Creamy Sun-Dried Tomato Pasta
Creamy Sun-Dried Tomato Pasta is rich, comforting, and full of bold, savory flavor. Tender linguine is coated in a silky cream sauce infused with buttery sun-dried tomatoes and finished with fresh spinach that gently wilts into the pasta. Parmesan adds a nutty, salty depth that ties everything together, while fresh basil brings a bright, aromatic finish. It’s a simple yet indulgent pasta that feels perfect for both quick weeknights and relaxed summer evenings.
Recipe - Frankston #713
Creamy Sun-Dried Tomato Pasta
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
8 oz linguine pasta
4 Tbs unsalted butter
1/2 cup oil-packed sun-dried tomatoes, drained and sliced into strips (see note)
1 cup heavy cream
2 cups fresh spinach, chopped
1/2 cup parmesan cheese, plus more for serving
fresh basil, for garnish
Directions
- Bring a pot of salted water to a boil, and cook the pasta according to the package directions. While the pasta cooks, heat the heavy cream and butter in a skillet over medium heat. Stir until the butter has melted.
- Add the sun-dried tomatoes. Continuously stir while bringing the sauce to a gentle boil for about a minute until it thickens slightly. Turn off the heat. Stir in the chopped spinach, letting the residual heat wilt it.
- Drain the pasta. Add the pasta and parmesan cheese to the skillet with the sauce. Toss gently to coat evenly. Serve immediately, garnished with extra parmesan and basil.
Note: If using dry sun-dried tomatoes, rehydrate in hot water for 10 minutes.
Nutritional Information
Per Serving: Calories: 580, Fat: 39 g (23 g Saturated Fat), Cholesterol: 105 mg, Sodium: 430 mg, Carbohydrates: 47 g, Fiber: 3 g, Protein: 14 g.
10 minutes
Prep Time
20 minutes
Cook Time
4
Servings
Directions
- Bring a pot of salted water to a boil, and cook the pasta according to the package directions. While the pasta cooks, heat the heavy cream and butter in a skillet over medium heat. Stir until the butter has melted.
- Add the sun-dried tomatoes. Continuously stir while bringing the sauce to a gentle boil for about a minute until it thickens slightly. Turn off the heat. Stir in the chopped spinach, letting the residual heat wilt it.
- Drain the pasta. Add the pasta and parmesan cheese to the skillet with the sauce. Toss gently to coat evenly. Serve immediately, garnished with extra parmesan and basil.
Note: If using dry sun-dried tomatoes, rehydrate in hot water for 10 minutes.