Pasta with Sun-Dried Tomatoes
Enjoy a delicious, 20-minute, easy-to-make sun-dried tomato pasta, packed with bold flavors, fresh ingredients, and a touch of Mediterranean charm. Perfect for a casual dinner or a quick weeknight meal!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Mediterranean
Ingredients
Units
Scale
- 8 ounces pasta
- 2 tablespoons butter
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 2/3 cup diced oil-packed sun-dried tomatoes, drained
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 2 cups chopped fresh baby spinach
- 1 teaspoon balsamic vinegar
- Kosher salt
- fresh cracked pepper
Instructions
- Cook pasta according to package directions just until al dente. Be sure to generously salt the water before boiling the pasta. Reserve 1/2 a cup of pasta water.
- Heat butter in a large saute pan over medium-low heat.
- Add garlic, Italian seasoning, and sun-dried tomatoes along with a couple pinches of salt and pepper. Cook, stirring constantly, for 30-60 seconds.
- Sprinkle flour into the saute pan and cook for 1 minute, stirring frequently.
- Deglaze the pan with chicken broth until it cleans the bottom of the pan.
- Stir in heavy cream. Turn heat to medium and cook for a few minutes until the cream is warmed.
- Stir in Parmesan cheese along with a couple pinches of salt and pepper.
- Add baby spinach and balsamic vinegar. Stir until the spinach wilts.
- Stir in cooked pasta, adding a few splashes of pasta water as you toss the pasta to coat it in the sauce.
- Season to taste with salt and pepper and enjoy!
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Notes
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- Pasta Water. Don’t forget to save your pasta water! This will help dress the pasta and ensure that the sauce sticks to every nook and cranny of the pasta.
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- Parmesan. Freshly shred your Parmesan so that it melts easily. If your Parmesan isn’t melting or is clumpy, keep cooking and stirring until it melts.
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- Saucey. As written, this pasta is quite saucy – just the way I like it! You could probably get away with adding 12 ounces or 16 ounces of pasta. An additional splash of pasta water will help thin the sauce to stretch it a bit further too!
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- Protein. To easily add protein to this dish, throw in some shredded rotisserie chicken or leftover grilled chicken.
Find it online: https://midwestfoodieblog.com/pasta-with-sun-dried-tomatoes/
