Imagine twirling a fork through silky pasta coated in a luscious green‑gold sauce that bursts with the bright tang of sun‑dried tomatoes and the earthy depth of fresh spinach. This Creamy Spinach and Sun‑Dried Tomato Pasta brings that moment to life in just 35 minutes, making it perfect for both busy weeknights and relaxed weekend meals.
What sets this dish apart is the harmonious blend of creamy dairy, the umami‑rich sun‑dried tomatoes, and the vibrant, slightly bitter spinach. The sauce clings to each noodle, delivering a balanced bite that’s both comforting and sophisticated.
Vegetarians, pasta lovers, and anyone craving a restaurant‑quality plate at home will adore this recipe. Serve it as a main course for a casual family dinner or as an elegant side at a dinner party.
The cooking process is straightforward: cook the pasta al dente, sauté aromatics, simmer a quick cream‑based sauce, fold in spinach and tomatoes, then combine everything for a glossy, flavorful finish.
Why You'll Love This Recipe
Bright, Balanced Flavors: Sun‑dried tomatoes add a sweet‑tart punch while spinach supplies a fresh, slightly bitter note, creating a sauce that sings with every bite.
One‑Pan Simplicity: All the magic happens in a single skillet, reducing cleanup and keeping the cooking experience relaxed and enjoyable.
Rich Yet Light Texture: The cream base feels indulgent without being heavy, thanks to the strategic use of butter and Parmesan that melt into silk.
Adaptable to Any Diet: Swap dairy, pasta, or add protein to fit vegetarian, vegan, gluten‑free, or low‑carb lifestyles without losing the essence of the dish.
Ingredients
The success of this pasta hinges on fresh, high‑quality components. The pasta itself provides a sturdy canvas, while the spinach and sun‑dried tomatoes deliver color, texture, and contrasting flavors. A blend of cream, butter, and Parmesan creates the velvety sauce that binds everything together, and a handful of aromatics adds depth. Together, these ingredients produce a dish that feels both wholesome and indulgent.
Main Ingredients
- 12 oz (340 g) penne pasta
- 4 cups fresh baby spinach
- ½ cup sun‑dried tomatoes, thinly sliced
Sauce Components
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- ½ cup onion, finely diced
Seasonings & Garnish
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon red‑pepper flakes (optional)
- Zest of 1 lemon
- 2 tablespoons extra‑virgin olive oil
Each component plays a specific role: the olive oil and butter build a flavorful base, the cream and Parmesan generate a luxurious mouthfeel, and the lemon zest lifts the richness with a bright citrus note. Together they create a sauce that clings perfectly to every penne, ensuring every bite is uniformly delicious.
Step-by-Step Instructions
Preparing the Ingredients
Start by bringing a large pot of salted water to a rolling boil. While you wait, rinse the spinach under cold water, pat dry, and set aside. Slice the sun‑dried tomatoes into thin ribbons, mince the garlic, and dice the onion. Having everything pre‑measured ensures a smooth cooking flow and prevents over‑cooking any component.
Cooking the Pasta
Add the penne to the boiling water and cook according to the package instructions until al dente, usually 9–11 minutes. Stir occasionally to prevent sticking. Reserve ½ cup of the starchy cooking water before draining; this liquid will help emulsify the sauce later.
Making the Creamy Sauce
- Sauté aromatics. Heat olive oil and butter in a large skillet over medium heat. Add the diced onion and cook 3–4 minutes until translucent. Stir in the minced garlic and red‑pepper flakes, cooking another 30 seconds until fragrant but not browned.
- Deglaze with cream. Reduce the heat to low and pour in the heavy cream, whisking to combine. Let the mixture simmer gently for 2–3 minutes; this allows the butter to melt fully and the cream to thicken slightly, forming the backbone of the sauce.
- Incorporate cheese and zest. Sprinkle the grated Parmesan into the simmering cream, stirring constantly until melted and the sauce becomes glossy. Add the lemon zest at this stage; it brightens the richness and prevents the sauce from feeling heavy.
- Season and adjust. Taste the sauce and season with salt and freshly ground black pepper. If the sauce appears too thick, gradually whisk in the reserved pasta water until you reach a silky, coat‑the‑pasta consistency.
