Creamy sun-dried tomato pasta with spinach is a cozy, 30 minute dinner that feels both comforting and elevated. This easy sun-dried tomato rigatoni recipe delivers a silky garlic cream sauce, bright lemon, wilted greens, and a generous finish of Parmigiano Reggiano.
WHY YOU WILL LOVE THIS CREAMY SUN-DRIED TOMATO PASTA WITH SPINACH
This creamy sun-dried tomato pasta with spinach comes together quickly but tastes like something you would order at your favorite neighborhood Italian spot. It is a reliable, meatless pasta recipe that feels special enough for company and simple enough for a weeknight.
Pairs beautifully with roast chicken or pan-seared salmon.
INGREDIENTS FOR THIS CREAMY SUN-DRIED TOMATO PASTA WITH SPINACH
- Rigatoni pasta: Thick ridges catch the cream sauce beautifully, making every bite rich and satisfying. Note: 1oz dried pasta is equal to 1.5-2oz of fresh pasta.
- Butter: Adds richness and creates the foundation for a smooth, velvety sauce.
- Flour: Thickens the sauce gently without making it heavy or gluey.
- Garlic: Brings warmth and depth, forming the backbone of the flavor.
- Dry white wine or chicken broth: Adds brightness and balance while deglazing the pan.
- Dijon mustard: Sharpens the sauce with subtle acidity and depth.
- Lemon juice: Lifts the cream and keeps the dish from feeling too rich.
- Italian seasoning: Adds herbaceous warmth without overpowering the sauce.
- Sun-dried tomatoes: Provide concentrated tomato flavor and gentle sweetness.
- Heavy cream: Creates the luxurious texture that defines this pasta.
- Parmigiano Reggiano: Adds savory umami and natural saltiness.
- Baby spinach: Wilts quickly into the sauce, adding color, freshness, and nutrients like iron and vitamin A.
- Fresh basil: Finishes the dish with brightness and aroma.
HOW TO MAKE THIS EASY SUN-DRIED TOMATO RIGATONI RECIPE
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Cook the rigatoni until al dente according to package directions. Reserve a ½ cup of pasta water, drain, and set aside. Note: 1oz dried pasta is equal to 1.5-2oz of fresh pasta.
- Start the Sauce: Melt the butter in a large skillet over medium heat. Sauté the garlic until it is fragrant and pale golden, about 30 seconds. Add in the Italian seasoning, and stir 30 seconds more.
- Build the Base: Stir in the flour and cook for about 30 seconds, stirring constantly.
- Deglaze and Season: Whisk in the white wine or chicken broth, Dijon mustard, and lemon juice. Simmer 2 to 3 minutes, stirring consistently, until slightly reduced and smooth.
- Cream It: Add the sun-dried tomatoes and heavy cream. Bring to a gentle simmer and cook for about 3-5 minutes, until the sauce thickens enough to coat the back of a spoon.
- Finish the Sauce: Stir in the Parmigiano Reggiano until melted.
- Toss and Serve: Add the spinach and cooked pasta to the skillet and toss to coat. The spinach wilts down quickly and that’s the goal. Loosen with reserved pasta water if needed, season with salt and pepper. Garnish with fresh basil and serve immediately. Enjoy!
Dry White Wines That Work Beautifully in Pasta Cooking
I don’t drink alcohol, but I do use it thoughtfully in cooking. I know many readers don’t either, for personal, cultural, or religious reasons. When wine is simmered into a pasta sauce, the alcohol cooks away, and what remains is flavor, acidity, and balance. I share this for anyone who, like me, doesn’t drink but still wants to cook confidently and without hesitation.
This section is here to help fellow non-drinkers feel comfortable choosing the right bottle for the pan, not the glass. When cooking with wine, dry matters more than fancy. If it tastes clean and not sweet, it will cook down beautifully and leave only flavor behind. Sometimes navigating names can be intimidating, so here are options to look for that are pan-focused and not wine-aficionado motivated.
- Chardonnay (unoaked) – clean and fresh, brings structure without bitterness
- Pinot Grigio – light and crisp, great for simple olive oil or vegetable-based pastas
- Pinot Blanc – subtle and soft, blends quietly into delicate sauces
- Albariño – saline and citrusy, lovely with seafood pastas
- Vermentino – herbal with a slightly salty edge, ideal for Mediterranean flavors
- Grüner Veltliner – crisp with citrus and white pepper notes, excellent for spring vegetables
- Muscadet – bone dry and very light, disappears cleanly into the sauce
- Soave – floral with a hint of almond, very food-friendly and balanced
- Trebbiano – simple and refreshing, a reliable everyday cooking wine
- Fiano – textured yet dry, adds depth without sweetness
- Assyrtiko – intensely dry and mineral driven, perfect when you want sharp brightness
PASTA NIGHTS I COME BACK TO
If you loved this creamy sun-dried tomato pasta with spinach, there’s a good chance you gravitate toward cozy, dependable recipes that show up for you on a busy night. I reach for this pasta often, right alongside favorites like my Chicken Spinach Gruyère Pasta Bake, which is wildly delicious and tops at our dinner table. During pea season, I can’t resist Fresh Peas Shiitake Orecchiette Pasta or Spring Pasta with Ricotta and Baby Peas when I want something bright and seasonal. When I’m craving citrusy richness, Creamy Lemon Ricotta Pasta with Spinach is a classic choice (Shhh! I add a little heavy cream to my lemon ricotta pasta). If pasta feels like too much, a simple Mediterranean Orzo Salad brings the same satisfying flavors in a lighter, spoonable way. These are the kinds of recipes I repeat year after year, the ones meant to be shared, trusted, and enjoyed!
