This vibrant sun-dried tomato pasta comes together in just 20 minutes, making it perfect for busy weeknight dinners. Each forkful delivers a delightful balance of rich, Mediterranean flavors while keeping things light at 437 calories per serving.
The recipe combines al dente pasta with intense sun-dried tomatoes, creating a satisfying meal that’s both comforting and wholesome. Plus, with 14g of protein and 4g of fiber per portion, you’ll feel energized and satisfied.
Table of Contents
Ingredients You’ll Need
- Pasta: 1 lb penne, perfect for holding creamy sauce
- Aromatics: 4 cloves garlic, minced fresh
- Sun-dried Tomatoes: ½ cup packed in oil, adds intense flavor
- Sauce Base: 4 tbsp butter, ¼ cup flour for thickening
- Herbs & Spices: Dried basil, garlic powder, Italian seasoning, parsley flakes, red pepper flakes
- Liquids: 1¼ cups broth, 2 cups whole milk
- Cheese: 1 cup freshly grated parmesan, plus extra for garnish
- Greens: 2.5 oz baby spinach, ⅓ cup fresh basil
Step-by-Step Instructions
- Pasta Prep: Cook penne according to package, rinse with cold water to prevent sticking
- Tomato Sauté: Heat tomato oil, sauté sun-dried tomatoes (1-2 mins), add garlic (30 secs)
- Sauce Base: Add butter, whisk in flour until golden (1-2 mins)
- Season: Mix in all dried herbs and spices
- Create Sauce: Gradually whisk in broth and milk until slightly thickened
- Final Touches: Stir in parmesan and spinach until combined
- Combine: Toss pasta with sauce, garnish with fresh basil and extra parmesan
Cooking Techniques
Making the perfect roux (that’s the butter and flour mixture) is a fun part of this recipe! Keep your heat at medium and stir constantly – this creates the base for your creamy sauce. Think of it like building a house – this is your foundation.
When you see a light golden color, you’re right on track. The sauce might seem a bit thick at first, but don’t worry! It’ll thin out beautifully when you add your liquids.
Variations & Substitutions
This recipe is super flexible! Want to make it vegetarian? Just stick with vegetable broth. For a dairy-free version, try unsweetened almond milk and dairy-free parmesan. You can swap the penne for any pasta shape you love – bow ties or shells work great too.
If you can’t find sun-dried tomatoes packed in oil, regular ones work fine – just add an extra tablespoon of olive oil to the pan. Not a fan of spinach? Try kale or arugula instead!
Serving Suggestions
This pasta shines as a main dish! Serve it with a simple green salad and some crusty bread to soak up that amazing sauce. For a pretty presentation, save some of the fresh basil to sprinkle on top, and keep extra parmesan at the table – because who doesn’t love more cheese? Add a glass of crisp white wine if you’re feeling fancy!
Storage Tips
This pasta keeps well in your fridge for 3-4 days in an airtight container. When you reheat it, add a splash of milk or broth and stir gently – this brings the sauce back to life!
The pasta might soak up some sauce while stored, so don’t worry if you need to add a bit more liquid when warming it up. Just heat it slowly and stir occasionally for the best results.
Sun-dried Tomato Pasta
Equipment
- Skillet
Ingredients
Main Ingredients
- 1 lb penne pasta
- 4 cloves garlic
- 1/2 cup sun-dried tomatoes packed in oil
- 4 tablespoons butter
- 1/4 cup flour
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley flakes
- 1/4-1/2 teaspoon crushed red pepper flakes or more, to taste
- 1 1/4 cups chicken or vegetable broth
- 2 cups milk not skim
- 1 heaping cup freshly grated parmesan cheese plus more for garnish
- 2.5 ounces baby spinach leaves
- 1/3 cup fresh chopped basil
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water to help keep noodles from sticking together. Set aside.
- Heat a skillet over medium heat. Use a little bit of the oil from the sun-dried tomatoes to sauté them for 1-2 minutes. Add garlic and sauté 30 seconds more.
- Push to the side and add butter to the pan. Whisk in flour, stirring well for 1-2 minutes until golden (careful not to burn it).
- Add spices: dried basil, garlic powder, Italian seasoning, parsley, and red pepper flakes. Taste and add salt, pepper, and additional spices as needed.
- Gradually whisk in broth and milk, and cook for several minutes, until sauce slightly thickens. Stir in parmesan cheese. Stir in spinach.
- Add cooked pasta and toss to coat. Divide into bowls. Garnish with fresh chopped basil, and an extra sprinkle of parmesan cheese, if desired.
