Spinach & Sun-Dried Tomato Pasta

$- 8 oz (225g) pasta (penne or fusilli work great) - 2 cups fresh spinach, roughly chopped - 1/2 cup sun-dried tomatoes in olive oil, drained and chopped - 3 cloves garlic, minced - 1/4 cup heavy cream (or a non-dairy alternative) - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 1 tablespoon olive oil - 1/2 teaspoon crushed red pepper flakes (optional) - Salt and black pepper to taste - Fresh basil leaves for garnishing You need just a few key ingredients for this dish. Start with pasta. Penne or fusilli are my favorites. They hold sauce well and give you a great bite. Next, grab some fresh spinach and sun-dried tomatoes. They add color and flavor. Garlic brings an aromatic touch when sautéed. For creaminess, use heavy cream or a non-dairy option if you prefer. Parmesan cheese adds a salty kick, but nutritional yeast works well for a vegan twist. Don't forget your seasonings! A sprinkle of red pepper flakes adds heat, while salt and black pepper balance the flavors. Lastly, fresh basil leaves make a perfect garnish. They add freshness and a pop of color. These ingredients come together to make a quick, tasty meal. You can mix and match based on what you have at home. {{ingredient_image_1}} - Bring a large pot of salted water to a boil. - Add 8 oz of pasta and cook until al dente. - Reserve 1/2 cup of pasta water before draining the pasta. - Heat 1 tablespoon of olive oil in a large skillet. - Add 3 cloves of minced garlic and sauté for 1-2 minutes. - Be careful not to burn the garlic; it should just become fragrant. - Stir in 1/2 cup of chopped sun-dried tomatoes. - Cook for an additional 2-3 minutes to warm them up. - Now, add 2 cups of roughly chopped spinach and cook until wilted. - Lower the heat and pour in 1/4 cup of heavy cream. - Mix well and let it simmer for about 2 minutes. - Add the drained pasta to the skillet and toss to combine. - If the sauce is too thick, add some reserved pasta water. - Stir in 1/2 cup of grated Parmesan cheese. - Season the mixture with salt, black pepper, and crushed red pepper flakes (if using). - Make sure everything is heated through before serving. To achieve the perfect al dente texture, cook your pasta in a large pot of salted water. Follow the package instructions for the cooking time, but taste it a minute early. It should be firm yet tender. If you want extra flavor, try adding a little olive oil or garlic to the water. You can also toss in some fresh herbs, like basil, while cooking. If you want a vegan sauce, use coconut milk or almond milk instead of heavy cream. Nutritional yeast can replace Parmesan cheese for a cheesy flavor. To keep the sauce creamy without adding more cream, use some of the reserved pasta water. This will help thin it out while keeping it rich. Fresh herbs like parsley or oregano work great for garnishing. They add a bright touch and extra flavor. If you like heat, customize the spice level with red pepper flakes. Start with a small pinch and add more if desired. This gives the dish a nice kick without overwhelming the other flavors. Pro Tips Choose the Right Pasta: Opt for pasta shapes that can hold onto the sauce, like penne or fusilli, to enhance each bite. Make it Creamy: If you want a richer sauce, you can add a bit more heavy cream or a splash of pasta water to achieve your desired consistency. Fresh Spinach Tip: Always add spinach towards the end of cooking to maintain its vibrant color and nutrients. Enhance Flavor: For a flavor boost, consider adding a squeeze of fresh lemon juice or zest before serving. {{image_2}} You can add chicken or shrimp to this dish for extra protein. Grilled chicken adds a nice flavor. Sautéed shrimp cooks quickly and tastes great. For a vegetarian option, try beans or tofu. Both add protein and create a filling meal. If you want to change up the greens, try kale or arugula instead of spinach. Both greens bring a unique taste and texture. You can also add other colorful vegetables. Bell peppers, cherry tomatoes, or zucchini make your dish vibrant and healthy. For those avoiding gluten, use gluten-free pasta like rice or lentil pasta. These options cook well and keep the dish tasty. You can also switch your sauce. A simple olive oil and lemon dressing can replace the creamy sauce while adding flavor. To keep your Spinach and Sun-Dried Tomato Pasta fresh, follow these tips. First, let the pasta cool to room temperature. Place it in an airtight container. Store it in the fridge for up to three days. If you want to keep it longer, freeze it. Use a freezer-safe container or bag. It will stay good for about two months. Just remember to label the container with the date. When reheating, the goal is to keep the pasta's texture. You can use a skillet or microwave. If using a skillet, add a splash of water or broth. Heat it over low heat, stirring gently. If using a microwave, cover the dish with a damp paper towel. This keeps the pasta moist. Avoid cooking it too long to prevent the sauce from separating. Check every 30 seconds until warm. Enjoy your meal just like the first time! For this dish, I recommend using penne or fusilli pasta. Both types hold sauce well and add a nice texture. Penne has a tube shape that captures the creamy sauce inside. Fusilli’s spiral shape helps it grab the spinach and sun-dried tomatoes. You can choose any pasta you love, but these options work best for the flavors here. To make this dish vegan, you can easily swap a few ingredients. Use a non-dairy cream like coconut cream or almond milk instead of heavy cream. For cheese, replace Parmesan with nutritional yeast. This gives a cheesy flavor without dairy. Make sure to check labels for any hidden animal products in the pasta. Yes, you can prepare this dish ahead of time! Cook the pasta and store it in the fridge. Sauté the garlic and sun-dried tomatoes in advance too. Keep everything in separate containers. When you’re ready to eat, combine the pasta with the spinach and cream mixture. Just remember to add a splash of water when reheating. This keeps the pasta moist and tasty. In this blog post, we explored a delicious Spinach and Sun-Dried Tomato Pasta recipe. We covered key ingredients, from pasta choices to fresh herbs. I provided step-by-step instructions and shared tips for perfecting your dish. You learned about variations for protein and veggies, along with storage tips and reheating methods. Now, you can enjoy a creamy and flavorful meal tailored to your taste. Embrace your creativity in the kitchen, and make this dish your own. Happy cooking!$

Spinach & Sun-Dried Tomato Pasta

A delicious pasta dish featuring fresh spinach and sun-dried tomatoes in a creamy sauce.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

8 oz pasta (penne or fusilli)
2 cups fresh spinach, roughly chopped
0.5 cup sun-dried tomatoes in olive oil, drained and chopped
3 cloves garlic, minced
0.25 cup heavy cream (or a non-dairy alternative)
0.5 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
1 tablespoon olive oil
0.5 teaspoon crushed red pepper flakes (optional)
to taste salt and black pepper
for garnishing fresh basil leaves

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic.
Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes, cooking for an additional 2-3 minutes to warm them through and release their flavors.
Combine Spinach and Cream: Add the chopped spinach to the skillet and cook until just wilted. Then, lower the heat and pour in the heavy cream. Mix well and let it simmer for 2 minutes.
Mix in the Pasta: Add the drained pasta to the skillet and toss to combine, ensuring the pasta is coated with the creamy sauce. If it's too thick, add a little reserved pasta water until you reach your desired consistency.
Season the Mixture: Stir in the grated Parmesan cheese, red pepper flakes (if using), and season with salt and black pepper to taste. Mix well until everything is heated through.
To Serve: Garnish with fresh basil leaves and additional grated Parmesan if desired.

Notes

For a vegan option, substitute heavy cream with a non-dairy alternative and Parmesan with nutritional yeast.

Keyword creamy, pasta, spinach, sun-dried tomatoes, vegetarian