Description
- This creamy sundried tomato pasta is a flavorful weeknight dinner made with pantry staples. Rich, cheesy, and done in 25 minutes.
Ingredients
Scale
- 8 oz penne or rotini pasta
- 1/2 cup oil-packed sundried tomatoes, chopped
- 2 tbsp oil from sundried tomato jar
- 2 cloves garlic, minced
- 3/4 cup heavy cream
- 1/4 cup grated parmesan
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup spinach (optional)
Instructions
- Boil pasta in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
- In a large skillet, heat 2 tbsp sundried tomato oil over medium heat. Add garlic and chopped sundried tomatoes. Sauté 2–3 minutes.
- Pour in cream and bring to a simmer. Stir in parmesan, salt, and pepper.
- Add cooked pasta and reserved water. Toss until coated. Stir in spinach if using.
- Simmer 2–3 minutes more until creamy. Serve hot with extra cheese.
Notes
- Use any short pasta like fusilli or farfalle.
- Substitute milk + a little butter if you don’t have cream.
- Add cooked chicken or shrimp for protein.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg