Looking for a pasta recipe that’s quick, satisfying, and feels just a little bit special? This creamy sun-dried tomato pasta hits all the marks. It’s packed with bright, savory flavor from sun-dried tomatoes, fresh spinach, and a luscious parmesan cream sauce that’s perfect for a weeknight dinner or impressing guests.
Why You’ll Love This Recipe
This dish is all about effortless elegance. With a rich white wine cream sauce kissed by garlic, lemon, and Italian herbs, it turns simple ingredients into something extraordinary. The fresh spinach adds color and a pop of freshness, while rigatoni soaks up every bit of that flavorful sauce. Plus, it’s meatless but still hearty enough to satisfy.
Ingredients You’ll Need
- Pasta (rigatoni is ideal, but any shape works)
- Butter and flour (to make a quick roux for the sauce)
- Fresh garlic
- Dry white wine (choose one you’d enjoy drinking, like sauvignon blanc or pinot grigio; chicken broth is a good substitute)
- Dijon mustard (adds subtle savory depth without a strong mustard flavor)
- Fresh lemon juice for brightness
- Italian seasoning (a blend of herbs that bring a classic Italian vibe)
- Sun-dried tomatoes (packed in oil, drained)
- Heavy cream and freshly grated parmesan for creaminess
- Fresh baby spinach for color and nutrients
- Salt and pepper to taste
How to Make It
- Cook your pasta in salted water until just al dente.
- While the pasta cooks, melt butter in a skillet over medium heat. Stir in flour and garlic, cooking until fragrant (about 30 seconds).
- Slowly whisk in the white wine, Dijon mustard, lemon juice, and Italian seasoning. Let the mixture simmer until it reduces by half, thickening slightly.
- Stir in the sun-dried tomatoes and cream, letting it bubble gently for around 5 minutes.
- Mix in the parmesan cheese until melted and smooth, then add the spinach and cook until just wilted.
- Drain the pasta, reserving a splash of pasta water. Toss the pasta with the sauce, adding pasta water if needed to loosen the sauce. Season with salt and pepper to taste. Serve immediately.
Tips & Variations
- Grate your own parmesan for the best melt and flavor.
- If you don’t have sun-dried tomatoes, fresh chopped tomatoes can work, but the sauce may need a bit longer to thicken.
- Fresh basil added with the spinach gives a wonderful herbal note.
What to Serve With It
Pair this creamy pasta with crusty bread or garlic rolls to soak up the sauce. A light salad with a lemony dressing complements it well — try a simple arugula salad with parmesan or a spring mix tossed with a tangy tahini lemon dressing.
Storage
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove over low heat, adding a splash of cream or broth if the sauce thickens too much. This dish isn’t ideal for freezing due to the cream sauce.