An easy recipe for creamy Sun Dried Tomato Pasta. Made with simple ingredients, filled with flavor, and ready to go in only 20 minutes!
8 ounces whole wheat pasta – any shape you like (recommended: bowtie or linguini)
1 tablespoon unsalted butter
1 Cup sun dried tomatoes soaked in olive oil – (7 ounces) drained
3 cloves garlic – minced
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt – plus additional for cooking the pasta
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup dry white wine – such as Pinot Grigio or low sodium chicken stock
2/3 cup whipping cream
1/2 cup freshly grated Parmesan cheese – plus additional for serving
2 cups baby spinach
1 cup Dry Roasted Pine Nuts / Pignolias with Artisanal Truffle Salt
Bring a large pot of water to a boil. Sprinkle in a few teaspoons of salt, then add the pasta and cook according to package directions, just until al dente (lightly firm and chewy, but not hard). Drain and set aside.
Meanwhile, melt the butter in a large, deep skillet over medium heat.
Reduce heat to medium low, then add the drained sun dried tomatoes, garlic, oregano, salt, black pepper, and cayenne pepper and cook just until fragrant, about 30 seconds. Add the wine and for cook 2 minutes, until the liquid evaporates, stirring occasionally. Remove from heat.
To the skillet, add the whipping cream, then the pasta, spinach, and 1/2 cup Parmesan. Stir for 30 seconds to allow the spinach to cook down. Sprinkle with additional Parmesan cheese and serve.
Protin can be added to this to turn this dish into a meal.
Leftover Sun Dried Tomato Pasta will keep in the refrigerator for 2 days. Reheat gently in the microwave, topped with a little drizzle of heavy cream to keep it from drying out.