Sun-Dried Tomato Pasta

This 30-minute sun-dried tomato pasta recipe is a bright meatless meal that feels a touch luxurious! The creamy sauce has garlic, spinach, and a dusting of parmesan.

📝 Ingredients

• 8 ounces uncooked pasta
• 2 tablespoons butter
• 1/2 tablespoon flour
• 3 cloves garlic (minced)
• 1/2 cup dry white wine or chicken broth
• 1/2 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon Italian seasoning
• 1/2 cup chopped or julienned sun-dried tomatoes (see note)
• 3/4 cup heavy/whipping cream
• 1/3 cup freshly grated parmesan cheese
• 2 cups (packed) fresh baby spinach
• Salt & pepper (to taste)

👨‍🍳 Instructions

1. 1Boil a large, salted pot of water for your pasta and cook until al dente.
2. 2Meanwhile, add the butter to a skillet and melt it over medium heat.
3. 3Stir in the flour and garlic and cook for about 30 seconds.
4. 4Whisk in the wine, Dijon mustard, lemon juice, and Italian seasoning. Let it cook until it's reduced by half.
5. 5Add in the sun-dried tomatoes and cream and let it bubble for about 5 minutes.
6. 6Stir in the parmesan, then add the spinach and let it wilt.
7. 7Toss with the cooked pasta (add in a splash of the pasta water prior to draining if the sauce gets too thick). Season with salt & pepper as needed and enjoy immediately.