Sun-Dried Tomato Pasta
Sun-dried tomato pasta is a deliciously rich and tangy dish that combines sun-dried tomatoes, olive oil, garlic, and fresh herbs for a comforting meal. Easy to make and customizable, this dish is perfect for any occasion and offers a flavorful experience in every bite.
Ingredients
- ▢ 8 ounces uncooked pasta
- ▢ 2 tablespoons butter
- ▢ 1/2 tablespoon flour
- ▢ 3 cloves garlic minced
- ▢ 1/2 cup dry white wine or chicken broth
- ▢ 1/2 teaspoon Dijon mustard
- ▢ 1 teaspoon lemon juice
- ▢ 1/2 teaspoon Italian seasoning
- ▢ 1/2 cup sun-dried tomatoes see note
- ▢ 3/4 cup heavy/whipping cream
- ▢ 1/3 cup freshly grated Parmesan cheese
- ▢ 2 cups packed fresh baby spinach
- ▢ Salt & pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- In the meantime, melt the butter in a skillet over medium heat.
- Add the flour and garlic, stirring and cooking for about 30 seconds.
- Whisk in the wine, Dijon mustard, lemon juice, and Italian seasoning, and cook until the mixture is reduced by half.
- Stir in the sun-dried tomatoes and cream, allowing it to bubble for about 5 minutes.
- Mix in the Parmesan cheese, then add the spinach and cook until it wilts.
- Toss the sauce with the cooked pasta (add a splash of pasta water if the sauce thickens too much before draining).
- Season with salt and pepper to taste and serve immediately.
Notes
- If your sun-dried tomatoes are packed in oil, be sure to drain them.