Creamy Sun-Dried Tomato Pasta
Sweet-tangy sun-dried tomatoes melted into a blushing parmesan cream with baby spinach, a 25-minute pasta that tastes like Tuscany.
Ingredients (serves 4)
- 12 oz penne
- 3/4 cup sun-dried tomatoes
- 4 cloves garlic
- 1 1/4 cups heavy cream
- 3/4 cup grated parmesan
- 3 cups spinach
- 1/2 tsp red pepper flakes
- 2 tbsp olive oil
- 1/4 cup basil
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Save this recipeInstructions
- 1
Boil the penne in salted water until al dente, reserving 1 cup pasta water before draining.
- 2
Meanwhile, heat the olive oil in a 12-inch skillet over medium and cook the chopped sun-dried tomatoes, minced garlic, and red pepper flakes for 2 minutes until fragrant.
- 3
Pour in the cream and simmer gently 3 minutes so the tomatoes infuse the sauce.
- 4
Stir in the parmesan and spinach until the cheese melts and the spinach wilts.
- 5
Toss in the penne with splashes of pasta water until the sauce clings, then finish with torn basil.
