Sun-Dried Tomato Pasta Recipe
This creamy Sun-Dried Tomato Pasta recipe comes together in just 30 minutes using one-pot and simple pantry staples! The luscious sauce is velvety smooth and features butter, onion, sun-dried tomatoes, garlic, and spinach. Enjoy it as a quick and easy vegetarian dinner, or add protein like shrimp or chicken breasts for a heartier dish.
Servings: 4 servings
Calories: 838kcal
Ingredients
- 12 ounces rotini pasta
- 2 tablespoon butter - or olive oil
- 1 yellow onion - minced
- ½ cup julienned sun-dried tomatoes - oil-packed, drained (see notes)
- 3 cloves garlic - minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 2 cups heavy cream - at room temperature, see notes
- 2 cups low-sodium chicken broth - see notes
- 2 cups baby spinach - packed
- fresh oregano, basil, or parsley - to garnish, optional
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook one minute less than the package instructions (it will finish cooking in the sauce). Before draining, reserve 1-2 cups of the starchy pasta water. Drain the pasta and set it aside.
- Soften the onion. Return the pot to medium heat. Melt the butter, then add the onion. Sauté for 4-5 minutes, stirring until softened and translucent.
- Sauté the sun-dried tomatoes and seasoning. Stir in the sun-dried tomatoes and cook for 1 minute, releasing their flavor into the butter. Add the minced garlic, dried oregano, and salt, stirring for 30 seconds until fragrant (be careful not to burn the garlic).
- Make the creamy sauce. Pour in two cups of room-temperature heavy cream and two cups of low-sodium chicken broth (for a more decadent sauce, reduce the chicken broth to one cup), stirring to combine. Bring the mixture to a gentle simmer (not boiling!) over medium-low heat, allowing the flavors to meld. Simmer for 3–4 minutes, stirring continuously, until the sauce thickens slightly.
- Add the spinach and pasta. Stir in the chopped spinach, letting it wilt for 1–2 minutes, then add the cooked pasta. Gently toss to coat. If the sauce is too thick, add a splash of reserved pasta water (1–2 tablespoons at a time) until you reach your desired consistency.
- Season and serve. Taste the sauce and adjust the seasoning if needed. Remove from heat and stir in freshly grated parmesan cheese, if using, and garnish with fresh parsley, oregano, or basil, if desired.
Notes
Yield: This recipe makes enough for four people as a main or six as a side. The nutritional information is for four servings.
Notes:
- Simmer gently over medium-low heat. Boiling can cause dairy to split or curdle.
- Bring the heavy cream to room temperature before adding it to the hot pasta. The best way to do this is to let it sit at room temperature for about 30 minutes.
- Save 1–2 cups of the pasta cooking water before draining. Add about 2 tablespoons at a time to thin and emulsify the sauce as needed.
- Refrigerate leftover pasta in an airtight container for 3-4 days.
- Reheat slowly over low heat in a saucepan or the microwave until warm. Add a few tablespoons of cream/milk/reserved pasta water to loosen the sauce, if needed.
- Freezing is not recommended.
Nutrition
Calories: 838kcal | Carbohydrates: 76g | Protein: 19g | Fat: 53g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 150mg | Sodium: 458mg | Potassium: 760mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3517IU | Vitamin C: 22mg | Calcium: 143mg | Iron: 3mg
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