Creamy Sun-Dried Tomato and Spinach Pasta
A comforting and creamy vegetarian pasta dish packed with the rich flavor of sun-dried tomatoes, spinach, Parmesan, and fresh basil, all made effortlessly in one pot.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ½ lb Linguine cooked al dente, ¼ cup pasta water reserved
- 1 teaspoon Garlic minced
- ½ cup Sun-dried tomatoes diced
- 1 cup Heavy cream
- ¾ cup Parmesan cheese freshly grated, divided
- 1 tablespoon Fresh basil chopped
- ¼ teaspoon Italian seasoning
- 2 cups Fresh baby spinach chopped
- ½ teaspoon Red pepper flakes optional
- Salt to taste
- Black pepper to taste
Instructions
Instructions
- Heat a large skillet over medium heat with a drizzle of olive oil until warm.
- Add the minced garlic and sauté for 1 to 2 minutes until fragrant. Do not let it burn.
- Stir in the sun-dried tomatoes and cook for 2 minutes until softened.
- Pour in the heavy cream and reserved pasta water, stirring to combine.
- Bring the mixture to a gentle simmer and add half of the Parmesan cheese. Stir until melted and sauce is smooth.
- Season with Italian seasoning and red pepper flakes if using.
- Add the chopped spinach and cook for 2 to 3 minutes until wilted.
- Toss in cooked linguine and mix until pasta is well coated in sauce.
- Top with remaining Parmesan cheese and sprinkle with fresh basil before serving.
Notes
Store leftovers in an airtight container. For reheating, add a splash of cream or milk to keep sauce creamy. Great for freezing in portions too!