Sun-dried Tomato Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
437 kcal
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Course
Main Course
Sun-dried Tomato Pasta
Description
The foundation of Sun-dried Tomato Pasta is a homemade creamy sauce built by sautéing garlic and sun-dried tomatoes in flavorful oil, then incorporating butter and flour to form a golden roux. Dried herbs such as basil, Italian seasoning, and parsley plus garlic powder create a layered herbal aroma. The gradual addition of broth and milk thickens the sauce, which is then enriched with grated Parmesan cheese and fresh spinach for color and slight earthiness.
The penne pasta, cooked al dente and rinsed in cold water, is gently tossed with the sauce to ensure thorough coating. The sauce balances creamy, savory, and lightly spicy elements due to the crushed red pepper flakes. Garnishing with fresh basil and extra Parmesan highlights the Italian-inspired flavors.
This versatile pasta can be customized with grilled meats or additional vegetables, and any short pasta shape works well. It serves as a filling entrée that pairs well with a simple green salad or crusty bread.
Ingredients
- 1 lb penne pasta
- 4 cloves garlic
- ½ cup sun-dried tomatoes packed in oil
- 4 tablespoons butter
- 1/4 cup flour
- 1/2 teaspoon basil dried
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley flakes
- ¼-1/2 teaspoon red pepper flakes or more, to taste, crushed
- 1 1/4 cups chicken broth or vegetable broth
- 2 cups milk not skim
- salt to taste
- black pepper to taste
- 1 Parmesan Cheese plus more for garnish, heaping cup, freshly grated
- 2.5 ounces baby spinach leaves
- 1/3 cup basil fresh, chopped
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water to help keep noodles from sticking together. Set aside.
- Heat a skillet over medium heat. Use a little bit of the oil from the sun-dried tomatoes to sauté them for 1-2 minutes. Add garlic and sauté 30 seconds more.
- Push to the side and add butter to the pan. Whisk in flour, stirring well for 1-2 minutes until golden (careful not to burn it). Add spices: dried basil, garlic powder, Italian seasoning, parsley, and red pepper flakes. Taste and add salt, pepper, and additional spices as needed.
- Gradually whisk in broth and milk, and cook for several minutes, until sauce slightly thickens. Stir in parmesan cheese. Stir in spinach.
- Add cooked pasta and toss to coat. Divide into bowls. Garnish with fresh chopped basil, and an extra sprinkle of parmesan cheese, if desired.
Notes
- Consider adding grilled chicken, shrimp, or sausage for protein variations.
- Sautéed asparagus, zucchini, yellow squash, bell pepper, or broccolini can be added for extra vegetables.
- Substitute any bite-size pasta shape you prefer if penne is not available.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 69g | 23% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 342mg | 14% |
| Potassium | 519mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1746IU | 35% |
| Vitamin C | 14mg | 16% |
| Calcium | 145mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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