Sun Dried Tomato Pasta with Cream, Spinach, and Parmesan
Cream, Parmesan, and wilted spinach balance the tangy tomatoes in this pasta. Add the cheese after taking the sauce off the heat for a smoother finish.
Ingredients
Pasta Ingredients
- 8 oz pasta
Sauce Ingredients
- 1/2 cup sun-dried tomatoes prepared and chopped
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese finely grated
- 2 cups fresh spinach washed and drained
- 2 tbsp olive oil
- 1 tsp salt to taste
- 1 tsp black pepper to taste
Instructions
Instructions
- Boil 8 ounces pasta in salted water according to the package until al dente; drain. Have the chopped sun-dried tomatoes drained or softened according to their package.
- Heat the olive oil over medium heat; stir in the garlic until fragrant and pale. Add the tomatoes and cook for 2–3 minutes, stirring.
- Add the cream and bring to a gentle simmer over medium-low heat. Stir in the spinach until wilted, remove from the heat, and gradually stir in the Parmesan until melted.
- Fold in the drained pasta until coated. Add salt and black pepper to taste, using up to the listed 1 teaspoon of each, and divide into 4 servings.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3 days.
- Reheat portions to 165°F throughout.