From the Cook
From the Cook
From the Cook
1/4
Creamy Sun-Dried Tomato Pasta
Instructions
1
|
Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
2
|
In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and cook until fragrant, about 1 minute.
3
|
Add chopped sun-dried tomatoes and sauté for 1 minute.
4
|
Stir in spinach and cook until wilted.
5
|
Pour in heavy cream and bring to a simmer. Season with salt and pepper.
6
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Add the cooked pasta and reserved pasta water, then stir in Parmesan and Asiago cheeses.
7
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Mix until everything is well coated and the sauce is creamy.
8
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Serve hot, topped with additional cheese if desired.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Water Magic 💧Always reserve 1 cup of starchy pasta water before draining - it's the secret to creating a silky, emulsified sauce that clings perfectly to the pasta.
- Sun-Dried Tomato Prep 🍅Finely chop sun-dried tomatoes and let them sit in their own oil for 10 minutes before cooking to intensify their flavor and create a more even distribution in the sauce.
- Cheese Grating Hack 🧀Grate Parmesan and Asiago cheeses while they're slightly cold to prevent clumping and achieve a more delicate, even texture when melting into the sauce.
- Garlic Infusion Technique 🧄Slice garlic thinly and cook it slowly in olive oil and butter at a low temperature to prevent burning and extract maximum flavor without bitterness.
- Spinach Wilting Pro Tip 🥬Add fresh spinach at the very end of cooking and toss quickly, allowing it to wilt just until bright green to maintain its nutrients and vibrant color.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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