Creamy Sun-dried Tomato Pasta | The Nutritionist Reviews

Creamy Sun-dried Tomato Pasta is super easy to make and is full of flavor with a creamy garlicky sauce, sun-dried tomatoes and spinach.

Looking for an easy pasta recipe that seems fancy? Try my Creamy Sun-Dried Tomato Pasta! It is easy to make, family friendly but seems elegant. You can serve it at a holiday gathering as a side dish or a main dish or can enjoy it as a dinner year-round.

Creamy Sun-dried Tomato Pasta Ingredients

• Whole grain pasta- Sfoglini Whole Grain Reginetti works really well for this recipe!
• Baby Spinach
• Sun-dried tomatoes
• Onion
• Garlic
• Sour cream
• Parmesan cheese
• Red pepper flakes
• Dried basil
• Black pepper

How to Make Creamy Sun-dried Tomato Pasta

Cook your pasta according to directions. Heat the sun-dried tomato oil in a skillet and sauté your onion and sun-dried tomatoes. Add in the garlic, spinach, red pepper flakes, basil and pepper and cook for 2 minutes. Stir in the sour cream, pasta water and Parmesan cheese and toss with your pasta. Super easy to make!

What to eat with Creamy Sun-dried Tomato Pasta?

I love enjoying this dish as is or topping it with a protein like sautéed chicken breasts or meatballs. It is delicious paired with a side salad or with roasted vegetables.

Can I reheat sun-dried tomato pasta?

Yes! This recipe is delicious reheated. Just reheat in the microwave until hot. This pasta stores well in the fridge for up to 4 days.

I love the fun shapes of the Sfoglini reginetti pasta that I used in this recipe! These noodles have a wonderful texture that this sauce works perfect on. This brand has so many different shapes of pasta and is made in the US. It is organic and works really well in this sun-dried tomato pasta recipe. I love using whole grain pasta in most of my recipes for the added fiber content!

**Order Sfoglini pasta here!

Yield: serves 4 Author: Amanda HernandezPrint Recipe

Creamy Sun-dried Tomato Pasta is super easy to make and is full of flavor with a creamy garlicky sauce, sun-dried tomatoes and spinach.

Prep time: 5 minutes  Cook time: 20 minutes  Total time: 25 mins

INGREDIENTS

• 12-ounce box Sfoglini Whole Grain Reginetti
• 1 cup oil-packed sun-dried tomatoes, mostly drained, chopped
• 1 cup onion, thinly sliced
• 4 cups baby spinach, chopped
• 2 teaspoons chopped garlic
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil (or 3 tablespoons chopped fresh)
• 1/4 teaspoon red pepper flakes
• 1/2 cup saved pasta water
• 1 cup light sour cream
• 1/2 cup Parmesan cheese

INSTRUCTIONS

1. Boil a large pot of water and cook your pasta according to the directions on the package. Save 1/2 cup of pasta water for the sauce before draining.

2. Meanwhile, add the sun-dried tomatoes with the oil and the onion to a large skillet and sauté for a about 5 minutes until onions are softened.

3. Add in the garlic, spinach, red pepper flakes, basil and black pepper and cook for 2 minutes.

4. Stir in the sour cream, pasta water and parmesan cheese and toss with the cooked and drained pasta. Simmer sauce with the pasta for about 1-2 minutes.

This post is sponsored by Sfoglini. All opinions are my own.