Creamy Tuscan Sun-Dried Tomato Pasta
A rich, creamy Tuscan-style pasta loaded with sun-dried tomatoes and spinach in a garlic parmesan sauce — restaurant-quality but ready in 25 minutes.
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 0.5 cups sun-dried tomatoes, chopped
- 1.5 cups heavy cream
- 0.8 cups grated parmesan
- 3 cups baby spinach
- 0.5 teaspoons red chili flakes
- 0.8 teaspoons salt
- 0.3 teaspoons black pepper
Steps
1 Cook the pasta: Bring a large pot of salted water to a boil and cook 12 ounces penne pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
2 Sauté the garlic: While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 garlic cloves, minced and cook until fragrant, about 30 seconds 00:30
3 Add the sun-dried tomatoes: Add 0.5 cups sun-dried tomatoes, chopped to the skillet and stir for 1 minute 01:00
4 Make the cream sauce: Pour in 1.5 cups heavy cream, then stir in 0.8 cups grated parmesan. Simmer gently until the sauce thickens slightly.
5 Wilt the spinach and season: Add 3 cups baby spinach and stir just until wilted, then season with 0.5 teaspoons red chili flakes, 0.8 teaspoons salt, and 0.3 teaspoons black pepper.
6 Combine with the pasta: Add the drained pasta to the skillet and toss to coat, adding splashes of reserved pasta water as needed to loosen the sauce.
7 Serve: Serve immediately with extra parmesan on top.
