If you're looking for a dish that's both comforting and a little fancy, this Creamy Sun-Dried Tomato Pasta is just what you need. It's perfect for weeknight dinners when you want something quick yet impressive. The combination of sun-dried tomatoes and fresh spinach in a creamy sauce is sure to become a household favorite.
Fettuccine pasta provides the perfect base, with its wide, flat shape allowing the sauce to cling beautifully. Olive oil is used to sauté the sun-dried tomatoes and garlic, adding a hint of richness. Sun-dried tomatoes bring a concentrated burst of tangy sweetness, balancing the creaminess of the sauce. Garlic adds depth and aroma that’s essential in Italian-inspired dishes.
Heavy cream forms the luxurious base of our sauce, while chicken broth lightens it just a tad and adds flavor. Parmesan cheese melts into the sauce, lending its savory, nutty character. Fresh spinach introduces a pop of color and freshness, balancing the dish nutritionally and aesthetically. Finally, a touch of salt and pepper enhances all the flavors, and a sprinkle of fresh basil leaves at the end ties everything together with a fragrant finish.
This pasta pairs beautifully with a crisp green salad dressed with a light vinaigrette. A side of garlic bread or a simple bruschetta would also complement the dish, adding a nice crunch alongside the creamy pasta.
First, cook your fettuccine pasta according to the package instructions. Once it's al dente, drain it and set it aside. You'll want it ready to jump into the sauce as soon as it's done.
In a large skillet, heat up your olive oil over medium heat. Toss in the chopped sun-dried tomatoes and minced garlic, and let them sauté for about 1-2 minutes. You’re looking for that moment when the garlic is just starting to turn golden and the kitchen smells heavenly.
Next, pour in the heavy cream and chicken broth. Stir everything together and let it simmer gently for about 5 minutes. This helps the flavors meld and the sauce starts to thicken a bit.
Now, sprinkle in the grated Parmesan cheese. Stir continuously as it melts into the sauce, thickening it further and adding a delicious cheesy depth.
Add the fresh spinach, stirring until it wilts down, which should take about 2 minutes. This little boost of green makes the dish feel extra nourishing.
Season the sauce with salt and pepper to your liking. Taste as you go — the sun-dried tomatoes and Parmesan already add a lot of flavor!
Finally, add the cooked pasta to the skillet. Toss everything together so the pasta is well coated in the sauce. It’s ready to serve once everything is well mixed and heated through.
Before serving, garnish with fresh basil leaves. This adds a burst of aroma and a fresh finish that ties the dish together beautifully.
Share