I love making this Spinach Garlic Sun-Dried Tomato Pasta when I want something simple yet packed with bold flavor. The garlic creates a rich base, the sun-dried tomatoes add a sweet and tangy depth, and the spinach brings freshness and color. It is one of my favorite quick pasta dishes that feels comforting without being heavy.
Why You’ll Love This Recipe
I appreciate how quickly this pasta comes together using simple pantry ingredients. The combination of garlic and sun-dried tomatoes creates a deep, savory flavor that tastes like it took much longer to develop.
I also like how versatile it is. I can serve it as a main dish or as a side, and I can easily add protein like grilled chicken or shrimp if I want to make it heartier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces pasta (penne, spaghetti, or fettuccine)
2 tablespoons olive oil
4 cloves garlic, minced
1/2 cup sun-dried tomatoes, sliced
1/2 teaspoon red pepper flakes (optional)
1 cup heavy cream or half-and-half
1/2 cup grated parmesan cheese
3 cups fresh spinach
salt to taste
black pepper to taste
1/4 cup reserved pasta water
Directions
-
I cook the pasta according to package instructions in salted water. Before draining, I reserve about 1/4 cup of the pasta water.
-
In a large skillet, I heat olive oil over medium heat. I sauté the minced garlic until fragrant but not browned.
-
I add the sun-dried tomatoes and red pepper flakes, stirring to combine and let the flavors infuse the oil.
-
I pour in the cream and bring it to a gentle simmer.
-
I stir in the grated parmesan cheese and allow the sauce to thicken slightly.
-
I add the fresh spinach and cook until wilted.
-
I toss the cooked pasta into the skillet, adding a splash of reserved pasta water to help the sauce coat everything evenly.
-
I season with salt and black pepper, then serve warm with extra parmesan if I like.
Servings and Timing
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I sometimes add grilled chicken, shrimp, or white beans for extra protein. If I want a lighter version, I substitute half-and-half or a splash of milk for the heavy cream.
For a dairy-free option, I use coconut milk and skip the parmesan or replace it with a plant-based alternative. I also enjoy adding mushrooms or artichoke hearts for more texture and flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm it gently on the stovetop with a splash of milk or water to loosen the sauce. I can also microwave it in short intervals, stirring in between to keep the sauce smooth.
I do not usually freeze this pasta because cream-based sauces can change texture, but it can be frozen for up to 1 month if needed.
FAQs
Can I use jarred sun-dried tomatoes in oil?
Yes, I often use the jarred version and sometimes even add a little of the flavored oil for extra richness.
What type of pasta works best?
I like penne or fettuccine because they hold the sauce well, but I use whatever pasta I have on hand.
Can I make this dish vegan?
Yes, I use plant-based cream and a dairy-free parmesan alternative.
How do I prevent the garlic from burning?
I cook it over medium heat and stir constantly, removing it from the heat if it starts to brown too quickly.
Can I prepare this ahead of time?
Yes, I make it a few hours ahead and reheat gently before serving, adding a splash of liquid to refresh the sauce.
Conclusion
I find this Spinach Garlic Sun-Dried Tomato Pasta to be flavorful, creamy, and incredibly easy to prepare. It is perfect for weeknight dinners yet impressive enough to serve to guests. Whenever I make it, I enjoy how a few simple ingredients come together to create such a satisfying meal.
PrintSpinach Garlic Sun-Dried Tomato Pasta
A creamy and flavorful Spinach Garlic Sun-Dried Tomato Pasta made with tender pasta, fragrant garlic, tangy sun-dried tomatoes, fresh spinach, and a rich parmesan cream sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- 12 ounces pasta (penne, spaghetti, or fettuccine)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, sliced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream or half-and-half
- 1/2 cup grated parmesan cheese
- 3 cups fresh spinach
- Salt to taste
- Black pepper to taste
- 1/4 cup reserved pasta water
Instructions
- Cook pasta according to package instructions in salted water. Reserve 1/4 cup pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Sauté minced garlic until fragrant but not browned.
- Add sun-dried tomatoes and red pepper flakes, stirring to infuse the oil with flavor.
- Pour in the cream and bring to a gentle simmer.
- Stir in grated parmesan cheese and allow the sauce to thicken slightly.
- Add fresh spinach and cook until wilted.
- Toss cooked pasta into the skillet, adding reserved pasta water as needed to coat evenly.
- Season with salt and black pepper. Serve warm with extra parmesan if desired.
Notes
- Use jarred sun-dried tomatoes in oil for extra richness.
- Add grilled chicken, shrimp, or white beans for additional protein.
- Substitute half-and-half or milk for a lighter sauce.
- For dairy-free, use coconut milk and plant-based parmesan alternatives.
- Add mushrooms or artichoke hearts for extra texture and flavor.
- Store in the refrigerator for up to 4 days; reheat with a splash of milk or water to loosen the sauce.
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 65 mg