Combining Everything
Add the drained penne directly into the skillet, tossing to ensure every noodle is enveloped in the creamy mixture. Fold in the fresh spinach and sun‑dried tomato ribbons, stirring until the spinach wilts, which should take about 1–2 minutes. The residual heat will soften the tomatoes without overcooking them, preserving their chewy texture.
Finishing & Serving
Remove the pan from heat, drizzle a final drizzle of olive oil, and give one last gentle toss. Plate the pasta in shallow bowls, garnish with an extra sprinkle of Parmesan and a few lemon zest shavings for visual appeal. Serve immediately while the sauce is warm and glossy.
Tips & Tricks
Perfecting the Recipe
Use al dente pasta. Slightly under‑cooking the penne ensures it continues to absorb sauce without becoming mushy when mixed.
Reserve pasta water. The starchy liquid is essential for emulsifying the cream sauce and achieving that silky coating.
Don’t over‑cook spinach. Add it at the very end; it wilts in 60 seconds, preserving its bright green color and nutrients.
Finish with lemon zest. A burst of citrus just before serving lifts the richness and balances the salty cheese.
Flavor Enhancements
For an extra layer of depth, stir in a tablespoon of toasted pine nuts or a splash of white wine after sautéing the aromatics. A pinch of smoked paprika adds subtle earthiness, while a drizzle of truffle oil right before plating elevates the dish to gourmet status.
Common Mistakes to Avoid
Avoid boiling the cream; high heat can cause it to separate, resulting in a grainy texture. Also, never add the cheese before the cream has reduced—this prevents clumping and ensures a smooth sauce.
Pro Tips
Season as you go. Lightly salt the water, then taste the sauce before adding more salt; this prevents over‑seasoning.
Use high‑quality Parmesan. Freshly grated cheese melts better and imparts a richer umami flavor than pre‑grated varieties.
Warm the skillet. A hot pan creates a quick sear on the aromatics, releasing their essential oils for a more aromatic sauce.
Finish with a splash of broth. If the sauce looks too thick, a tablespoon of low‑sodium chicken or vegetable broth adds moisture without diluting flavor.
Variations
Ingredient Swaps
Replace penne with fusilli or farfalle for a different texture. Swap sun‑dried tomatoes for roasted red peppers if you prefer a milder sweetness. For a protein boost, stir in grilled chicken, shrimp, or crispy pancetta. Use goat cheese instead of Parmesan for a tangier finish.
Dietary Adjustments
Choose gluten‑free pasta made from rice or corn and verify that the sun‑dried tomatoes are processed in a gluten‑free facility. For dairy‑free meals, substitute heavy cream with coconut cream and use nutritional yeast in place of Parmesan. A low‑carb version works well with spiralized zucchini noodles.
Serving Suggestions
Pair the pasta with a crisp arugula salad dressed in lemon vinaigrette, or serve alongside garlic‑roasted asparagus. A side of warm, crusty sourdough bread is perfect for mopping up any remaining sauce, while a glass of dry Sauvignon Blanc complements the creamy, tangy flavors.
Storage Info
Leftover Storage
Allow the pasta to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. For longer keep, portion into freezer‑safe bags, remove excess air, and freeze for up to 2 months. The sauce may thicken; simply stir in a splash of broth when reheating.
Reheating Instructions
Reheat gently on the stovetop over low heat, adding a tablespoon of water or broth to restore creaminess. Stir frequently until the pasta is warmed through. In a microwave, cover the portion with a damp paper towel and heat in 30‑second intervals, stirring between each, until hot.
Frequently Asked Questions
This Creamy Spinach and Sun‑Dried Tomato Pasta brings together bright vegetables, a luxurious sauce, and perfectly cooked pasta for a dish that feels both comforting and elegant. By following the detailed steps, using fresh ingredients, and applying the pro tips, you’ll achieve restaurant‑quality results every time. Feel free to experiment with swaps and dietary tweaks—cooking is an adventure, and this recipe is a perfect canvas. Enjoy the burst of flavor and share it with those you love!
