Creamy Spinach & Sun-Dried Tomato Pasta
This Creamy Spinach & Sun-Dried Tomato Pasta is a rich, flavorful, and comforting meal featuring tender pasta tossed in a creamy garlic Parmesan sauce with fresh spinach and tangy sun-dried tomatoes. It’s an easy weeknight dinner that’s ready in under 40 minutes.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4–6
Cuisine: Italian-Inspired
Ingredients
For the Pasta
12 ounces (340 g) fettuccine, penne, or rigatoni
1 tablespoon salt (for pasta water)
For the Creamy Sauce
2 tablespoons olive oil (or oil from the sun-dried tomato jar)
3 cloves garlic, minced
1 cup sun-dried tomatoes in oil, drained and sliced
2 cups fresh baby spinach
2 tablespoons unsalted butter
1½ cups heavy cream
1 cup freshly grated Parmesan cheese
½ cup whole milk
1 teaspoon Italian seasoning
½ teaspoon onion powder
¼ teaspoon crushed red pepper flakes (optional)
Salt, to taste
Freshly ground black pepper, to taste
Optional Garnishes
Fresh basil leaves
Extra grated Parmesan cheese
Chopped fresh parsley
Red pepper flakes
Lemon zest
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package instructions until al dente.
Reserve 1 cup of the pasta cooking water, then drain the pasta.
Do not rinse.
Step 2: Cook the Aromatics
Heat olive oil in a large skillet over medium heat.
Add the garlic and cook for about 30 seconds until fragrant.
Stir in the sliced sun-dried tomatoes and cook for another 2 minutes.
Step 3: Wilt the Spinach
Add the spinach to the skillet.
Cook for 2–3 minutes, stirring frequently, until the spinach wilts.
Step 4: Make the Cream Sauce
Reduce the heat to low.
Add:
Butter
Heavy cream
Milk
Italian seasoning
Onion powder
Red pepper flakes (if using)
Stir until well combined.
Allow the sauce to simmer gently for about 3–4 minutes.
Do not let it boil.
Step 5: Add the Cheese
Gradually stir in the Parmesan cheese until fully melted and the sauce becomes smooth.
Season with salt and black pepper to taste.
Step 6: Combine Everything
Add the cooked pasta to the skillet.
Toss until every piece of pasta is coated in the creamy sauce.
If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
Step 7: Serve
Serve immediately.
Garnish with extra Parmesan, fresh basil, parsley, or lemon zest if desired.
Nut Information
Contains Tree Nuts
This recipe contains no tree nuts.
Contains Peanuts
No peanuts.
Contains Dairy
Butter
Heavy cream
Whole milk
Parmesan cheese
Contains Gluten
Traditional wheat pasta contains gluten.
Use certified gluten-free pasta for a gluten-free version.
Contains Eggs
Some fresh pasta varieties contain eggs. Most dried pasta does not, but check the package label.
Nut-Free Version
This recipe is naturally free of peanuts and tree nuts. Always check packaged ingredients, including Parmesan cheese and sun-dried tomatoes, for possible cross-contamination if serving someone with severe nut allergies.
Dairy-Free Option
Replace:
Butter with dairy-free butter
Heavy cream with full-fat coconut cream or an unsweetened plant-based cooking cream
Milk with unsweetened oat or soy milk
Parmesan with a dairy-free Parmesan alternative
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently over low heat with a splash of milk or cream to restore the sauce’s creamy texture.
Freeze for up to 2 months, though the cream sauce may separate slightly after thawing.
Tips for Success
Cook the pasta just until al dente so it doesn’t become soft after mixing with the sauce.
Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
Reserve pasta water before draining—it helps create a silky sauce.
Use the oil from the sun-dried tomato jar for extra flavor.
Avoid boiling the cream sauce to prevent it from curdling.
Add grilled chicken, shrimp, salmon, or mushrooms for extra protein and variety.
Nutrition Information (Approximate Per Serving)
Calories: 610
Protein: 19 g
Carbohydrates: 50 g
Fat: 37 g
Saturated Fat: 20 g
Cholesterol: 105 mg
Sodium: 590 mg
Fiber: 3 g
Sugar: 5 g
Frequently Asked Questions
1. Can I use another type of pasta?
Yes. Penne, rigatoni, rotini, spaghetti, linguine, or bow-tie pasta all work well.
2. Can I use frozen spinach?
Yes. Thaw and squeeze out as much excess moisture as possible before adding it to the sauce.
3. Can I substitute half-and-half for heavy cream?
Yes, but the sauce will be lighter and slightly less rich.
4. What protein pairs well with this pasta?
Grilled chicken, shrimp, salmon, Italian sausage, or chickpeas are excellent additions.
5. Why is my sauce too thick?
Cream sauces naturally thicken as they cool. Stir in reserved pasta water, milk, or cream until the desired consistency is reached.
6. Can I make this recipe ahead of time?
Yes. Prepare it up to one day in advance and reheat gently over low heat with a little milk or cream.
7. Is this recipe vegetarian?
Yes, provided the Parmesan cheese is made without animal rennet. Otherwise, use a vegetarian-certified Parmesan.
8. Can I add more vegetables?
Absolutely. Mushrooms, broccoli, asparagus, zucchini, peas, or roasted bell peppers all complement the creamy sauce well.
