This easy sun-dried tomato pasta is bursting with flavor! With just a few ingredients, you can whip up a tasty meal that’s perfect for dinner any night.
I love how the sun-dried tomatoes give it a rich taste without a lot of fuss. Pair it with some garlic bread, and you’ve got a meal the whole family will enjoy!
Key Ingredients & Substitutions
Pasta: Rigatoni is a great choice due to its shape that holds sauce well. You can swap it for any pasta like penne, fussili, or even gluten-free pasta if needed. Just remember to adjust cooking time accordingly.
Sun-Dried Tomatoes: You can use oil-packed sun-dried tomatoes for extra flavor. If you have dry ones, soak them in hot water for about 30 minutes. I love the oil-packed version for its convenience and taste.
Fresh Spinach: Fresh spinach brings a lovely color and nutrition. If you don’t have it, kale or arugula can work as substitutes! You can also use frozen spinach; just make sure it’s thawed and well-drained.
Heavy Cream: If you’re looking for lighter options, use half-and-half or whole milk instead. For a dairy-free version, coconut cream or cashew cream offer a nice texture and flavor.
How Do I Get The Sauce Just Right?
Getting the creamy sauce perfect is key to this dish. Here are some steps to follow:
- Start by sautéing garlic in the olive oil until it smells great, but don’t let it burn!
- When you add the heavy cream, make sure to keep the heat on medium so it simmers gently. This helps it thicken without curdling.
- Mix in the Parmesan cheese when the sauce is simmering. It should melt smoothly into the sauce. If it feels too thick, splash in a bit of pasta water to loosen it up.
- Finally, toss the drained pasta in while the sauce is still warm, ensuring every piece is coated well. This makes all the difference!
Get these steps right, and you’ll have a delicious cream sauce every time! Enjoy your cooking!
Easy Sun-Dried Tomato Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz rigatoni or pasta of choice
For the Sauce:
- 1 cup sun-dried tomatoes, chopped (packed in oil or rehydrated if dry)
- 2 cups fresh spinach leaves
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil (use from sun-dried tomato jar if available)
- Salt and freshly ground black pepper, to taste
Time Needed:
This easy sun-dried tomato pasta recipe will take about 20 minutes, including 10 minutes for preparation and 10 minutes for cooking. You can have a delicious, creamy meal ready in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your rigatoni or chosen pasta. Cook according to the package instructions until it is al dente, which usually takes about 8-10 minutes. After that, drain the pasta and set it aside.
2. Sauté the Garlic:
In a large skillet over medium heat, add the olive oil. Once the oil is warm, add the minced garlic and sauté it for about 1 minute, until it gets fragrant but not burned. This will give your pasta a wonderful base flavor.
3. Add the Sun-Dried Tomatoes:
Next, add the chopped sun-dried tomatoes to the skillet. Cook them for 2 minutes, stirring occasionally. This helps to bring out their delicious flavor and infuse it into the oil.
4. Make the Creamy Sauce:
Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for about 3-4 minutes, stirring often, until the sauce starts to thicken a bit.
5. Add Cheese and Season:
Stir in the grated Parmesan cheese until it melts and the sauce looks smooth and creamy. Don’t forget to season with salt and freshly ground black pepper to taste. Taste the sauce to see if you’d like any adjustments!
6. Add Spinach:
Add the fresh spinach leaves into the skillet and cook them for about 1-2 minutes until they are wilted. Stir everything together to incorporate.
7. Combine with Pasta:
Now, toss the cooked pasta into the skillet with the sauce, mixing it well to ensure each pasta piece is nicely coated with that creamy goodness.
8. Serve and Enjoy:
Serve your sun-dried tomato pasta immediately. You can garnish it with extra Parmesan cheese and cracked black pepper on top for an added touch. Enjoy your delicious meal!
This creamy sun-dried tomato pasta with spinach is a quick and flavorful dish that’s perfect for busy nights or when you want something special without spending a lot of time in the kitchen. Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Dried Pasta Instead of Fresh?
Absolutely! Dried pasta is perfect for this recipe. Just adjust the cooking time according to the package instructions for optimal texture, usually around 8-10 minutes for al dente.
Can I Substitute the Heavy Cream?
Yes! If you want a lighter option, you can use half-and-half or whole milk. For a dairy-free alternative, coconut cream or cashew cream works great too! Just keep in mind that the flavor and creaminess may vary slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over medium-low heat, adding a splash of cream or water to loosen the sauce if it has thickened.
Can I Add Protein to This Dish?
Definitely! This pasta pairs well with grilled chicken, shrimp, or even sautéed mushrooms for a vegetarian option. Just cook the protein separately and mix it in before serving for a heartier meal.
