Sun Dried Tomato Pasta

Course: Main Course

Cuisine: American

Diet: Vegetarian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 329cal

Author: Ashley Fehr

Sun Dried Tomato Pasta is a quick, creamy pasta dinner with garlic, Parmesan, and lots of sun dried tomato flavor. It's easy enough for weeknights and ready in 20 minutes!

Print Recipe

US Customary - Metric

Ingredients

225 grams pasta (any kind -- about ½ pound) I used lumaconi
1 tablespoon oil from sun dried tomatoes
½ cup sun dried tomatoes (drained, chopped)
2 tablespoons fresh minced garlic (4-5 cloves)
1 teaspoon Italian seasoning
⅛ teaspoon salt
⅛ teaspoon red pepper flakes
1 tablespoon flour
½ cup chicken or vegetable broth
½ cup cream (any kind - heavier cream will create a richer sauce)
2 tablespoons shredded Parmesan
reserved pasta water

Instructions

Bring a large pot of salted water to a boil over high heat. Reduce heat to medium-high and cook pasta according to package directions. Reserve 1 cup pasta water and drain.
Meanwhile, in a large skillet, heat oil over medium heat. Add sun dried tomatoes, garlic, Italian seasoning, salt and red pepper flakes. Cook 2-3 minutes.
Stir in flour and cook until no white remains.
Add broth and cream and cook, stirring constantly, until thickened.
Add drained pasta and Parmesan to sauce and toss to coat, adding in as much reserved pasta water is needed to to thin the sauce as desired. Serve.

Video

Notes

*This recipe makes 4 large side servings or small main servings.

Variations:

Add veggies. Sauté any veggies you like in the skillet before you add the sauce. This dish would be delicious with spinach, asparagus, zucchini, mushrooms, bell peppers, broccoli florets, you name it.
Make it meaty. Add to the meal by mixing in your favorite protein. Try cooked chicken, shrimp, Italian sausage, ground beef, ground turkey, or cooked and crumbled bacon.
Add toasted pine nuts: Sprinkle them on top for a little crunch and a Tuscan-style feel.
Pasta swap: For more fiber and a heartier texture, you can use whole wheat pasta if you like.
Swap the Parmesan: Try Asiago or Pecorino Romano for a slightly different cheesy flavor, or use a vegetarian cheese if needed.

Storage:

Leftover Sun Dried Tomato Pasta will last in an airtight container in the fridge for 3-4 days. To reheat, warm on low on the stove with a splash of broth to thin if needed.

You can also freeze this pasta for up to 3 months. To serve, I recommend thawing overnight in the fridge and reheating with a splash of water or cream for best results.

Nutrition