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This sun-dried tomato pasta packs a punch of flavor in every bite. It's creamy, just a bit tangy, and ready fast—awesome for cozy evenings on your couch. With spinach for freshness and a dreamy sauce, you'll want this in your weeknight lineup or whenever friends pop by.
Irresistible Homemade Pasta
I was hooked on this meal from the start. That zing from the tomatoes with the rich, dreamy sauce is a total game-changer. Plus, it uses stuff I almost always have lying around so I can whip it up in no time—perfect when I want something tasty but really don’t feel like spending forever at the stove.
Gather These Simple Ingredients
- Salt & Pepper: Sprinkle in as much as you’d like to round out all those flavors.
- Spinach: 2 cups of the fresh stuff gives the dish a light, green touch.
- Parmesan Cheese: Grate up 1/2 cup to melt right into the sauce—it’s so worth doing this fresh.
- Heavy Cream: Around 3/4 cup to make everything super creamy.
- Sun-Dried Tomatoes: Go for about 1/2 cup, sliced up so you get tang in every bite.
- Italian Seasoning: Add 1 teaspoon for that herby kick we all love.
- Lemon Juice: Just 1 tablespoon brightens everything up.
- Dijon Mustard: A small squeeze (1/2 teaspoon) gives the sauce a quiet boost.
- White Wine: Use 1/2 cup—dry is best, or go for chicken broth if you don’t do wine.
- Garlic: Dice up 3 cloves for serious aroma and flavor.
- Flour: 1 tablespoon gets tossed in to thicken things up.
- Butter: 2 tablespoons is all you need to get the sauce started silky smooth.
- Pasta: Use 12 ounces of rigatoni or whatever shape you like, cooked to that perfect chew.
How To Throw It Together
- Finish Everything Up
- Drop in your spinach and Parmesan, then give it all a good stir. Toss your cooked pasta right into the pan and make sure everything’s mixed and covered. Splash in salt and pepper till it feels just right.
- Let the Creamy Sauce Happen
- Send in your cream and those sliced sun-dried tomatoes. Cook for about 5 minutes, give it the occasional stir. Watch for the sauce to get nice and thick.
- Build the Flavor Low and Slow
- Keep things moving by whisking in your wine, Italian blend, a hit of lemon, and a bit of Dijon. Let it bubble away till it reduces by half, which takes about 3 minutes.
- Get the Base Started
- Melt butter in a big pan over medium. Toss in the flour and that chopped garlic, stirring until you smell that garlicky goodness—about a minute.
- Boil up Your Pasta
- Cook your pasta in salty water using the directions on the box. Drain once it’s al dente and set it aside for later.
Smart Fixes From Experience
After making this dish a dozen times I've picked up a few handy habits. Always grab a splash of pasta water before dumping the rest. That way, you can loosen your sauce if it gets too thick. Freshly grated Parm is the move because it just melts better and tastes richer. And no need to skip the Dijon—it’s a sneaky little twist that brings everything together.
Leftovers That Stay Yummy
Honestly, this is tastiest right after making it but leftovers keep well in the fridge for several days. If you're warming it up later just pour in a little cream or water to help the sauce get creamy again. Reheat gently and stir a few times—it’ll stay just as good as day one.
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Frequently Asked Questions
- → What type of sun-dried tomatoes work best?
- Go for either dry or oil-packed ones. If you're using oil-packed, make sure to drain them well first.
- → Can I skip the wine in this dish?
- Absolutely. Swap the white wine for chicken broth to get a similar depth of flavor without the alcohol.
- → Why save some pasta water?
- The starchy water can be added to the sauce to thin it out while keeping it smooth and creamy.
- → What's the point of cooking pasta al dente?
- It keeps the pasta firm and stops it from getting soggy when mixed with the hot sauce.
- → Is there a replacement for the cream?
- Heavy or whipping cream is best for this dish since it gives the sauce a rich feel and won’t curdle when heated.