Sun-Dried Tomato Pasta
You're going to love this one imagine twirls of pasta soaked in a rich, creamy sun-dried tomato sauce with just the right tang and a velvety finish. It’s one of those dishes that hugs you back simple, elegant, and absolutely crave-worthy!
Ingredients
- Pasta of choice penne, rigatoni, or fettuccine
- Butter
- Minced garlic
- All-purpose flour
- chicken broth
- Dijon mustard
- Lemon juice
- Heavy cream
- Sun-dried tomatoes oil-packed
- Freshly grated parmesan
- Baby spinach
- Salt and black pepper
Instructions
- Melt butter in a large skillet. Add garlic and sauté until fragrant.
- Whisk in flour to form a roux. Slowly add broth, whisking constantly.
- Stir in Dijon mustard, lemon juice, salt, and pepper. Let simmer and reduce.
- Add heavy cream and chopped sun-dried tomatoes. Let it gently bubble.
- Toss in parmesan and spinach. Stir until melted and wilted.
- Boil pasta until al dente. Reserve a cup of pasta water, then drain.
- Mix hot pasta into the sauce. Add pasta water as needed to loosen. Toss to coat evenly and season to taste.
Notes
Use freshly grated parmesan for best texture. Oil-packed sun-dried tomatoes give the richest flavor. Add fresh basil or parsley for a pop of color and freshness.