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Creamy sun-dried tomato and spinach pasta

½ lb. linguine, cooked al dente
1 teaspoon garlic, minced
½ cup sun-dried tomatoes, diced
¼ cup pasta water
1 cup heavy cream
¾ cup Parmesan cheese, freshly grated and divided
1 tablespoon fresh basil, chopped
¼ teaspoon Italian seasoning
2 cups fresh baby spinach, chopped
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste

See conversion here


  • Over medium high heat, saute garlic until fragrant
  • Add sun-dried tomatoes and saute for 2 minutes
  • Pour in pasta water and simmer for 1 minute
  • Reduce heat to medium low and pour in heavy cream
  • Add in ½ cup freshly grated Parmesan cheese, stirring to mix
  • Toss in basil, seasonings and baby spinach and simmer gently until the spinach has cooked down
  • Season with salt and pepper to taste
  • Toss in the pasta with the sauce and combine
  • Top with remaining Parmesan cheese
  • Dish and serve hot

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