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5 from 4 votes

Sun Dried Tomato Pasta

A bowl of sun dried tomato pasta delivers bold flavor with almost no effort. You simmer a light, creamy sauce with sun-dried tomatoes, Parmigiano Reggiano, and fresh spinach, and it all comes together in minutes. It’s vibrant, tangy, and perfect for busy weeknights yet delicious enough for guests.
Prep Time5 minutes
Cook Time15 minutes
Total Time18 minutes
Course: dinner, lunch
Cuisine: Italian
Keyword: cream sauce, vegetarian
Servings: 4 servings
Calories: 295kcal

Equipment

Ingredients

  • 1 Tablespoon extra-virgin olive oil
  • 1 small Onioo finely diced (I used Sweet, use Vidalia or a shallot)
  • 2 garlic cloves finely diced
  • 2 Tablespoons Tomato paste
  • 1 cup heavy cream
  • 1 cup chopped sun dried tomatoes in oil
  • ½ cup Parmigiano Reggiano freshly grated
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • juice of one lemon
  • 2 cups baby spinach leaves

Instructions

Heat the Skillet

  1. Heat the olive oil in a large skillet over medium heat.

Cook the Onions

  1. Add the chopped onion and stir as it cooks. Keep stirring until the onion turns soft and translucent.

Add Tomato Paste

  1. Add the tomato paste to the pan. Stir it into the onions and cook until it deepens in color and smells rich, about 1 to 2 minutes.

Add Cream

  1. Pour in the cream and stir until it blends smoothly with the tomato paste and onions. Let it warm for a minute so the sauce starts to thicken.

Melt the Cheese

  1. Add the grated Parmigiano Reggiano cheese. Stir until it melts into the sauce and turns silky.

Add Lemon

  1. Add the freshly squeezed lemon juice and stir. It brightens the sauce and balances the richness.

Stir in Sun Dried Tomatoes

  1. Add the sun dried tomatoes and stir them into the sauce so they warm through and release their flavor.

Season

  1. Add a pinch of salt and stir it in to season the sauce.

Add Spinach

  1. Add the fresh spinach to the sauce. Stir gently as it wilts, which happens very quickly.

Combine with Pasta

  1. Add the pasta and combine everything. Toss until the sauce coats every piece.

Finish & Serve

  1. Finish by sprinkling generously with grated Parmigiano Reggiano and a little extra black pepper. Serve warm and enjoy right away.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

  • Chop half the sun dried tomatoes very fine and slice the rest for the best texture.
  • Pat the tomatoes dry so the sauce stays creamy, not oily.
  • Light cream thickens naturally with the cheese; heavy cream works if you loosen it with pasta water.
  • Any onion variety works here, including a shallot.
  • Fresh garlic boosts flavor far more than jarred.
  • Add pasta water to thin the sauce if needed.
  • Short pasta shapes hold the sauce beautifully.
  • Add chicken, shrimp, or pancetta if you want extra protein.

Nutrition

Calories: 295kcal | Carbohydrates: 5g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 76mg | Sodium: 873mg | Potassium: 242mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2502IU | Vitamin C: 7mg | Calcium: 209mg | Iron: 1mg
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