Description
A creamy and flavorful Sun-Dried Tomato Pasta recipe featuring a rich sauce made with butter, garlic, white wine, cream, and parmesan, combined with fresh baby spinach and Italian seasonings. Perfect for a quick and satisfying dinner for four.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Sauce
- 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 sun-dried tomatoes
- 3/4 cup heavy/whipping cream
- 1/3 cup freshly grated parmesan cheese
- 2 cups packed fresh baby spinach
- Salt and pepper to taste
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside, reserving a splash of pasta water if needed to adjust the sauce consistency.
- Melt Butter: In a skillet over medium heat, melt the butter completely to create the base of the sauce.
- Sauté Flour and Garlic: Stir in the flour and minced garlic, cooking for about 30 seconds to form a fragrant roux and soften the garlic flavors.
- Add Liquids and Seasonings: Whisk in the white wine (or chicken broth), Dijon mustard, lemon juice, and Italian seasoning. Allow the mixture to simmer and reduce by half to concentrate the flavors.
- Add Tomatoes and Cream: Incorporate the sun-dried tomatoes and heavy cream, letting the sauce bubble gently for about 5 minutes until thickened.
- Finish Sauce with Cheese and Spinach: Stir in the parmesan cheese, then add the fresh baby spinach and cook until wilted, blending all flavors together.
- Toss with Pasta and Serve: Combine the sauce with the cooked pasta, adding reserved pasta water if the sauce is too thick. Season with salt and pepper to taste and serve immediately.
Notes
- Use dry white wine for a richer flavor or substitute chicken broth for a non-alcoholic option.
- Sun-dried tomatoes can be oil-packed or dry; if dry, rehydrate them in warm water before using.
- Adjust seasoning at the end to taste since parmesan cheese adds saltiness.
- To make it lighter, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
