Description
A quick and easy vegetarian pasta dish featuring a creamy sauce with sun dried tomatoes and fresh spinach, perfect for a comforting yet light dinner.
Ingredients
Scale
- 12 oz (340 g) fettuccine, penne, or your favorite pasta shape
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup sun dried tomatoes, chopped (preferably packed in oil)
- 4 cups fresh spinach, roughly chopped
- 1 cup heavy cream or half-and-half (or whole milk with a splash of cream for lighter option)
- 1/2 cup vegetable broth
- 1/2 cup Parmesan cheese, grated (or vegan Parmesan for dairy-free)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon lemon juice
Instructions
- Bring a large pot of salted water to a boil. Add 12 oz (340 g) of your chosen pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup (120 ml) of pasta water before draining.
- While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and sauté for about 1 minute until fragrant but not browned.
- Toss in 1/2 cup chopped sun dried tomatoes. Stir and cook for 2-3 minutes to infuse the oil with their flavor and soften them slightly.
- Pour in 1/2 cup (120 ml) vegetable broth and 1 cup (240 ml) heavy cream or half-and-half. Stir to combine, scraping up any bits stuck to the pan. Let it simmer gently for about 4-5 minutes until the sauce thickens slightly.
- Add 4 cups of roughly chopped fresh spinach in batches, stirring until wilted down, about 2-3 minutes.
- Stir in 1/2 cup freshly grated Parmesan cheese, 1 teaspoon lemon juice, salt, pepper, and optional red pepper flakes (1/4 teaspoon). Mix well. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Add the drained pasta directly into the skillet with the sauce. Toss gently with tongs or a spoon for 1-2 minutes to coat every strand.
- Taste and adjust seasoning if needed. Serve immediately with extra Parmesan and black pepper.
Notes
Do not overcook the spinach to keep it tender but vibrant. Reserve pasta water to adjust sauce consistency. Use fresh garlic for best flavor. Avoid boiling the sauce to prevent cream separation. For dairy-free, substitute cream with coconut or cashew cream and Parmesan with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 475
- Sugar: 5
- Sodium: 450
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 60
- Fiber: 4
- Protein: 12
Keywords: creamy pasta, spinach pasta, sun dried tomato pasta, vegetarian dinner, easy pasta recipe, quick dinner, meatless meal