Can I use milk instead of heavy cream?

Yes, but the sauce will be thinner and less rich. For a closer substitute, use half-and-half or mix whole milk with a little butter.

What can I use instead of white wine?

You can replace white wine with chicken or vegetable broth. To maintain acidity, add a splash of apple cider vinegar or extra lemon juice.

Do I have to use fresh spinach?

No, you can use frozen spinach, but thaw and drain it well before adding it to prevent excess water from thinning the sauce.

Can I make this pasta ahead of time?

It’s best served fresh, but you can prepare it ahead and reheat it gently on the stove with a splash of milk or broth to loosen the sauce.

Creamy Sun-Dried Tomato Pasta

Name: Creamy Sun-Dried Tomato Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
Ingredients: 8 ounces uncooked pasta (rigatoni, penne, or fettuccine); 2 tablespoons butter; ½ tablespoon all-purpose flour; 3 cloves garlic, minced; ½ cup dry white wine (or chicken broth); ½ teaspoon Dijon mustard; 1 teaspoon lemon juice; ½ teaspoon Italian seasoning; ½ cup sun-dried tomatoes, drained if oil-packed; ¾ cup heavy cream; ⅓ cup freshly grated parmesan cheese; 2 cups fresh baby spinach, packed; Salt and black pepper, to taste

Description

This creamy sun-dried tomato pasta is a rich and flavorful dish featuring a velvety parmesan sauce, tangy sun-dried tomatoes, and fresh spinach. Ready in just 30 minutes, it’s an easy and satisfying meal perfect for busy weeknights.

Ingredients

Scale

8 ounces uncooked pasta (rigatoni, penne, or fettuccine)
2 tablespoons butter
½ tablespoon all-purpose flour
3 cloves garlic, minced
½ cup dry white wine (or chicken broth)
½ teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon Italian seasoning
½ cup sun-dried tomatoes, drained if oil-packed
¾ cup heavy cream
⅓ cup freshly grated parmesan cheese
2 cups fresh baby spinach, packed
Salt and black pepper, to taste

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve about ½ cup of pasta water before draining.
Sauté the garlic: In a large skillet over medium heat, melt the butter. Add the flour and garlic, stirring constantly for about 30 seconds until fragrant.
Build the sauce: Whisk in the white wine (or broth), Dijon mustard, lemon juice, and Italian seasoning. Let it simmer and reduce by half, which should take about 3 minutes.
Add the tomatoes and cream: Stir in the sun-dried tomatoes and heavy cream, allowing the sauce to bubble gently for 5 minutes until slightly thickened.
Incorporate the cheese and spinach: Sprinkle in the parmesan cheese and stir until melted. Add the spinach and let it wilt into the sauce, stirring occasionally.
Combine with pasta: Add the drained pasta to the skillet, tossing everything together until evenly coated. If the sauce is too thick, add a small amount of reserved pasta water until desired consistency is reached.
Season and serve: Taste and adjust seasoning with salt and black pepper as needed. Serve immediately with extra parmesan on top.

Notes

If using oil-packed sun-dried tomatoes, drain them well before adding, or use a tablespoon of the oil instead of butter for extra flavor.
For a protein boost, add cooked chicken, shrimp, or even crispy bacon.
To make it spicier, add a pinch of red pepper flakes when sautéing the garlic.
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat gently with a splash of milk or broth to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 6g
Sodium: 420mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 14g
Cholesterol: 55mg