Sun-Dried Tomato Pasta
Craving something rich and flavorful? Dive into this creamy Sun-Dried Tomato Pasta—it’s the perfect comfort dish that’s sure to impress!
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3 cloves garlic minced
- 1/2 cup chicken broth or use dry white wine if desired
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes drained if packed in oil
- 3/4 cup heavy/whipping cream
- 1/3 cup freshly grated parmesan cheese
- 2 cups packed fresh baby spinach
- Salt & pepper to taste
Instructions
- Boil a large, salted pot of water for your pasta and cook until al dente.
- In a skillet over medium heat, melt the butter.
- Add flour and garlic, cook for about 30 seconds.
- Whisk in the wine (or chicken broth), Dijon mustard, lemon juice, and Italian seasoning. Let it cook until reduced by half.
- Add sun-dried tomatoes and cream, let it bubble for about 5 minutes.
- Stir in the parmesan, then add the spinach and let it wilt.
- Toss the cooked pasta with the sauce. If the sauce is too thick, add a splash of pasta water before draining. Season with salt & pepper.
- Enjoy immediately.
Notes
Notes:
- If your sun-dried tomatoes are packed in oil, be sure to drain them.
- If your sun-dried tomatoes are packed in oil, be sure to drain them.