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Penne with Sun-Dried Tomatoes brings delicious flavors to your dinner table in just 30 minutes. This simple yet impressive meal combines a velvety sauce with zesty sun-dried tomatoes and fresh spinach. It's an easy go-to when you want something tasty without spending ages in the kitchen - perfect for busy weeknights or having friends over.
An Impressive Home-Cooked Masterpiece
The first time I whipped this pasta up, I couldn't believe how good it was. There's something magical about how the zingy sun-dried tomatoes work with the smooth cream sauce. What's great is I usually have everything I need in my pantry already. It's my secret weapon for nights when I'm craving something fancy but don't want to slave away cooking for hours.
Your Ingredient List
- Pasta: 12 ounces of your preferred pasta shape, cooked until just tender for the right bite.
- Butter: 2 tablespoons to start your sauce base.
- Flour: 1 tablespoon to mix with butter for sauce thickness.
- Garlic: 3 cloves, chopped small for bold flavor.
- White Wine: 1/2 cup dry variety like pinot grigio. You can swap in chicken stock if you prefer.
- Dijon Mustard: 1/2 teaspoon to add subtle complexity.
- Lemon Juice: 1 tablespoon for a fresh, tangy kick.
- Italian Seasoning: 1 teaspoon of this aromatic herb mix.
- Sun-Dried Tomatoes: 1/2 cup, cut into strips for bursts of flavor.
- Heavy Cream: 3/4 cup for a luxurious sauce texture.
- Parmesan Cheese: 1/2 cup, freshly shredded for optimal melting.
- Spinach: 2 cups fresh leaves to cut through the richness.
- Salt & Pepper: Add to your liking.
Step-by-Step Cooking Guide
- Get Your Pasta Ready
- Cook 12 ounces pasta in well-salted water until al dente. Save some water before draining.
- Start Your Sauce
- In a large pan, melt 2 tablespoons butter over medium heat. Stir in 1 tablespoon flour and minced garlic until you smell that lovely garlic aroma, about 1 minute.
- Create Your Flavor Foundation
- Pour in 1/2 cup white wine, 1/2 teaspoon Dijon mustard, 1 tablespoon lemon juice, and 1 teaspoon Italian seasoning. Let bubble and reduce halfway, roughly 3 minutes.
- Add The Creamy Elements
- Pour in 3/4 cup heavy cream and mix in 1/2 cup sun-dried tomato strips. Let everything simmer for 5 minutes, giving it an occasional stir until it starts getting thicker.
- Bring It All Together
- Sprinkle in 1/2 cup fresh Parmesan and drop in 2 cups spinach. Stir until spinach softens. Toss your drained pasta through the sauce until fully covered. Add salt and pepper to match your taste.
Tips For Success
After making this dish countless times, I've picked up a few handy tricks. Always save some of that starchy pasta water - it's a lifesaver if your sauce gets too thick. Trust me on grating fresh Parmesan yourself instead of using pre-grated stuff - it makes the sauce incredibly smooth. And don't think about skipping that tiny bit of Dijon - it might seem minor but it gives the whole dish an amazing flavor boost.
Storing Your Leftovers
This pasta tastes amazing right after you make it but don't worry if you have extras. They'll stay good in your fridge for a couple days. When you want to eat them again, just add a tiny splash of cream or even water and warm it up slowly on low heat. Give it a stir now and then so your sauce stays nice and creamy without splitting.
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Frequently Asked Questions
- → Which sun-dried tomatoes should I pick?
- Both oil-packed and dry types work. Just drain the oil-packed ones before adding them to keep the dish balanced.
- → What can replace the wine?
- For alcohol-free, swap the white wine with chicken broth to keep the flavor rich and satisfying.
- → What's the pasta water for?
- It helps loosen up the sauce without losing the creamy texture, so save some before draining!
- → Why al dente pasta?
- Cooking pasta al dente keeps it firm and prevents it from becoming soggy when mixed with the sauce.
- → Can I use a different cream?
- Heavy or whipping cream is ideal for the best texture. Avoid thinner creams as they might curdle when heated.