Easy Sun Dried Tomato Pasta with Spinach and Cream

Creamy orecchiette pasta with spinach, sun-dried tomatoes, and grated parmesan cheese on top, served on a white plate with a fork.

Easy Sun Dried Tomato Pasta with Spinach and Cream

A bowl of sun dried tomato pasta delivers bold flavor with almost no effort. A light, creamy sauce with sun-dried tomatoes, Parmigiano Reggiano, and fresh spinach comes together in minutes. Vibrant, tangy, and perfect for busy weeknights yet delicious enough for guests.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Lunch

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 610kcal

Author: Lora

Equipment

skillet
Colander
chef's knife

Ingredients

12 oz pasta orecchiette recommended, or any short pasta
1 tablespoon extra virgin olive oil
1 small onion finely diced (sweet, Vidalia, or shallot)
2 garlic cloves finely diced
2 tablespoons tomato paste
1 cup heavy cream
1 cup chopped sun-dried tomatoes in oil
½ cup Parmigiano Reggiano freshly grated, plus more for serving
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Juice of 1 lemon
2 cups baby spinach leaves

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve some pasta water before draining.
Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and translucent.
Add tomato paste and stir into the onions. Cook until it deepens in color, about 1 to 2 minutes.
Pour in the cream and stir until smooth. Let warm a minute to begin thickening.
Add the Parmigiano Reggiano and stir until melted and silky.
Stir in the lemon juice.
Add the sun-dried tomatoes and stir to warm through.
Season with salt and pepper to taste.
Add the spinach and stir gently until wilted, about 1 minute.
Add the pasta and toss to coat, loosening with reserved pasta water as needed.
Finish with extra Parmigiano and black pepper. Serve immediately.

Notes

Chop half the sun-dried tomatoes very fine and slice the rest for the best texture.
Pat the tomatoes dry so the sauce stays creamy, not oily.
Light cream thickens naturally with the cheese; heavy cream works too if loosened with pasta water.
Add grilled chicken, shrimp, or pancetta for extra protein.
Store: Airtight container in the fridge 3 to 4 days. Not recommended for freezing.

Six images show steps of a recipe: pouring oil, sautéing chopped onion and garlic, adding tomato paste, mixing ingredients, and stirring in a creamy white sauce. Each step is numbered from 1 to 6.

A collage showing steps of a pasta recipe: mixing sauce, adding grated cheese, stirring, adding water, sun-dried tomatoes, and cooking pasta in boiling water. Each step is labeled with numbers 7 to 12.

Three images show a creamy pasta dish being cooked: first, spinach is added to the sauce; second, orecchiette pasta is stirred in; third, the finished pasta with spinach and sun-dried tomatoes is shown up close.

Nutrition