Creamy Sun-Dried Tomato Pasta with Spinach

Creamy sun-dried tomato pasta with spinach is a cozy 30-minute dinner that feels just a little indulgent. Rigatoni is tossed in a silky garlic cream sauce with bright lemon, wilted spinach, and a generous finish of Parmigiano Reggiano.

Course Main Course, Main Dish

Cuisine Italian-Inspired

Keyword Creamy sun-dried tomato pasta with spinach

Prep Time 10

Cook Time 20

Sauce Simmer and Finish 10

Servings

Calories 587kcal

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

Bite Me Recipe Notes:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently over low heat until warmed through.

Nutrition