Sun-dried Tomato Pasta
A quick and flavorful pasta dish featuring sun-dried tomatoes, creamy sauce, and fresh spinach, perfect for any occasion.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowls
- Whisk
Ingredients
- 1 lb penne pasta
- 4 cloves garlic minced
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- 4 Tbsp. butter
- ¼ cup flour
- ½ tsp. dried basil
- ½ tsp. garlic powder
- 1 tsp. Italian seasoning
- ½ tsp. dried parsley flakes
- ¼-½ tsp. crushed red pepper flakes to taste
- 1¼ cups chicken or vegetable broth
- 2 cups milk (not skim)
- Salt to taste
- 1 cup freshly grated parmesan cheese plus more for garnish
- 2.5 oz. baby spinach leaves
- ⅓ cup fresh chopped basil
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse with cold water. Set aside.
- In a large skillet, heat a tablespoon of sun-dried tomato oil and sauté the chopped sun-dried tomatoes for 1-2 minutes.
- Add minced garlic and sauté for an additional 30 seconds.
- Add butter to the skillet, and once melted, whisk in flour until golden, about 1-2 minutes.
- Stir in dried basil, garlic powder, Italian seasoning, parsley, and crushed red pepper flakes.
- Gradually whisk in broth and milk, cooking until the sauce thickens slightly.
- Stir in grated parmesan cheese until melted, then add baby spinach and stir until wilted.
- Add the cooked pasta to the skillet, tossing to coat in the creamy sauce.
- Serve hot, garnished with fresh basil and additional parmesan cheese.
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Notes
This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed.