This Sun-Dried Tomato Pasta has simple ingredients and a delicious flavor that make it one to add to your dinner repeat list.
Ingredients:
- 12 ounces pasta (penne, spaghetti, or your favorite)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (packed in oil)
- 5 ounces fresh spinach
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 tsp red pepper flakes (optional, for a little heat)
- Salt and black pepper to taste
- 1/2 cup heavy cream or half-and-half (optional for a creamy version)
- 1/4 cup pasta water (reserve from the boiling pasta)
Instructions:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water, then drain the rest.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Add the chopped sun-dried tomatoes and cook for another 2-3 minutes.
- Stir in the fresh spinach and cook until it wilts, about 2-3 minutes. Season with salt, black pepper, and red pepper flakes (if using).
- Add the cooked pasta to the skillet, along with the reserved pasta water. Toss everything together to coat the pasta in the garlic and sun-dried tomato mixture. If you’re making the creamy version, pour in the heavy cream at this stage and let it simmer for 2 minutes.
- Remove the skillet from the heat and stir in grated Parmesan cheese if desired. Taste and adjust seasoning with more salt and pepper if needed.
- Garnish with extra Parmesan or fresh basil, and serve.