Ingredients
– 12 oz whole wheat penne pasta provides the base for sun dried tomato pasta, offering increased protein and fiber for a nutritious twist on traditional pasta
– 1 cup reserved pasta water used to create a silky sauce, this helps adjust the consistency in sun dried tomato pasta without adding extra calories
– 1 tablespoon olive oil adds a rich flavor and helps sauté the garlic and sun-dried tomatoes in this sun dried tomato pasta recipe
– 4 oz sun-dried tomatoes packed in oil bring the signature tangy taste and antioxidants to sun dried tomato pasta, making it flavorful and healthy
– 4 cloves garlic, minced fresh garlic enhances the aroma and depth of flavor in sun dried tomato pasta, preferred over powder for the best results
– 4 oz cream cheese (low-fat, heavy cream, or dairy-free alternative can be substituted) creates a creamy texture in sun dried tomato pasta, with options for lighter or vegan versions
– 2 oz grated Parmesan cheese (freshly grated preferred) adds a cheesy finish to sun dried tomato pasta, but can be omitted or swapped for vegan alternatives
– 2 cups loosely packed baby spinach incorporates leafy greens for nutrition and a mild taste that complements the robust flavors of sun dried tomato pasta
– ¼ teaspoon crushed red pepper flakes (optional) provides a hint of heat if desired, allowing you to customize your sun dried tomato pasta to your spice preference
Instructions
1-First Step: Cook the Pasta Start by cooking 12 oz of whole wheat penne pasta according to the package directions until it’s al dente, which usually takes about 8-10 minutes. Reserve 1 cup of pasta water before draining this is crucial for making the sauce creamy in sun dried tomato pasta. If you’re adapting for gluten-free, use gluten-free penne here to ensure everyone can enjoy this dish.
2-Second Step: Sauté the Aromatics Heat 1 tablespoon of olive oil in a large skillet over low heat, then add 4 cloves of minced garlic and 4 oz of sun-dried tomatoes packed in oil. Sauté them for 2 minutes, stirring frequently to avoid burning the garlic should become fragrant without browning too much. This step infuses the oil with flavors that define sun dried tomato pasta, and for a low-calorie version, you can use a bit less oil if needed.
3-Third Step: Make the Creamy Sauce Once the garlic and tomatoes are ready, add 4 oz of cream cheese and ¾ cup of the reserved pasta water to the skillet. Stir continuously over low heat until the cream cheese melts completely, which takes about 1-2 minutes. For a vegan sun dried tomato pasta, substitute with a plant-based cream cheese to keep the creaminess while meeting dietary preferences.
4-Fourth Step: Add Cheese and Greens Stir in 2 oz of grated Parmesan cheese and 2 cups of loosely packed baby spinach next, whisking until the cheese melts and the spinach wilts, about 1 minute. This step brings everything together for a rich sun dried tomato pasta sauce if it’s too thick, add a splash more reserved pasta water. It’s simple to make this vegan by omitting the Parmesan or using nutritional yeast for that cheesy taste.
5-Final Step: Combine and Serve Add the cooked pasta to the skillet and toss everything until it’s evenly coated, which should take just another minute or so. If your sun dried tomato pasta seems dry, mix in more reserved pasta water to reach the perfect consistency. Serve it up hot, topped with extra Parmesan or red pepper flakes for a kick, and feel free to add fresh herbs like basil for an extra touch perfect for food enthusiasts looking to customize their sun dried tomato pasta.
Last Step:
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🍲 Use oil-packed sun-dried tomatoes for best texture and flavor.
🧄 Fresh garlic provides the optimal flavor compared to garlic powder.
🥬 Baby spinach is preferred for its mild taste and tenderness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Sautéing and tossing
- Cuisine: Italian-inspired
- Diet: Vegetarian (can be made Vegan)
Nutrition
- Serving Size: 1 serving