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Sun-dried tomatoes, creamy goodness, and a big handful of fresh spinach make this fast pasta dish a real comfort food. It comes together in about half an hour and works just as well for a laid-back weeknight meal as it does when you've got friends popping over. It's tasty and feels a bit fancy without being fussy.
Irresistible Flavor at Your Table
The first time I put this pasta together, I couldn't get enough. The sharp bite from sun-dried tomatoes blends with the creamy sauce for a rich, layered taste that's hard to beat. It's such an easy meal when I want something a notch above the usual but don't feel like spending all night in the kitchen.
Stuff You'll Want
- Salt & Pepper: Finish it off by seasoning everything just right.
- Fresh Spinach: Toss in 2 cups to give the dish balance and a pop of color.
- Italian Seasoning: A teaspoon of this herb mix gives the flavor more depth.
- Butter: You'll need 2 tablespoons to get things going and build that good sauce base.
- Sun-Dried Tomatoes: Chop up a half cup—they give lots of punchy, tangy taste.
- Lemon Juice: About a tablespoon for some brightness in each bite.
- Flour: One tablespoon helps the sauce get thick and smooth.
- Garlic: Dice up 3 cloves for a strong, savory kick.
- White Wine: Half a cup adds flavor, though chicken broth can swap in if you want.
- Dijon Mustard: Only half a teaspoon brings a little background zing.
- Pasta: Go with 12 ounces of short noodles like rigatoni, but any shape works if you cook it al dente.
- Parmesan Cheese: A freshly grated half cup works wonders for flavor and melt.
- Heavy Cream: Use 3/4 cup to get that sauce velvety and rich.
Time to Get Cooking
- All Done
- Fold in the parmesan and spinach, give the sauce a quick stir to wilt the greens, then dump in your pasta and toss so everything's well coated. Hit it all with salt and pepper to your liking and you're set.
- Combine the Creamy Stuff
- Add the cream and sun-dried tomatoes to your skillet, let it bubble gently for five minutes. This is where the sauce really thickens up and gets flavorful.
- Heat Up the Flavor
- Whisk together the wine, Dijon, lemon juice, and Italian herbs. Let everything gently simmer and reduce a little, about three minutes should do it.
- Start the Sauce
- Sauté the butter, flour, and minced garlic just until the kitchen smells amazing, probably about a minute.
- Make the Noodles
- Boil your pasta noodles in salty water, drain when they're still firm, then set aside while you fix the sauce.
Small Fixes for Great Results
After lots of tries, I learned some super helpful pointers. Always scoop out at least a cup of the pasta water before you drain it. That helps bring the sauce back together if it gets too thick. Shred your own Parmesan so it melts nicely and isn’t grainy. And don’t skip the Dijon—it’s a sneaky way to make the flavors pop.
Stay Tasty
This pasta tastes best right after you make it, but you'll be happy to know leftovers keep well in the fridge for a few days. To warm it up, add a splash of cream or water to smooth out the sauce. Do it low and slow on the stove, stirring every so often so the sauce stays creamy.
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Frequently Asked Questions
- → Which sun-dried tomatoes work best?
- Either dry-packed or oil-packed work fine. Just drain oil-packed ones before adding them to the dish.
- → Can I replace the wine?
- Absolutely! Use chicken broth instead of wine for a non-alcoholic option that’s still flavorful.
- → What’s the purpose of saving pasta water?
- Adding pasta water will help adjust the sauce consistency while keeping it silky smooth.
- → Why stop cooking pasta at al dente?
- Cooking pasta al dente ensures it holds up when mixed with the hot sauce, avoiding a mushy texture.
- → Can cream be swapped out?
- Stick to heavy or whipping cream for the best texture and avoid curdling during cooking.