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Declan Voss

Creamy Sun-Dried Tomato Garlic Pasta

4.90 from 64 votes
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Nutrition

Ingredients
  

  • 12 oz penne rigate or rigatoni pasta cooked al dente
  • 1 cup oil-packed sun-dried tomatoes julienned, reserve 2 tbsp oil from jar
  • 2 tbsp reserved sun-dried tomato oil for rich aromatic foundation
  • 1 medium shallot finely diced
  • 5 cloves fresh garlic finely minced
  • 1 1/4 cups heavy whipping cream full fat for velvety blush sauce
  • 1/2 cup low-sodium vegetable broth keeps sauce light and glossy
  • 1 cup freshly grated Parmesan cheese grated from block, plus more for serving
  • 3 cups fresh baby spinach leaves lightly packed
  • 1/4 cup fresh basil leaves chopped or torn chiffonade
  • 1/2 tsp dried Italian oregano
  • 1/4 tsp crushed red pepper flakes optional gentle heat
  • 1/2 tsp fine sea salt or to taste
  • 1/4 tsp freshly cracked black pepper

Method
 

  1. Boil Pasta: Bring a large pot of salted water to a rolling boil. Cook penne until al dente (1-2 minutes before package instructions). Reserve 1/2 cup of starchy pasta water, then drain pasta and set aside.
  2. Sauté Aromatics: In a deep 12-inch skillet over medium heat, warm 2 tablespoons of reserved sun-dried tomato oil. Add diced shallots and sauté for 2 minutes until soft. Add minced garlic, julienned sun-dried tomatoes, dried oregano, and red pepper flakes; sauté for 1 minute until fragrant.
  3. Simmer Blush Cream: Pour in heavy whipping cream and vegetable broth. Whisk gently and bring to a light simmer over medium-low heat for 2 to 3 minutes until slightly thickened and blush in color.
  4. Melt Parmesan: Lower heat to low. Whisk in grated Parmesan cheese gradually until fully melted and silky smooth. Season with salt and black pepper to taste.
  5. Toss & Wilt Spinach: Add drained penne and fresh baby spinach directly to the skillet. Toss gently with tongs for 1 to 2 minutes until spinach is wilted and pasta is thoroughly coated. Splash in 2 to 3 tablespoons of reserved pasta water if needed for extra gloss.
  6. Garnish & Serve: Remove from heat. Scatter freshly torn basil and extra shaved Parmesan on top. Serve immediately in warm bowls!

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 54gProtein: 14gFat: 24gSaturated Fat: 12gCholesterol: 65mgSodium: 480mgPotassium: 520mgFiber: 4gSugar: 6gVitamin A: 1250IUVitamin C: 18mgCalcium: 220mgIron: 2.8mg

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