Creamy Sun-Dried Tomato and Spinach Pasta
This creamy sun-dried tomato and spinach pasta is a quick, comforting vegetarian dish that combines rich cream, Parmesan, tangy sun-dried tomatoes, and fresh spinach in vibrant harmony. Ready in just 30 minutes!
Equipment
- 1 Skillet Large
Ingredients
Main ingredients
- 0.5 lb Linguine cooked al dente, with ¼ cup pasta water reserved
- 1 teaspoon Garlic minced
- 0.5 cup Sun-dried tomatoes diced
- 1 cup Heavy cream
- 0.75 cup Parmesan cheese freshly grated, divided
- 1 tablespoon Fresh basil chopped
- 0.25 teaspoon Italian seasoning
- 2 cups Baby spinach chopped
- 0.5 teaspoon Red pepper flakes optional
Instructions
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add sun-dried tomatoes and cook for 2–3 minutes, stirring occasionally.
- Pour in heavy cream and reserved pasta water. Stir and bring to a gentle simmer.
- Stir in half of the Parmesan cheese, Italian seasoning, and optional red pepper flakes. Cook until cheese melts and sauce is smooth.
- Add chopped spinach and cook for 2 minutes, until wilted but still vibrant.
- Add cooked linguine and toss to coat the pasta evenly with sauce.
- Sprinkle with fresh basil and remaining Parmesan. Toss lightly to combine.
- Serve warm and garnish with extra Parmesan or basil if desired.
Notes
You can use frozen spinach—just cook slightly longer. Use pre-minced garlic to save time. To make it vegan, use plant-based cream and vegan Parmesan.