Cookwith

Name: Creamy Sun-Dried Tomato Penne with Spinach
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz penne pasta; 2 tbsp olive oil; 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes (not in oil), sliced; 2 cups baby spinach; 1/2 cup heavy cream; 1/3 cup grated Parmigiano Reggiano cheese; 1/4 tsp crushed red pepper flakes; Salt, to taste; Black pepper, to taste

Creamy Sun-Dried Tomato Penne with Spinach

PickledSpinach0559

This Creamy Sun-Dried Tomato Penne with Spinach is a perfect comforting meal for a cloudy West Virginia evening. The sun-dried tomatoes bring concentrated sweetness and a punch of umami, while fresh spinach adds vibrant color and a dose of greens. By tossing the pasta vigorously with reserved pasta water and Parmigiano Reggiano, you'll achieve a glossy, restaurant-worthy sauce that clings to every noodle. The dish is simple yet sophisticated, using high-quality ingredients and classic Italian technique for maximum flavor. Serve it hot, and enjoy a taste of Italian sunshine regardless of the weather outside.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Add penne and cook until just al dente, about 9-10 minutes. Reserve 1/2 cup pasta water before draining.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté just until fragrant, about 30 seconds.
Add sun-dried tomatoes and red pepper flakes to the pan. Sauté for 2 minutes to soften and infuse oil with flavor.
Add spinach and cook until just wilted, about 1 minute.
Pour in heavy cream, reduce heat to low, and stir to combine. Let simmer for 2 minutes.
Add drained pasta to the skillet along with Parmigiano Reggiano. Toss vigorously, adding reserved pasta water a little at a time to create a silky sauce that clings to the noodles.
Season with salt and black pepper to taste. Finish with a drizzle of good olive oil before serving.