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When it comes to pasta, the choice of type can significantly influence the overall experience of the dish. For Creamy Sun-Dried Tomato Pasta, fettuccine is the ideal candidate. This flat, thick noodle is traditionally made from egg and flour, offering a substantial texture that holds up beautifully to rich sauces. The broad surface area of fettuccine allows the creamy sauce to cling perfectly, ensuring that every bite is a delightful mix of flavors and textures. While you can substitute with other pasta types, such as penne or linguine, fettuccine remains the classic choice for this recipe, providing an authentic Italian feel.

Creamy Sun-Dried Tomato Pasta

Indulge in the rich flavors of Creamy Sun-Dried Tomato Pasta, a dish that perfectly marries the savory taste of sun-dried tomatoes with creamy sauce and fresh spinach. This easy yet elegant recipe features fettuccine pasta coated in a luscious white sauce, making it perfect for both weeknight meals and special gatherings. Discover the essential ingredients, step-by-step instructions, and tips to master this culinary delight that will leave your taste buds craving more.
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Ingredients
  

12 oz fettuccine pasta

1 cup sun-dried tomatoes in oil, drained and chopped

4 cloves garlic, minced

1 medium onion, finely chopped

1 cup heavy cream

1 cup vegetable or chicken broth

1 cup freshly grated Parmesan cheese

2 cups baby spinach

1 tsp red pepper flakes (adjust to taste)

Salt and pepper to taste

2 tbsp olive oil

Fresh basil leaves, for garnish

Instructions
 

Cook the pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.

    Sauté aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and cook for an additional minute or until fragrant.

      Add sun-dried tomatoes: Stir in the chopped sun-dried tomatoes and red pepper flakes, cooking for another 2-3 minutes to allow the flavors to meld.

        Make the sauce: Pour in the vegetable or chicken broth and bring to a simmer. Allow it to reduce slightly (around 5 minutes), then lower the heat and slowly pour in the heavy cream, stirring to combine.

          Cheese it up: Gradually add the Parmesan cheese, stirring constantly until the cheese has melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.

            Combine pasta and spinach: Stir in the cooked fettuccine and baby spinach, tossing gently until the spinach has wilted and everything is well coated in the sauce. Season with salt and pepper to taste.

              Serve: Plate the creamy sun-dried tomato pasta and garnish with fresh basil leaves and additional Parmesan cheese if desired.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings