Description
A rich and flavorful pasta tossed with sun-dried tomatoes, garlic, and fresh herbs for an easy meal.
Ingredients
12 oz (340g) pasta of choice (penne, fettuccine, or spaghetti)
2 tbsp olive oil (plus oil from sun-dried tomatoes for extra flavor)
4 cloves garlic, minced
1 cup sun-dried tomatoes in oil, drained and chopped
1 cup heavy cream or coconut cream (for dairy-free option)
½ cup grated Parmesan cheese (omit or use vegan alternative for dairy-free)
1 tsp Italian seasoning
¼ tsp red pepper flakes (optional, for heat)
Salt and pepper, to taste
2 cups fresh spinach (optional)
Fresh basil, for garnish
Instructions
Cook pasta according to package instructions in salted water. Reserve ½ cup pasta water, then drain.
Heat olive oil in a large skillet over medium heat.
Add garlic and sauté for 1 minute until fragrant.
Stir in chopped sun-dried tomatoes and cook for 2–3 minutes.
Reduce heat and add cream, Parmesan, Italian seasoning, red pepper flakes, salt, and pepper.
Simmer for 3–4 minutes until sauce thickens slightly.
Add cooked pasta and spinach (if using) to the skillet, tossing to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
Garnish with fresh basil before serving.
Notes
Use pasta water to adjust sauce consistency.
For extra protein, add grilled chicken, shrimp, or chickpeas.
You can blend the sauce for a smoother texture.
Store leftovers in the fridge for up to 3 days; reheat with a splash of milk or cream.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian, Mediterranean