EQUIPMENT NEEDED
- Large pot for boiling pasta
- Large skillet or sauté pan
- Whisk
- Wooden spoon or silicone spatula
- Microplane or fine grater for cheese
SEASONAL NOTES FOR THIS RECIPE
This recipe works year-round beautifully. Sun-dried tomatoes, spinach, and pantry staples make it especially comforting in fall and winter, while the lemon and basil keep it feeling fresh in spring and summer. Fresh spinach is typically in peak season from early spring through late fall in the Western United States, with strong availability year-round.
FEATURED FARMER: Durst Organic Growers
Durst Organic Growers has been farming with care and intention in Northern California for generations. What started as a small family farm has grown into a model of organic stewardship, built on respect for the land, the people who farm it, and the communities they feed.
The Durst family believes that good food begins long before it reaches the kitchen, with healthy soil, thoughtful growing practices, and deep relationships between farmers and cooks. When you cook with ingredients grown by farms like Durst, you are not just making dinner; you are honoring the hands, patience, and care that brought that food to your table.
Creamy Sun-Dried Tomato Pasta with Spinach
Ingredients
- 8 ounces rigatoni pasta (227 g), dried uncooked
- 2 tablespoons butter (30 g)
- 1 tablespoon flour (8 g)
- 3 cloves garlic (10 g) minced
- ½ cup dry white wine (120 ml) or chicken broth
- 1 teaspoon Dijon mustard (5 g)
- 1 teaspoon lemon juice (5 ml)
- ½ teaspoon Italian seasoning (0.5 g)
- ½ cup sun-dried tomatoes (85 g)
- 1 cup 40% heavy cream (240 ml) Darigold
- ½ cup freshly grated Parmigiano Reggiano cheese (45 g)
- 2 cups fresh baby spinach (60 g)
- Salt & pepper to taste
- ½ cup reserved pasta water or chicken broth
- Garnish with fresh basil
Instructions
Cook the Pasta
- Bring a large pot of well salted water to a boil. Cook the rigatoni until al dente according to package directions. Reserve a ½ cup of pasta water, drain, and set aside. Note: 1oz dried pasta is equal to 1.5-2oz of fresh pasta.8 ounces rigatoni pasta
Start the Sauce
- Melt the butter in a large skillet over medium heat. Saute the garlic until it is fragrant and pale golden, about 30 seconds. Add in the Italian seasoning, and stir 30 seconds more.2 tablespoons butter, 3 cloves garlic, ½ teaspoon Italian seasoning
Build the Base
- Stir in the flour and cook for about 30 seconds, stirring constantly.1 tablespoon flour
Deglaze and Season
- Whisk in the white wine or chicken broth, Dijon mustard, and lemon juice. Simmer 2 to 3 minutes, stirring consistently, until slightly reduced and smooth.½ cup dry white wine, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice
Cream It
- Add the sun dried tomatoes and heavy cream. Bring to a gentle simmer and cook for about 3-5 minutes, until the sauce thickens enough to coat the back of a spoon.½ cup sun-dried tomatoes, 1 cup 40% heavy cream
Finish the Sauce
- Stir in the Parmigiano Reggiano until melted.½ cup freshly grated Parmigiano Reggiano cheese
Toss and Serve
- Add the spinach and cooked pasta to the skillet and toss to coat. The spinach wilts down quickly and that’s the goal. Loosen with reserved pasta water if needed, season with salt and pepper. Garnish with fresh basil and serve immediately. Enjoy!2 cups fresh baby spinach, Salt & pepper, ½ cup reserved pasta water, Garnish with fresh basil
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently over low heat until warmed through.
Nutrition
DIETARY CONSIDERATIONS
The diet categories below are shared as a helpful reference, not as nutritional advice. While I’m not a dietitian, I am a professional baker with a deep love for seasonal produce and savory home cooking. Bite Me Industries is a produce-forward space that celebrates flavor first, through crave-worthy bakes and vibrant recipes inspired by cozy bakeries, cafés, and neighborhood bistros.
Use the guide below to see how this recipe may fit your dietary needs.
EF (Egg Free): Yes, there are no eggs used in this recipe.
NF (Nut Free): Yes, the recipe contains no nuts.
SF (Sugar Free): Yes, there is no added sugar in the recipe.
VE (Vegetarian): Yes, it is made without meat and built around pasta, vegetables, and cheese.
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