Sun Dried Tomato Pasta
This 30-minute sun-dried tomato pasta recipe is a bright meatless meal that feels a touch luxurious! The creamy sauce has garlic, spinach, and a dusting of parmesan.
Equipment
- Large Skillet (I prefer cast-iron and then I usually serve in it as well)
Ingredients
- 8 ounces uncooked pasta
- 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 if packed in oil, drain
- 3/4 cup heavy/whipping cream
- 1/3 cup freshly grated parmesan cheese
- 2 cups packed fresh baby spinach
- Salt & pepper to taste
Instructions
- Boil a large, salted pot of water for your pasta and cook until al dente.
- Meanwhile, add the butter to a skillet and melt it over medium heat.
- Stir in the flour and garlic and cook for about 30 seconds.
- Whisk in the wine, Dijon mustard, lemon juice, and Italian seasoning. Let it cook until it's reduced by half.
- Add in the sun-dried tomatoes and cream and let it bubble for about 5 minutes.
- Stir in the parmesan, then add the spinach and let it wilt.
- Toss with the cooked pasta (add in a splash of the pasta water prior to draining if the sauce gets too thick). Season with salt & pepper as needed and enjoy immediately.
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