Description
A creamy and flavorful sun-dried tomato pasta recipe featuring a rich sauce made with garlic, chicken broth, Dijon mustard, lemon juice, and Parmesan cheese. Fresh baby spinach adds a healthy touch, while the pasta is perfectly cooked al dente for a satisfying meal ready in just 30 minutes.
Ingredients
Pasta
- 8 ounces uncooked pasta
Sauce
- 2 tablespoons butter
- 1/2 tablespoon flour
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/2 cup sun-dried tomatoes
- 3/4 cup heavy/whipping cream
- 1/3 cup freshly grated Parmesan cheese
Vegetables & Seasoning
- 2 cups packed fresh baby spinach
- Salt and pepper, to taste
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the pasta until al dente according to package instructions. Drain and set aside.
- Melt the butter: In a skillet over medium heat, melt the butter until fully liquefied.
- Add flour and garlic: Stir in the flour and minced garlic, cooking for about 30 seconds to form a roux and infuse the garlic flavor.
- Add liquids and seasonings: Whisk in chicken broth, Dijon mustard, lemon juice, and Italian seasoning. Allow the mixture to cook and reduce by half to thicken and concentrate flavors.
- Add sun-dried tomatoes and cream: Stir in the sun-dried tomatoes and heavy cream. Let the sauce bubble gently for about 5 minutes, allowing it to thicken further.
- Incorporate cheese and spinach: Stir in the freshly grated Parmesan cheese. Add the baby spinach and cook until wilted, about 1-2 minutes.
- Toss pasta with sauce: Add the cooked pasta to the sauce, tossing to combine. If the sauce is too thick, add a splash of reserved pasta water before draining for desired consistency. Season with salt and pepper to taste. Serve immediately.
Notes
- To soften sun-dried tomatoes, soak them in hot water for 10 minutes before use if they’re dry-packed.
- Reserve some pasta water before draining to adjust sauce consistency if needed.
- You can substitute vegetable broth to make this dish vegetarian-friendly.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
