Sun-Dried Tomato Pasta Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta with sun-dried tomatoes and spinach in a creamy white wine sauce with parmesan and red pepper flakes. Savory and slightly spicy. Serves well as a vegetarian main or elegant side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb rigatoni or penne pasta
- 2 tablespoons extra virgin olive oil (or a little oil from the sundried tomatoes)
- 1 cup sundried tomatoes packed in oil (julienne cut, drained)
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 cup dry white wine or chicken broth (or both)
- 1 cup heavy cream
- 1⅓ cup freshly grated parmesan cheese
- 3 cups fresh baby spinach (about 3 ounces)
- Crushed red pepper flakes to taste
- Salt and freshly ground black pepper
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 742mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 491mg
- Calcium
- 286mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 742MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.