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
Add the cooked pasta and reserved pasta water, then stir in Parmesan and Asiago cheeses.
7
Mix until everything is well coated and the sauce is creamy.
8
Serve hot, topped with additional cheese if desired.
My Calorie Intake
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Tips & Tricks (5)
- Reserve Pasta Water First 💧Always reserve at least 1 cup of pasta cooking water before draining—the starch acts as a natural emulsifier that creates a silky, cohesive sauce instead of a greasy puddle.
- Infuse Oil with Garlic 🧄Gently warm the olive oil and sun-dried tomato oil with minced garlic over low heat for 2-3 minutes before adding cream to build deeper, more complex flavors without burning the garlic.
- Bloom Sun-Dried Tomatoes 🍅Finely chop sun-dried tomatoes and let them sit in the warm oil mixture for 1-2 minutes to rehydrate and release their concentrated umami flavors into the sauce.
- Add Spinach at the End 🌿Stir spinach in during the final 30 seconds of cooking so it wilts perfectly while retaining its vibrant color, fresh texture, and nutritional value instead of turning dark and mushy.
- Cheese Emulsion Technique 🧀Remove the pan from heat before adding grated cheeses and toss gently with reserved pasta water—this prevents the proteins from clumping and ensures a smooth, creamy finish rather than a broken, oily sauce.
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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