Quick and easy Sun-Dried Tomato Pasta with spinach and garlic in a mouth-watering creamy parmesan cheese sauce. This makes a delicious vegetarian meal or side dish for beef, chicken, and pork.
You are going to love this quick and tasty pasta. The creamy sundried tomatoes, spinach, and garlic complement each other so well. If you like
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Pasta: I like to use rigatoni or penne for this recipe, but you could also use mostaccioli or ziti.
- Olive oil: Or use a little bit of the oil packed in the jar of sun-dried tomatoes. It adds flavor and color to the dish.
- Dry white wine: A good dry white wine like sauvignon blanc or pinot grigio works well with this recipe. Make sure that the quality of the wine is good enough that you would drink it. You can substitute vegetable broth or chicken broth.
- Heavy cream: You can substitute whipping cream.
- Parmesan cheese: Freshly grated is best.
- Baby spinach: You can use any raw spinach. I like to use baby spinach because it is more tender, less bitter, and has fewer thick stems.
How to make Sun-Dried Tomato Pasta
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, bring a large pot of salted water to a boil. Add the pasta and cook pasta al dente according to package instructions. Reserve 1 cup of pasta water for thinning the sauce if needed. Drain the pasta well.
Meanwhile, add 1-2 tablespoons of olive oil or the oil packed with the sundried tomatoes to a large skillet over medium heat. Then, add the sundried tomatoes and sauté for about 2 minutes. Add the garlic and Italian seasoning and cook for 30-60 seconds, stirring constantly.
Then, pour in the white wine and simmer for several minutes to reduce the wine by half. Whisk in the whipping cream and simmer for about 5 minutes to reduce. Reduce the heat to low and slowly stir in the parmesan cheese until melted. Add the spinach and cook until wilted. Add the cooked and drained pasta to the skillet and stir to coat. Season with red pepper flakes, kosher salt, and fresh ground black pepper to taste.
Preparation Tips
- When making pasta with sauce, always reserve 1 cup of the pasta water to thin the sauce. It also helps the sauce stick to the pasta. Store pasta water in the fridge in an airtight container and use within 2-3 days. It is great for thinning the sauce when reheating leftovers.
- For more protein, add browned Italian sausage or grilled chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power using a little bit of the refrigerated pasta water to thin the sauce.
- You can freeze this pasta for up to 2 months. But keep in mind that when thawed and reheated, the sauce might not be as visually appealing. Cream sauces can separate when thawed, so reheat over low heat, stirring continuously, and add a splash of fresh cream or milk.
Serving Suggestions
- Roasted chicken
- Garden salad
- Grilled pork tenderloin
- Chicken potato soup
- Garlic cheese bread
- New York strip steak
- Grilled shrimp
- Homemade rolls
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Sun-Dried Tomato Pasta Recipe
Ingredients
- 1 lb rigatoni or penne pasta
- 2 tablespoons extra virgin olive oil or a little oil from the sundried tomatoes
- 1 cup sundried tomatoes packed in oil julienne cut, drained
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 cup dry white wine or chicken broth or both
- 1 cup heavy cream
- 1⅓ cup freshly grated parmesan cheese
- 3 cups fresh baby spinach about 3 ounces
- Crushed red pepper flakes to taste
- Salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package instructions. Reserve 1 cup of pasta water for thinning the sauce if needed. Drain the pasta well.
- Meanwhile, add 1-2 tablespoons of olive oil or the oil packed with the sundried tomatoes to a large skillet over medium heat. Add the sundried tomatoes and sauté for about 2 minutes. Add the garlic and Italian seasoning and cook for 30-60 seconds, stirring constantly.
- Pour in the white wine and simmer for several minutes to reduce the wine by half. Whisk in the whipping cream and simmer for about 5 minutes to reduce.
- Reduce the heat to low and slowly stir in the parmesan cheese until melted. Add the spinach and cook until wilted. Add the cooked and drained pasta to the skillet and toss to coat. Season with red pepper flakes, kosher salt, and fresh ground black pepper to taste.
Notes
- When making pasta with sauce, always reserve 1 cup of the pasta water to thin the sauce. It also helps the sauce stick to the pasta. Store pasta water in the fridge in an airtight container and use within 2-3 days. It is great for thinning the sauce when reheating leftovers.
- For more protein, add browned Italian sausage or grilled chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power using a little bit of the refrigerated pasta water to thin the sauce.
- You can freeze this pasta for up to 2 months. But keep in mind that when thawed and reheated, the sauce might not be as visually appealing. Cream sauces can separate when thawed, so reheat over low heat, stirring continuously, and add a splash of fresh cream or milk.
Nutrition
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Karen
Your recipe turned out DELICIOUS…Thank you so much…The sun dried added so much depth and flavour to the dish, delicious…
Indu
Excited to taste sun dried tomato pasta. Being vegetarian this recipe appeals me most to try.
Beth Pierce
Thanks, Indu! Enjoy!
Renee
This was so flavorful! I love sun-dried tomatoes in pasta—they add such a rich, tangy taste. Definitely holding on this recipe!
Tammy
Without a doubt, one of the most delicious pastas I have had in quite some time. Thank you!
Beth Pierce
My pleasure, Tammy!
Rhian S
Sun dried tomatoes always adds so much flavor to a dish. This pasta was easy and yummy! Even my picky kids liked it.
Helen
Such a great pasta recipe, My husband and I love sun dried tomatoes. This recipe hit the spot just right.
Jocelyn
I do love a good creamy pasta, with sun dried tomatoes! Thank you for sharing your recipe.
Sandra
This is really flavorful! Definitely a great addition to our weeknight rotation!
Elizabeth Williams
This was delicious and filling. One of our new favorite pasta recipes. Thanks you for such detailed and helpful instructions.
Tammy
Ooh I love this creamy pasta dish! What a delightful meal for the cozy winter nights. I am going to cook it for my sister in law. She will love it.
Karen
The pasta was sooooo delicious!!! I love sun dried tomatoes but I never had it with spinach! What a tasty combination. I could eat my weight in this.
Beth Pierce
Thanks, Karen! I am glad that you liked it!
Sally
This sun-dried tomato pasta was so yummy and easy. It was perfect for meatless Monday! The whole family really enjoyed it.
Beth Pierce
Thanks, Sally! So glad that you liked the sundried tomato pasta.
Yeah Lifestyle
This pasta recipe is so tasty. The sundried tomatoes really add a great depth of flavour.
Beth Pierce
I agree 100%
Kami Donnes
So amazing! I added some broccoli for a little razzle dazzle!
katerina
YUM! Such a fantastic pasta dish! Even my picky kids liked it. Thanks for the recipe, Beth.
Beth Pierce
You are most welcome, Katerina!
Erin
Such a delicious pasta recipe and so easy to make. It is pretty much goofproof. I will be making this again! Thanks!