Description
A rich and elegant pasta dish featuring tangy sun-dried tomatoes, garlic, cream, and Parmesan in a silky sauce. This comforting recipe comes together quickly while delivering bold, restaurant-quality flavor.
Ingredients
- 12 oz pasta (penne, fettuccine, or spaghetti)
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1/2 cup vegetable broth or chicken broth
- 3/4 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 2 cups fresh spinach (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
- Stir in sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1 minute.
- Pour in broth and let simmer for 2–3 minutes.
- Reduce heat and stir in heavy cream. Simmer until slightly thickened.
- Add Parmesan cheese and stir until melted and smooth.
- If using spinach, fold it in and cook until wilted.
- Season with salt and black pepper to taste.
- Add drained pasta to the skillet and toss to coat. Add reserved pasta water as needed to loosen the sauce.
- Sprinkle with fresh basil before serving.
Notes
- Drain excess oil if using jarred sun-dried tomatoes.
- Add grilled chicken or shrimp for extra protein.
- Substitute half-and-half for a lighter version.
- Reserve pasta water to control sauce consistency.
- Reheat gently with a splash of broth or cream to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 70 mg
