Sun-Dried Tomato Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
519 kcal
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Course
Main Course
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Cuisine
American
Sun-Dried Tomato Pasta
Description
Sun-Dried Tomato Pasta blends familiar ingredients into a comforting meal centered on pasta cooked to al dente. The preparation begins with making a roux using butter and flour infused with minced garlic. White wine, Dijon mustard, lemon juice, and Italian seasoning are added and reduced, forming a flavorful base for the sauce. Sun-dried tomatoes and heavy cream contribute depth and creaminess, while freshly grated Parmesan cheese enriches it further. Baby spinach is stirred in last, wilting gently and adding a touch of freshness.
The sauce is thickened to a smooth consistency, enveloping the pasta fully after it is tossed together. The sun-dried tomatoes offer a distinctive chewy texture and slightly tangy flavor that complements the creamy sauce, and the spinach provides a vibrant green contrast. The seasoning with salt and black pepper adjusts the flavor to taste.
This pasta works well as a main dish for lunch or dinner and can be served immediately to enjoy the contrast of textures and balanced flavors. It pairs well with a simple green salad or steamed vegetables for a complete meal.
If using sun-dried tomatoes packed in oil, it is important to drain them well to avoid excess oil in the sauce, which could alter the texture and flavor of the dish.
Ingredients
- 8 ounces pasta uncooked
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3 cloves garlic minced
- 1/2 cup dry white wine or chicken broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes see note
- 3/4 cup heavy cream aka whipping cream
- 1/3 cup Parmesan Cheese freshly grated
- 2 cups baby spinach packed, fresh
- salt to taste
- black pepper to taste
Instructions
- Boil a large, salted pot of water for your pasta and cook until al dente.
- Meanwhile, add the butter to a skillet and melt it over medium heat.
- Stir in the flour and garlic and cook for about 30 seconds.
- Whisk in the wine, Dijon mustard, lemon juice, and Italian seasoning. Let it cook until it's reduced by half.
- Add in the sun-dried tomatoes and cream and let it bubble for about 5 minutes.
- Stir in the parmesan, then add the spinach and let it wilt.
- Toss with the cooked pasta (add in a splash of the pasta water prior to draining if the sauce gets too thick). Season with salt & pepper as needed and enjoy immediately.
Notes
- Drain oil-packed sun-dried tomatoes thoroughly before adding to the sauce to maintain proper sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 55g | 18% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 242mg | 10% |
| Potassium | 778mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2435IU | 49% |
| Vitamin C | 11mg | 12% |
| Calcium | 158mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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