Creamy Sun-Dried Tomato and Spinach Penne
Rate this:
No ratings yet
This Creamy Sun-Dried Tomato and Spinach Penne is a rich, vegetarian pasta dish loaded with sweet sun-dried tomatoes, fresh spinach, and a luscious cream sauce. Quick to prepare, it's perfect for weeknight dinners and sure to impress with its robust flavors and satisfying texture.
Prep time
10 min
Cook time
20 min
Servings
4
Calories
600 kcal
Creamy Sun-Dried Tomato and Spinach Penne is a delightful vegetarian pasta dish combining the natural sweetness of sun-dried tomatoes with the earthiness of fresh spinach and the richness of a velvety cream sauce. The pasta is cooked until al dente and then tossed with sautéed garlic, sun-dried tomatoes, vibrant green spinach, and a luscious sauce made from heavy cream and parmesan cheese. The sun-dried tomatoes impart a tangy and robust flavor, while the spinach adds a nutritious, leafy touch. Cooking the garlic and tomatoes in olive oil releases their full aroma, infusing the sauce with unmistakable depth. Finished with a scattering of freshly grated parmesan, this dish is as sophisticated as it is easy to prepare. Ready in under 30 minutes, it's perfect for weeknight dinners or impressing guests without much fuss. Whether served alone or paired with a crisp green salad and crusty bread, this creamy pasta will quickly become a family favorite.
Ingredients
Servings
- 350 g Penne pasta
- 100 g Sun-dried tomatoes (in oil, drained and sliced)
- 150 g Fresh spinach
- 3 Garlic cloves (minced)
- 250 ml Heavy cream
- 60 g Parmesan cheese (grated)
- 2 tbsp Olive oil
- Salt (to taste)
- Black pepper (to taste)
- Fresh basil (optional, for garnish; a few leaves)
Directions
1. Cook the penne pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté the minced garlic for 1 minute until fragrant.
3. Add the sliced sun-dried tomatoes, cooking for 2-3 minutes to soften.
4. Stir in the fresh spinach and cook until wilted, about 2 minutes.
5. Pour in the heavy cream, stirring to combine, and bring to a gentle simmer.
6. Add the grated parmesan and stir until the cheese melts into the sauce, creating a creamy texture.
7. Season the sauce with salt and black pepper to taste.
8. Toss the cooked penne into the sauce, adding reserved pasta water as needed for desired consistency.
9. Serve the pasta hot, garnished with extra parmesan and fresh basil if desired.
About the author
Jamie Oliver
Healthy cooking
Comments (0)
No comments yet. Be the first to share your thoughts!