Creamy Sun-Dried Tomato Pasta

nibbleboard.com/recipes/sun-dried-tomato-pasta

Ingredients

Instructions

1. Bring a large pot of generously salted water to a boil. Cook penne until al dente according to package directions. Reserve ½ cup pasta water before draining.
2. While the pasta cooks, melt butter in a large skillet over medium heat.
3. Stir in the flour and garlic, cooking for about 30 seconds until fragrant.
4. Whisk in the white wine, Dijon mustard, lemon juice, and Italian seasoning. Let it cook until reduced by half, about 3 minutes.
5. Add the sun-dried tomatoes and heavy cream. Let the sauce bubble gently for about 5 minutes until slightly thickened.
6. Stir in the parmesan cheese until melted and smooth. Add the spinach and let it wilt, about 1 minute.
7. Toss in the cooked pasta. Add a splash of reserved pasta water if the sauce is too thick. Season with salt and pepper.
8. Serve immediately topped with extra parmesan, torn basil, and red pepper flakes if desired.

Nutrition per Serving

Chef Tips

• I've found that oil-packed sun-dried tomatoes have way more flavor than the dry kind. If you only have dry ones, rehydrate them in boiling water for 10 minutes first.
• Don't skip the Dijon — you won't taste mustard, but it adds a subtle depth that ties everything together. After trying it both ways, I always include it.
• If you don't have white wine, chicken broth works. I've used both and the wine version is better, but broth still makes a great sauce.
• Add pasta water a tablespoon at a time — the sauce thickens a lot as it cools, so keep it on the saucy side.
• Leftovers reheat well with a splash of milk or cream to loosen the sauce back up. It keeps in the fridge for 3-4 days.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools — this is normal.