Sun-dried Tomato Pasta
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.
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.
Nutrition
Calories: 437kcalCarbohydrates: 69gProtein: 14gFat: 12gSaturated Fat: 6gCholesterol: 27mgSodium: 342mgPotassium: 519mgFiber: 4gSugar: 7gVitamin A: 1746IUVitamin C: 14mgCalcium: 145mgIron: 2mg
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