Sun-Dried Tomato Pasta

Why You’ll Love This Recipe

I love this recipe because it feels restaurant-worthy but comes together quickly on a busy day. The cream sauce is smooth and flavorful, the sun-dried tomatoes add a deep tangy bite, and the spinach brings freshness to every forkful.

I also like that this pasta works well for a simple weeknight dinner, but it still feels special enough to serve when I want something a little nicer without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 ounces uncooked pasta
• 2 tablespoons butter
• 1/2 tablespoon flour
• 3 cloves garlic, minced
• 1/2 cup dry white wine or chicken broth
• 1/2 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon Italian seasoning
• 1/2 cup chopped or julienned sun-dried tomatoes
• 3/4 cup heavy or whipping cream
• 1/3 cup freshly grated parmesan cheese
• 2 cups packed fresh baby spinach
• Salt and pepper, to taste

Directions

I start by boiling a large, salted pot of water, then I cook the pasta until al dente.

Meanwhile, I melt the butter in a skillet over medium heat. I stir in the flour and garlic, then cook it for about 30 seconds so the garlic becomes fragrant.

Next, I whisk in the wine or chicken broth, Dijon mustard, lemon juice, and Italian seasoning. I let the mixture cook until it reduces by half.

I add the sun-dried tomatoes and cream, then let the sauce bubble for about 5 minutes. After that, I stir in the parmesan cheese, add the spinach, and let it wilt into the sauce.

Finally, I toss the cooked pasta with the sauce. When the sauce feels too thick, I add a splash of pasta water before draining. I season with salt and pepper, then serve it right away.

Servings and Timing

This recipe makes 4 servings.

It takes about 30 minutes total, including the time needed to cook the pasta and prepare the sauce.

Variations

I like using penne, fettuccine, rigatoni, or spaghetti for this recipe. For extra protein, I can add cooked chicken, shrimp, or crispy bacon.

I can also make it a little lighter by using half-and-half instead of heavy cream, though the sauce will be less rich. For more vegetables, I like adding mushrooms, peas, or roasted red peppers.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm the pasta gently in a skillet over low heat with a splash of cream, broth, or water to loosen the sauce. I avoid overheating it because creamy sauces can separate when cooked too aggressively.

FAQs

Can I use oil-packed sun-dried tomatoes?

Yes, I can use oil-packed sun-dried tomatoes. I like to drain them first so the sauce does not become too oily.

What pasta shape works best?

I like short pasta such as penne or rigatoni because it holds the creamy sauce well, but long pasta like spaghetti or fettuccine also works.

Can I make this without wine?

Yes, I can replace the dry white wine with chicken broth. It still gives the sauce great flavor.

Can I add protein to this pasta?

Yes, I like adding cooked chicken, shrimp, salmon, or bacon when I want a heartier meal.

Why is my sauce too thick?

The sauce can thicken as it sits. I fix it by stirring in a splash of pasta water, broth, or cream until it becomes smooth again.

Conclusion

This Sun-Dried Tomato Pasta is creamy, flavorful, and easy enough for a quick dinner. I love how the garlic, parmesan, spinach, and sun-dried tomatoes create a rich pasta dish with simple ingredients and very little effort.

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