Description
Indulge in the rich flavors of this sun-dried tomato pasta, a delightful dish that perfectly balances convenience and sophistication. In just 30 minutes, you can create a creamy, vegetarian meal that combines the tangy sweetness of sun-dried tomatoes with garlic and fresh spinach. This pasta is not only quick to prepare but also versatile enough to serve as a main course or side dish. With its vibrant colors and satisfying texture, it’s ideal for busy weeknights or special occasions. Explore the world of flavors with this luxurious yet simple recipe.
Ingredients
Scale
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 1/2 cup dry white wine or chicken broth
- 1/2 cup sun-dried tomatoes
- 3/4 cup heavy cream
- 2 cups fresh baby spinach
- 1/3 cup freshly grated parmesan cheese
Instructions
- Boil salted water in a large pot and cook the pasta until al dente. Drain and set aside.
- In a skillet over medium heat, melt butter and sauté minced garlic for about 30 seconds.
- Whisk in white wine, Dijon mustard, lemon juice, and Italian seasoning; simmer until reduced by half.
- Add sun-dried tomatoes and heavy cream; let simmer for about 5 minutes until thickened.
- Stir in parmesan cheese and spinach until the spinach wilts.
- Toss cooked pasta into the skillet; season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 580
- Sugar: 6g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg