This Creamy Sun-Dried Tomato Pasta With Spinach Will Make You Love Italian Comfort Food

You’re 20 minutes from a bowl that tastes like a five-star secret. Silky sauce, punchy sun-dried tomatoes, and a hit of spinach to pretend we’re being virtuous—this is weeknight comfort that doesn’t apologize. No obscure ingredients, no culinary gymnastics, just smart moves and big flavor.

If you can boil water and stir, you can make a dish that gets “wait, you made this?” energy at the table. Grab a pan, because your new signature pasta is about to happen.

 

Looking for more fast weeknight ideas? See our 10 Quick and Easy Dinners.

What Makes This Recipe Awesome

• Fast but luxurious: A creamy, restaurant-style sauce in one pan while your pasta cooks. That’s efficient decadence.
• Sun-dried tomato umami: The tomatoes add concentrated sweetness and tang that make everything pop. No bland bites allowed.
• Spinach for balance: Wilted greens mellow the richness and add color, texture, and nutrients without tasting “healthy.”
• Flexible base: Works with long or short pasta, dairy or dairy-free, chicken or chickpeas. It’s a choose-your-own-adventure bowl.
• Leftovers reheat like a dream: A splash of pasta water and it’s back to silky-town. FYI: it’s amazing the next day.

Shopping List – Ingredients

• Pasta: 12 oz (340 g) of penne, rigatoni, or fettuccine
• Olive oil: 2 tablespoons (use sun-dried tomato oil if packed in oil)
• Sun-dried tomatoes: 1/2 cup, thinly sliced (oil-packed preferred)
• Garlic: 3–4 cloves, minced
• Crushed red pepper flakes: 1/4–1/2 teaspoon (optional, for heat)
• Tomato paste: 1 tablespoon
• Dry white wine or vegetable/chicken broth: 1/2 cup
• Heavy cream: 3/4 cup (or coconut cream for dairy-free)
• Parmesan or Pecorino Romano: 1/2 cup freshly grated, plus extra for serving
• Baby spinach: 4–5 cups, loosely packed
• Lemon: 1, for zest and 1–2 teaspoons juice
• Fresh basil: Small handful, chopped (optional but excellent)
• Salt and black pepper: To taste

Cooking Instructions

1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook pasta until just shy of al dente. Reserve 1 to 1.5 cups of starchy pasta water and drain.
2. Sizzle the aromatics: In a large skillet over medium heat, warm olive oil (use some oil from the sun-dried tomato jar for extra flavor). Add sliced sun-dried tomatoes and cook 1–2 minutes until glossy. Stir in garlic and red pepper flakes; cook 30–45 seconds until fragrant.
3. Build the base: Add tomato paste and cook, stirring, 1 minute to caramelize slightly. Pour in white wine or broth; scrape up any browned bits and simmer 2–3 minutes to reduce by about half.
4. Cream it up: Reduce heat to medium-low. Stir in heavy cream and a pinch of salt and pepper. Simmer gently 2 minutes until the sauce thickens slightly and turns a rosy color.
5. Add the spinach: Toss in the spinach and let it wilt, about 1–2 minutes. If the sauce gets too thick, splash in some reserved pasta water to loosen.
6. Cheese moment: Sprinkle in the Parmesan and stir until melted and smooth. Taste and adjust seasoning. Add lemon zest and a squeeze of juice to brighten.
7. Marry the pasta and sauce: Add cooked pasta to the skillet. Toss vigorously, adding pasta water a little at a time until the sauce clings silkily to the noodles.
8. Finish strong: Stir in chopped basil if using. Plate with extra Parm, black pepper, and a drizzle of sun-dried tomato oil for drama. Serve immediately.

How to Store

• Fridge: Cool completely, then store in an airtight container for up to 3 days. Add a splash of water or cream when reheating.
• Reheating: Warm gently on the stove over low heat with a few tablespoons of water or milk, stirring until creamy again. Microwave works in a pinch—stir halfway.
• Freezer: Not ideal due to dairy separation. If you must, freeze up to 1 month and reheat with extra cream and a whisk. But IMO, fresh or refrigerated is best.

Health Benefits

• Spinach power: High in vitamin K, folate, and iron, spinach brings micronutrients that support bone health and energy metabolism.
• Lycopene from tomatoes: Sun-dried tomatoes are rich in lycopene, an antioxidant linked to heart health and reduced inflammation.
• Protein and calcium: Parmesan contributes protein and calcium for muscle and bone support—plus flavor that makes less sauce go further.
• Balanced satisfaction: Carbs for quick energy, fat for satiety, and fiber from spinach and tomatoes. It’s comfort that doesn’t knock you out.

What Not to Do

• Don’t skip the pasta water: It’s liquid gold that emulsifies the sauce. Plain water won’t deliver the same silky texture.
• Don’t boil the cream hard: Keep it at a gentle simmer to prevent splitting. We want lush, not curdled.
• Don’t add cheese too early: Toss in Parmesan after lowering heat to avoid graininess.
• Don’t overcook spinach: Wilt just until tender and bright. Army-green spinach is a no from us.
• Don’t under salt the water: Your pasta should taste seasoned before it meets the sauce. Otherwise, the whole dish falls flat.

Recipe Variations

• Protein boost: Add grilled chicken, sautéed shrimp, or seared Italian sausage. For vegetarian protein, stir in white beans or crispy chickpeas.
• Dairy-free swap: Use coconut cream and a dairy-free Parmesan alternative. Add a teaspoon of nutritional yeast for extra savoriness.
• Extra veg: Fold in sautéed mushrooms, roasted red peppers, or blistered cherry tomatoes for layers of texture.
• Herb twist: Try thyme or oregano with the garlic, and finish with parsley if basil isn’t around. A little basil pesto is also incredible stirred in at the end.
• Heat lovers: Amp up red pepper flakes or add Calabrian chili paste for a rounded, spicy kick.
• Lighter version: Swap half the cream with evaporated milk or a mix of broth and ricotta. You still get body without going full heavy.
• Gluten-free: Use your favorite GF pasta and salt the water well. Reserve extra pasta water since GF starch behaves differently.

Can I use dry-packed sun-dried tomatoes instead of oil-packed?

Yes.

Rehydrate them in hot water for 10–15 minutes, drain, and pat dry. Add an extra tablespoon of olive oil to the pan to make up for the missing flavored oil.

What pasta shape works best?

Short shapes like penne and rigatoni grab the sauce in their ridges, while fettuccine and bucatini bring slurp factor. Use what you love—just cook to al dente so it doesn’t go mushy.

Can I make this without wine?

Absolutely.

Substitute vegetable or chicken broth. Add a teaspoon of white wine vinegar or a squeeze of lemon later if you want that bright edge.

How do I keep the sauce from becoming too thick?

Reserve plenty of pasta water and add it gradually while tossing. The starch in the water thins and emulsifies the sauce so it coats the pasta instead of clumping.

Is this good for meal prep?

Yes, with a caveat: keep some pasta water or broth for reheating.

Warm gently and loosen as needed. It stays creamy if you don’t scorch it.

Can I make it spicy?

Go for it. Add more red pepper flakes or a teaspoon of Calabrian chili paste when you sauté the garlic for a deeper heat that doesn’t just scream “fire.”

What cheese can replace Parmesan?

Pecorino Romano for sharper, saltier vibes.

For a milder note, Grana Padano works. Dairy-free? Use a good vegan Parm and a pinch of nutritional yeast.

In Conclusion

Creamy Sun-Dried Tomato Pasta With Spinach hits the cheat code: fast, bold, and silky with just enough greens to keep things honest.

The sauce is punchy but balanced, the texture is luxurious, and the method is foolproof. Keep it simple for a weeknight win or dress it up for guests—either way, expect clean plates and requests for the “secret.” Spoiler: it’s pasta water, lemon, and you looking like a genius.