Creamy Sun-Dried Tomato Pasta with Spinach: A 20-Minute Weeknight Dream
This creamy sun-dried tomato pasta with spinach is ready in just 20 minutes, making it the perfect quick weeknight dinner. The rich, tangy sauce coats every strand of pasta, and fresh spinach adds a pop of color and nutrition. One pan, minimal cleanup, and maximum flavor!
Why You'll Love This Creamy Sun-Dried Tomato Pasta
Let's face it: weeknights are busy, and you don't want to spend hours in the kitchen. That's where this creamy sun-dried tomato pasta comes in – it's ready in just 20 minutes, uses one pan (hello, minimal cleanup!), and delivers restaurant-quality flavor. The sauce is luxuriously creamy, thanks to a splash of heavy cream, while the sun-dried tomatoes bring a tangy, umami punch. Baby spinach wilts in at the end, adding color and a boost of nutrients. It's a dish that feels indulgent but comes together so quickly you'll wonder why you ever ordered takeout.
This recipe is perfect for those nights when you need something satisfying but don't have a lot of time. It's also incredibly versatile – you can add grilled chicken, shrimp, or keep it vegetarian. The best part? Everything cooks in one skillet, so you're not left with a mountain of dishes. Win-win!
Ingredients You'll Need
Here's your quick shopping list. Most of these are pantry staples, but I've included some notes on substitutions if needed.
🛒 Ingredients Checklist
- 8 oz linguine or fettuccine
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)(optional)
- 2 cups fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil, chopped (for garnish)(optional)
Pro Ingredient Tip
Look for sun-dried tomatoes packed in oil – they're softer and more flavorful than the dry-packed kind. If you only have dry-packed, rehydrate them in hot water for 10 minutes before using, and add an extra tablespoon of olive oil to the pan.
Step-by-Step Instructions
Creamy Sun-Dried Tomato Pasta with Spinach
🥕Ingredients
Adjust servings above — amounts scale automatically. Tap an ingredient to check it off.
- 8 oz linguine or fettuccine
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 cups fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil, chopped (for garnish)
📋Instructions
- 1
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sun-dried tomatoes, and sauté for 1-2 minutes until fragrant.
- 3
Pour in the heavy cream and broth, and season with salt, pepper, and red pepper flakes (if using). Bring to a gentle simmer, then reduce heat to low and let it thicken slightly, about 3-4 minutes, stirring occasionally.
- 4
Add the fresh spinach to the skillet and cook, stirring, until wilted, about 1-2 minutes.
- 5
Stir in the cooked pasta and Parmesan cheese, tossing to coat evenly. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
- 6
Taste and adjust seasoning. Serve immediately, garnished with fresh basil.
💡 Pro Tips
- •Reserve pasta water before draining – it's liquid gold for adjusting sauce consistency.
- •For extra protein, add cooked chicken or shrimp right before serving.
Nutrition per serving(based on original recipe — does not scale)
Tips for the Best Creamy Pasta
This recipe is simple, but a few tricks will elevate it to perfection. First, always cook your pasta al dente – it will continue to cook slightly when tossed with the hot sauce. Second, don't skip the reserved pasta water; the starch helps bind the sauce to the pasta and adjust thickness without making it greasy. Finally, use freshly grated Parmesan – the pre-shredded stuff contains anti-caking agents that can make your sauce grainy. Trust me on this one!
If you want to make this dish even quicker, you can use dried herbs like oregano or basil, but fresh basil adds a brightness that really shines. And if you're not a fan of spinach, try arugula for a peppery kick or kale (just give it an extra minute to wilt).
Serving Suggestions
This creamy sun-dried tomato pasta is a meal in itself, but it's also lovely with a simple side. Pair it with a crisp green salad dressed with lemon vinaigrette to cut through the richness, or serve alongside some crusty garlic bread to mop up every last drop of sauce. For a heartier meal, top with grilled chicken, seared shrimp, or even crispy chickpeas for a vegetarian protein boost.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or broth to loosen the sauce, then warm gently on the stovetop over low heat or in the microwave in 30-second bursts, stirring between each. The pasta may absorb some sauce as it sits, so don't be shy about adding extra liquid.
Frequently Asked Questions
❓ Frequently Asked Questions
Final Thoughts
This creamy sun-dried tomato pasta with spinach is the ultimate quick weeknight dinner – fast, flavorful, and made in one pan. It's proof that you don't need hours in the kitchen to enjoy a comforting, restaurant-quality meal. Whether you're cooking for your family or just for yourself, this recipe is sure to become a staple. Give it a try tonight, and don't forget to tag me on social media – I'd love to see your creations!
Written by
Elena RossiI'm Elena, a home cook turned recipe developer. At cooking word, I share simple, seasonal dishes inspired by my Italian roots and busy life.
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