Creamy Sun-Dried Tomato and Spinach Pasta
A quick and creamy vegetarian pasta packed with sun-dried tomatoes, spinach, and rich Parmesan cheese—perfect for a satisfying pressure-cooked dinner.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ½ lb linguine cooked al dente
- 1 teaspoon garlic minced
- ½ cup sun-dried tomatoes diced
- 1 cup heavy cream
- ¾ cup Parmesan cheese freshly grated and divided
- 1 tablespoon fresh basil chopped
- ¼ teaspoon Italian seasoning
- 2 cups fresh baby spinach chopped
- 1 tablespoon olive oil
- ¼ cup pasta water reserved from cooked pasta
- ½ teaspoon red pepper flakes optional
Instructions
Instructions
- Heat a large skillet over medium heat and add olive oil. Let it heat until it sizzles.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in sun-dried tomatoes and sauté for 2-3 minutes to soften.
- Pour in heavy cream and reserved pasta water. Stir to combine.
- Add half the Parmesan cheese and stir until melted into sauce.
- Add Italian seasoning and red pepper flakes (if using). Stir well.
- Add chopped spinach and cook for 2 minutes until wilted.
- Toss in cooked linguine and mix until all pasta is coated in sauce.
- Top with remaining Parmesan and chopped fresh basil.
- Serve warm and enjoy the creamy, comforting pasta.
Notes
Use pasta water to thicken the sauce and help it cling to the noodles. This dish reheats great with a splash of water!