Creamy Sun-Dried Tomato Pasta

Name: Creamy Sun-Dried Tomato Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 ounce gluten-free pasta; 1 tablespoon olive oil; 2 clove garlic (minced); 0.5 cup sun-dried tomatoes (packed in oil, drained, chopped); 1.5 cup vegetable broth; 0.5 cup heavy cream; 0.5 teaspoon dried Italian seasoning; 0.25 teaspoon red pepper flakes; 2 cup fresh spinach; 0.5 cup Parmesan cheese (grated); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 slice gluten-free garlic bread (store-bought); 2 cup mixed green salad (with dressing)

Gluten-free pasta tossed in a rich and creamy sauce made with sun-dried tomatoes, spinach, and a touch of Parmesan cheese.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Italian
Difficulty: Easy
Cost: $2.25/serving

Dietary

Vegetarian
Gluten-Free
Nut-Free
Egg-Free
Pescatarian

Ingredients

8 ounce gluten-free pasta
1 tablespoon olive oil
2 clove garlic (minced)
0.5 cup sun-dried tomatoes (packed in oil, drained, chopped)
1.5 cup vegetable broth
0.5 cup heavy cream
0.5 teaspoon dried Italian seasoning
0.25 teaspoon red pepper flakes
2 cup fresh spinach
0.5 cup Parmesan cheese (grated)
0.5 teaspoon salt
0.25 teaspoon black pepper
2 slice gluten-free garlic bread (store-bought)
2 cup mixed green salad (with dressing)

Instructions

Cook gluten-free pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Toast gluten-free garlic bread according to package directions.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Stir in chopped sun-dried tomatoes, vegetable broth, heavy cream, dried Italian seasoning, and red pepper flakes (if using). Bring to a gentle simmer and cook for 5 minutes, allowing sauce to thicken slightly.
Add fresh spinach to the skillet and cook until wilted, about 1-2 minutes. Stir in 1/2 cup grated Parmesan cheese until melted and smooth.
Add the drained pasta to the sauce. Toss to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
Season with salt and black pepper to taste. Serve hot with toasted garlic bread and a mixed green salad, with extra Parmesan for serving if desired.

Notes

Leftovers are fantastic! Add a splash of broth or water when reheating to loosen the sauce. This dish holds well in the refrigerator for 2-3 days.

Nutrition (per serving)

Calories: 520
Protein: 19.5 g
Carbohydrates: 58 g
Fat: 25.5 g
Fiber: 5.5 g
Sodium: 890 mg
Saturated Fat: 11 g
Sugar: 7 g
Cholesterol: 50 mg