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Pasta with Sun-Dried Tomatoes and Spinach in Creamy Parmesan Sauce Recipe

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4 from 13 reviews

  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 4 servings

Description

This creamy pasta dish features al dente pasta tossed in a rich sauce made with butter, garlic, sun-dried tomatoes, and parmesan, balanced by fresh baby spinach and a touch of tangy balsamic vinegar. It’s a quick and flavorful meal perfect for weeknights or casual dinners.

Ingredients

Pasta and Sauce

  • 8 ounces pasta
  • 2 tablespoons butter
  • 6 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 2/3 cup diced oil-packed sun-dried tomatoes, drained
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup shredded Parmesan cheese
  • 1 teaspoon balsamic vinegar
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Vegetables

  • 2 cups chopped fresh baby spinach

Instructions

  1. Cook pasta: Cook the pasta according to package directions until just al dente. Make sure to generously salt the boiling water. Reserve 1/2 cup of the pasta cooking water before draining.
  2. Sauté aromatics and tomatoes: Heat butter in a large sauté pan over medium-low heat. Add the minced garlic, Italian seasoning, diced sun-dried tomatoes, and season with a couple pinches of salt and freshly cracked pepper. Cook, stirring constantly, for 30 to 60 seconds to release the flavors.
  3. Add flour: Sprinkle the flour into the pan and stir frequently, cooking for 1 minute to form a roux and slightly thicken the sauce.
  4. Deglaze with broth: Pour in the chicken broth, using the liquid to scrape up any browned bits from the bottom of the pan for enhanced flavor.
  5. Add cream and heat: Stir in the heavy cream and increase heat to medium. Cook for a few minutes until the cream is warmed through and begins to thicken slightly.
  6. Incorporate cheese: Stir in the shredded Parmesan cheese along with an additional pinch of salt and pepper. Mix until the cheese is melted and the sauce is creamy.
  7. Add spinach and balsamic vinegar: Add the chopped baby spinach and balsamic vinegar to the sauce. Stir until the spinach wilts down.
  8. Toss pasta with sauce: Add the cooked pasta into the pan, tossing it with the sauce. Add a few splashes of the reserved pasta water as needed to loosen the sauce and coat the pasta thoroughly.
  9. Adjust seasoning and serve: Taste and season with additional salt and freshly cracked pepper if desired. Serve immediately and enjoy.
  10. Leave a review: If you enjoyed this recipe, please leave a 5-star rating and review below!

Notes

  • Be sure not to overcook the pasta; al dente texture provides the best bite and prevents mushiness.
  • Reserving pasta water helps adjust sauce consistency and improves sauce adhesion.
  • Use oil-packed sun-dried tomatoes for best flavor and texture; drain excess oil before using.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • Freshly grated Parmesan cheese is recommended for optimal melt and flavor.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://sarabaking.com/pasta-with-sun-dried-tomatoes-and-spinach-in-creamy-parmesan-sauce-recipe/