com/spinach-sun-dried-tomato-pasta/