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Sun Dried Tomato Pasta with Spinach and Parmesan Recipe

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3.9 from 45 reviews

A creamy and flavorful sun dried tomato pasta made with penne, baby spinach, and a rich sauce of heavy cream, parmesan cheese, and sun dried tomatoes. This dish is easy to prepare and perfect for a comforting weeknight meal, combining the tangy taste of sun dried tomatoes with aromatic garlic and Italian herbs.

  • Total Time: 32 minutes
  • Yield: 6 servings

Ingredients

Pasta and Vegetables

  • 12 oz. penne pasta (mini size or regular)
  • 10 cups hot water
  • Salt (and black pepper) to taste
  • 8 oz. baby spinach (8 cups packed), chopped

Sauce

  • 2 Tbsp oil from jar of sun dried tomatoes
  • 4 tsp minced garlic (4 cloves)
  • 2 Tbsp tomato paste
  • 1/2 cup sun dried tomato halves in oil, well drained and finely chopped
  • 2 tsp Italian seasoning
  • 1/4 tsp crushed red pepper flakes (or 1/2 tsp for slightly spicier)
  • 1 cup reserved pasta water
  • 1 cup heavy cream
  • 1 cup (2 oz) finely shredded parmesan cheese
  • 2 Tbsp chopped fresh basil
  • 1 1/2 tsp fresh lemon juice (optional)
  • 3/4 tsp paprika (optional)

Instructions

  1. Cook Pasta: In a large pot, bring 10 cups of water to a boil. Season generously with salt. Add the penne pasta and cook until just al dente according to package instructions. Before draining, reserve 1 cup of the pasta cooking water.
  2. Saute Garlic and Tomato Paste: While the pasta cooks, heat the sun dried tomato oil in a saucepan over medium-low heat. Add the minced garlic and sauté for about 20 seconds until it just starts to deepen in color. Add the tomato paste and cook, stirring for 30 seconds to meld the flavors.
  3. Add Cream and Seasonings: Carefully pour in the heavy cream followed by the chopped sun dried tomatoes, Italian seasoning, and crushed red pepper flakes. Bring the mixture to a gentle simmer.
  4. Melt Parmesan: Reduce the heat to low, add the shredded parmesan cheese, and stir until it fully melts into the sauce, creating a smooth texture.
  5. Combine Pasta and Sauce: Pour the sun dried tomato sauce into the now empty pot that was used for the pasta. Return the drained pasta to the pot along with the chopped spinach and 1/2 cup of the reserved pasta water.
  6. Wilt the Spinach: Cook over medium-low heat, stirring occasionally, until the spinach just wilts. Season with salt and black pepper to taste.
  7. Finish and Garnish: Remove from heat, then stir in the chopped fresh basil. If using, add the fresh lemon juice and paprika for added brightness and depth of flavor. Thin the sauce with up to an additional 1/2 cup of reserved pasta water as needed to reach your desired consistency.

Notes

  • For a spicier dish, increase the crushed red pepper flakes to 1/2 teaspoon.
  • Use the pasta water to adjust the sauce thickness without diluting flavor.
  • Fresh lemon juice and paprika are optional but add a nice brightness and subtle smokiness to the dish.
  • Reserve pasta water before draining the pasta to use in the sauce for better sauce adhesion.
  • This recipe works well with any short pasta shape like penne, rigatoni, or mini penne.
  • To make this dish vegetarian, ensure the parmesan cheese used is made without animal rennet.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/sun-dried-tomato-pasta-with-spinach-and-parmesan-recipe/