Description
A delicious creamy pasta dish with spinach, sun-dried tomatoes, and Parmesan cheese.
Ingredients
Scale
- 8 oz pasta (penne, fettuccine, or gluten-free option)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (oil-packed, drained and sliced)
- 3 cups fresh spinach
- 1 cup milk or unsweetened dairy-free milk
- ½ cup grated Parmesan or dairy-free alternative
- 2 tbsp cream cheese or cashew cream (for extra richness)
- Salt and pepper to taste
- Optional: red pepper flakes, fresh basil
Instructions
- Cook pasta according to package directions. Reserve ½ cup pasta water, then drain.
- In a large skillet, heat olive oil over medium heat. Sauté garlic and sun-dried tomatoes for 1–2 minutes.
- Add spinach and cook until wilted. Stir in milk and cream cheese. Simmer until smooth and slightly thickened.
- Stir in Parmesan until melted. Add cooked pasta and toss to coat. Use reserved pasta water to loosen the sauce if needed.
- Season with salt, pepper, and optional red pepper flakes. Serve warm with extra cheese or herbs.
Notes
- This recipe is versatile; you can use any type of pasta or add other vegetables.
- For a vegan version, use dairy-free cheese and cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg