Creamy Sun-Dried Tomato and Spinach Pasta
This creamy sun-dried tomato and spinach pasta combines tender linguine, tangy sun-dried tomatoes, and a velvety Parmesan cream sauce for a comforting, quick vegetarian dinner.
Equipment
- 1 Skillet Large, for sauce and mixing
Ingredients
Main Ingredients
- ½ lb Linguine cooked al dente, reserve ¼ cup pasta water
- 1 teaspoon Minced garlic
- ½ cup Sun-dried tomatoes diced small
- ¼ cup Pasta water reserved
- 1 cup Heavy cream
- ¾ cup Parmesan cheese freshly grated, divided
- 1 tablespoon Fresh basil chopped
- ¼ teaspoon Italian seasoning
- 2 cups Baby spinach chopped
- ½ teaspoon Red pepper flakes optional
- Salt and pepper to taste
Instructions
Instructions
- Heat a skillet over medium heat. Add garlic and a splash of olive oil, sauté until fragrant, about 1 minute.
- Add diced sun-dried tomatoes and stir for 2–3 minutes to release flavor.
- Pour in heavy cream and reserved pasta water. Stir and bring to a gentle simmer just until it begins to thicken.
- Stir in half of the grated Parmesan cheese, mixing until melted and creamy.
- Add Italian seasoning, red pepper flakes (if using), and chopped basil. Mix well to combine.
- Fold in chopped spinach and cook for about 2 minutes, until wilted.
- Add cooked linguine and toss until pasta is fully coated with sauce.
- Top with remaining Parmesan cheese and serve warm.
Notes
Store leftovers in the fridge up to 3 days. Reheat gently with a splash of cream to refresh the sauce. For added protein, top with shrimp or grilled chicken.