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Southern Dishes

No-Chop Sun-Dried Tomato Pasta Quick and Tasty Dish

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Here is what you need for No-Chop Sun-Dried Tomato Pasta. These ingredients come together to make a creamy, flavorful dish. - 8 oz pasta (your choice, such as rotini or fettuccine) - 1 cup sun-dried tomatoes in olive oil, drained and chopped (or leave whole for texture) - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tsp red pepper flakes (adjust according to spice preference) - 2 cups baby spinach - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish (optional) This list includes rich flavors and textures, making the dish feel gourmet. Each ingredient plays a role. The sun-dried tomatoes add sweetness. The cream and cheese create the sauce's rich base. Spinach adds color and nutrients. You can mix and match the pasta type to your liking. Enjoy experimenting with this simple yet elegant meal! {{ingredient_image_1}} 1. Start by filling a large pot with water. Add a pinch of salt. 2. Bring the water to a rolling boil over high heat. 3. Once boiling, add 8 oz of your favorite pasta, like rotini or fettuccine. 4. Cook the pasta according to the package instructions, usually around 8-10 minutes. 5. When the pasta is al dente, reserve 1 cup of the pasta water. 6. Drain the pasta in a colander and set it aside. 1. In the same pot, add 2 tablespoons of olive oil over medium heat. 2. Add 2 cloves of minced garlic and sauté for about 1 minute. 3. The garlic should smell good but not brown. 4. Stir in 1 cup of sun-dried tomatoes and 1 teaspoon of red pepper flakes. 5. Cook this mix for about 2 minutes to let the flavors blend. 6. Pour in ½ cup of heavy cream and bring it to a gentle simmer. 7. Cook for another 2-3 minutes, stirring often until the sauce thickens slightly. 1. Lower the heat and add the drained pasta back into the pot. 2. Sprinkle in ½ cup of grated Parmesan cheese and toss well. 3. Gradually add the reserved pasta water until the sauce reaches your desired thickness. 4. Fold in 2 cups of baby spinach, letting it wilt into the pasta. 5. Season with salt and pepper to taste, mixing well. 6. Serve right away, garnished with fresh basil leaves if you like. Using reserved pasta water is key. It helps to create a creamy sauce. The starchy water adds smoothness. Start by adding a little at a time. Stir it in until the sauce coats the pasta. Adjust spice levels to suit your taste. If you like it spicy, add more red pepper flakes. For less heat, start with half a teaspoon. Taste as you go to find your perfect balance. You can easily make this dish dairy-free. Substitute heavy cream with coconut cream. Use nutritional yeast instead of Parmesan for a cheesy flavor. For gluten-free options, choose gluten-free pasta. Many brands offer great alternatives. Make sure to check the label for any allergens. Garnishing with basil makes your dish pop. Fresh basil adds color and flavor. Just sprinkle a few leaves on top before serving. For serving, use a large bowl. This allows everyone to help themselves. You can also pair it with a side salad for a complete meal. Pro Tips Perfect Pasta Texture: To achieve the best texture, cook the pasta until al dente, as it will continue to cook slightly when mixed with the sauce. Sun-Dried Tomato Variety: Use sun-dried tomatoes packed in oil for added flavor, but if you prefer a more intense taste, consider using dry sun-dried tomatoes that you can rehydrate. Adjusting Creaminess: If you prefer a creamier sauce, add more heavy cream or a splash of reserved pasta water to achieve your desired consistency. Fresh Spinach Substitute: If fresh spinach isn’t available, you can use kale or arugula as a delicious alternative, adding them at the same stage to wilt them into the dish. {{image_2}} You can boost the dish by adding protein. Chicken, shrimp, or tofu work great. If you choose chicken, use grilled or sautéed pieces. For shrimp, just cook them until pink and toss them in. If you prefer tofu, use firm tofu and sauté it until golden brown. Each option adds flavor and makes the meal heartier. You can add more veggies for texture and flavor. Try bell peppers for sweetness or mushrooms for earthiness. Zucchini or broccoli adds a nice crunch, too. You can also toss in peas or asparagus for a pop of color. Just make sure to cook them slightly before mixing them into the pasta. Feel free to explore different sauces. Instead of heavy cream, you might try a light tomato sauce. A basil pesto can give it a fresh twist. For a spicy kick, consider a garlic-infused olive oil. Each sauce changes the flavor, making the dish exciting and new every time! To keep your No-Chop Sun-Dried Tomato Pasta fresh, store any leftovers in an airtight container. Make sure to let the pasta cool down first. Place the container in the fridge. This method helps to keep the flavors intact. Leftovers can last up to three days in the refrigerator. When you are ready to enjoy the leftovers, reheat them gently. You can use a pan on low heat. Add a splash of water or extra cream to help keep the sauce smooth. Stir often to prevent sticking. If you prefer, you can microwave the pasta in a bowl, covering it to keep moisture in. Heat it for 1-2 minutes, then check if it’s warm enough. If you want to store the pasta for longer, freezing is a great option. Portion the pasta into freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. To thaw, place it in the fridge overnight. Reheat it gently as mentioned before. You can store No-Chop Sun-Dried Tomato Pasta in the fridge for up to 3 days. Place it in an airtight container to keep it fresh. The flavors will blend more as it sits, so it tastes even better the next day! Yes, you can make this dish ahead of time. Cook the pasta and sauce separately. Store each in different containers in the fridge. When ready to eat, simply heat the sauce and mix it with the pasta. This keeps everything fresh and tasty! Rotini and fettuccine are great choices for this dish. Rotini holds the sauce well in its twists. Fettuccine gives a nice, flat surface for the creamy sauce. Both cook quickly, making them perfect for a fast meal! In this blog post, I shared an easy recipe for No-Chop Sun-Dried Tomato Pasta. We covered the key ingredients like pasta, cream, and spices. I walked you through cooking the pasta and making a creamy sauce. You learned helpful tips for perfect flavor and texture, plus ways to modify it for dietary needs. Finally, we explored storage options and variations to keep your meals exciting. Enjoy this simple dish that’s packed with flavor and can suit anyone's taste. Happy cooking!

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Looking for a quick and tasty meal? Try my No-Chop Sun-Dried Tomato Pasta! This dish packs bold flavors, creamy goodness, and fresh spinach—all without the fuss of chopping. Perfect for busy weeknights or cozy weekends, it’s easy to throw together. Plus, you’ll love how every bite is full of rich, satisfying taste. Let’s get cooking and discover a new favorite in no time!

Why I Love This Recipe

  1. Easy Preparation: This recipe requires no chopping, making it quick and hassle-free to prepare.
  2. Rich Flavor: The combination of sun-dried tomatoes and Parmesan creates a deliciously creamy and savory sauce.
  3. Healthy Greens: Adding baby spinach not only enhances the dish’s color but also boosts its nutritional value.
  4. Customizable Spice: The red pepper flakes can be adjusted according to your heat preference, allowing for a personalized touch.

Ingredients

Here is what you need for No-Chop Sun-Dried Tomato Pasta. These ingredients come together to make a creamy, flavorful dish.

– 8 oz pasta (your choice, such as rotini or fettuccine)

– 1 cup sun-dried tomatoes in olive oil, drained and chopped (or leave whole for texture)

– 1/2 cup heavy cream

– 1/2 cup grated Parmesan cheese

– 2 cloves garlic, minced

– 1 tsp red pepper flakes (adjust according to spice preference)

– 2 cups baby spinach

– 2 tablespoons olive oil

– Salt and pepper to taste

– Fresh basil leaves for garnish (optional)

This list includes rich flavors and textures, making the dish feel gourmet. Each ingredient plays a role. The sun-dried tomatoes add sweetness. The cream and cheese create the sauce’s rich base. Spinach adds color and nutrients. You can mix and match the pasta type to your liking. Enjoy experimenting with this simple yet elegant meal!

Step-by-Step Instructions

Cooking the Pasta

1. Start by filling a large pot with water. Add a pinch of salt.

2. Bring the water to a rolling boil over high heat.

3. Once boiling, add 8 oz of your favorite pasta, like rotini or fettuccine.

4. Cook the pasta according to the package instructions, usually around 8-10 minutes.

5. When the pasta is al dente, reserve 1 cup of the pasta water.

6. Drain the pasta in a colander and set it aside.

Preparing the Sauce

1. In the same pot, add 2 tablespoons of olive oil over medium heat.

2. Add 2 cloves of minced garlic and sauté for about 1 minute.

3. The garlic should smell good but not brown.

4. Stir in 1 cup of sun-dried tomatoes and 1 teaspoon of red pepper flakes.

5. Cook this mix for about 2 minutes to let the flavors blend.

6. Pour in ½ cup of heavy cream and bring it to a gentle simmer.

7. Cook for another 2-3 minutes, stirring often until the sauce thickens slightly.

Combining Ingredients

1. Lower the heat and add the drained pasta back into the pot.

2. Sprinkle in ½ cup of grated Parmesan cheese and toss well.

3. Gradually add the reserved pasta water until the sauce reaches your desired thickness.

4. Fold in 2 cups of baby spinach, letting it wilt into the pasta.

5. Season with salt and pepper to taste, mixing well.

6. Serve right away, garnished with fresh basil leaves if you like.

Tips & Tricks

Perfecting Texture and Flavor

Using reserved pasta water is key. It helps to create a creamy sauce. The starchy water adds smoothness. Start by adding a little at a time. Stir it in until the sauce coats the pasta. Adjust spice levels to suit your taste. If you like it spicy, add more red pepper flakes. For less heat, start with half a teaspoon. Taste as you go to find your perfect balance.

Cooking for Dietary Preferences

You can easily make this dish dairy-free. Substitute heavy cream with coconut cream. Use nutritional yeast instead of Parmesan for a cheesy flavor. For gluten-free options, choose gluten-free pasta. Many brands offer great alternatives. Make sure to check the label for any allergens.

Presentation Tips

Garnishing with basil makes your dish pop. Fresh basil adds color and flavor. Just sprinkle a few leaves on top before serving. For serving, use a large bowl. This allows everyone to help themselves. You can also pair it with a side salad for a complete meal.

Pro Tips

  1. Perfect Pasta Texture: To achieve the best texture, cook the pasta until al dente, as it will continue to cook slightly when mixed with the sauce.
  2. Sun-Dried Tomato Variety: Use sun-dried tomatoes packed in oil for added flavor, but if you prefer a more intense taste, consider using dry sun-dried tomatoes that you can rehydrate.
  3. Adjusting Creaminess: If you prefer a creamier sauce, add more heavy cream or a splash of reserved pasta water to achieve your desired consistency.
  4. Fresh Spinach Substitute: If fresh spinach isn’t available, you can use kale or arugula as a delicious alternative, adding them at the same stage to wilt them into the dish.

Variations

Adding Protein

You can boost the dish by adding protein. Chicken, shrimp, or tofu work great. If you choose chicken, use grilled or sautéed pieces. For shrimp, just cook them until pink and toss them in. If you prefer tofu, use firm tofu and sauté it until golden brown. Each option adds flavor and makes the meal heartier.

Vegetable Additions

You can add more veggies for texture and flavor. Try bell peppers for sweetness or mushrooms for earthiness. Zucchini or broccoli adds a nice crunch, too. You can also toss in peas or asparagus for a pop of color. Just make sure to cook them slightly before mixing them into the pasta.

Different Sauces

Feel free to explore different sauces. Instead of heavy cream, you might try a light tomato sauce. A basil pesto can give it a fresh twist. For a spicy kick, consider a garlic-infused olive oil. Each sauce changes the flavor, making the dish exciting and new every time!

Storage Info

Storing Leftovers

To keep your No-Chop Sun-Dried Tomato Pasta fresh, store any leftovers in an airtight container. Make sure to let the pasta cool down first. Place the container in the fridge. This method helps to keep the flavors intact. Leftovers can last up to three days in the refrigerator.

Reheating Instructions

When you are ready to enjoy the leftovers, reheat them gently. You can use a pan on low heat. Add a splash of water or extra cream to help keep the sauce smooth. Stir often to prevent sticking. If you prefer, you can microwave the pasta in a bowl, covering it to keep moisture in. Heat it for 1-2 minutes, then check if it’s warm enough.

Freezing Tips

If you want to store the pasta for longer, freezing is a great option. Portion the pasta into freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. To thaw, place it in the fridge overnight. Reheat it gently as mentioned before.

FAQs

How long can I store No-Chop Sun-Dried Tomato Pasta?

You can store No-Chop Sun-Dried Tomato Pasta in the fridge for up to 3 days. Place it in an airtight container to keep it fresh. The flavors will blend more as it sits, so it tastes even better the next day!

Can I make this recipe ahead of time?

Yes, you can make this dish ahead of time. Cook the pasta and sauce separately. Store each in different containers in the fridge. When ready to eat, simply heat the sauce and mix it with the pasta. This keeps everything fresh and tasty!

What type of pasta works best for this recipe?

Rotini and fettuccine are great choices for this dish. Rotini holds the sauce well in its twists. Fettuccine gives a nice, flat surface for the creamy sauce. Both cook quickly, making them perfect for a fast meal!

In this blog post, I shared an easy recipe for No-Chop Sun-Dried Tomato Pasta. We covered the key ingredients like pasta, cream, and spices. I walked you through cooking the pasta and making a creamy sauce. You learned helpful tips for perfect flavor and texture, plus ways to modify it for dietary needs. Finally, we explored storage options and variations to keep your meals exciting. Enjoy this simple dish that’s packed with flavor and can suit anyone’s taste. Happy cookin

Here is what you need for No-Chop Sun-Dried Tomato Pasta. These ingredients come together to make a creamy, flavorful dish. - 8 oz pasta (your choice, such as rotini or fettuccine) - 1 cup sun-dried tomatoes in olive oil, drained and chopped (or leave whole for texture) - 1/2 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tsp red pepper flakes (adjust according to spice preference) - 2 cups baby spinach - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish (optional) This list includes rich flavors and textures, making the dish feel gourmet. Each ingredient plays a role. The sun-dried tomatoes add sweetness. The cream and cheese create the sauce's rich base. Spinach adds color and nutrients. You can mix and match the pasta type to your liking. Enjoy experimenting with this simple yet elegant meal! {{ingredient_image_1}} 1. Start by filling a large pot with water. Add a pinch of salt. 2. Bring the water to a rolling boil over high heat. 3. Once boiling, add 8 oz of your favorite pasta, like rotini or fettuccine. 4. Cook the pasta according to the package instructions, usually around 8-10 minutes. 5. When the pasta is al dente, reserve 1 cup of the pasta water. 6. Drain the pasta in a colander and set it aside. 1. In the same pot, add 2 tablespoons of olive oil over medium heat. 2. Add 2 cloves of minced garlic and sauté for about 1 minute. 3. The garlic should smell good but not brown. 4. Stir in 1 cup of sun-dried tomatoes and 1 teaspoon of red pepper flakes. 5. Cook this mix for about 2 minutes to let the flavors blend. 6. Pour in ½ cup of heavy cream and bring it to a gentle simmer. 7. Cook for another 2-3 minutes, stirring often until the sauce thickens slightly. 1. Lower the heat and add the drained pasta back into the pot. 2. Sprinkle in ½ cup of grated Parmesan cheese and toss well. 3. Gradually add the reserved pasta water until the sauce reaches your desired thickness. 4. Fold in 2 cups of baby spinach, letting it wilt into the pasta. 5. Season with salt and pepper to taste, mixing well. 6. Serve right away, garnished with fresh basil leaves if you like. Using reserved pasta water is key. It helps to create a creamy sauce. The starchy water adds smoothness. Start by adding a little at a time. Stir it in until the sauce coats the pasta. Adjust spice levels to suit your taste. If you like it spicy, add more red pepper flakes. For less heat, start with half a teaspoon. Taste as you go to find your perfect balance. You can easily make this dish dairy-free. Substitute heavy cream with coconut cream. Use nutritional yeast instead of Parmesan for a cheesy flavor. For gluten-free options, choose gluten-free pasta. Many brands offer great alternatives. Make sure to check the label for any allergens. Garnishing with basil makes your dish pop. Fresh basil adds color and flavor. Just sprinkle a few leaves on top before serving. For serving, use a large bowl. This allows everyone to help themselves. You can also pair it with a side salad for a complete meal. Pro Tips Perfect Pasta Texture: To achieve the best texture, cook the pasta until al dente, as it will continue to cook slightly when mixed with the sauce. Sun-Dried Tomato Variety: Use sun-dried tomatoes packed in oil for added flavor, but if you prefer a more intense taste, consider using dry sun-dried tomatoes that you can rehydrate. Adjusting Creaminess: If you prefer a creamier sauce, add more heavy cream or a splash of reserved pasta water to achieve your desired consistency. Fresh Spinach Substitute: If fresh spinach isn’t available, you can use kale or arugula as a delicious alternative, adding them at the same stage to wilt them into the dish. {{image_2}} You can boost the dish by adding protein. Chicken, shrimp, or tofu work great. If you choose chicken, use grilled or sautéed pieces. For shrimp, just cook them until pink and toss them in. If you prefer tofu, use firm tofu and sauté it until golden brown. Each option adds flavor and makes the meal heartier. You can add more veggies for texture and flavor. Try bell peppers for sweetness or mushrooms for earthiness. Zucchini or broccoli adds a nice crunch, too. You can also toss in peas or asparagus for a pop of color. Just make sure to cook them slightly before mixing them into the pasta. Feel free to explore different sauces. Instead of heavy cream, you might try a light tomato sauce. A basil pesto can give it a fresh twist. For a spicy kick, consider a garlic-infused olive oil. Each sauce changes the flavor, making the dish exciting and new every time! To keep your No-Chop Sun-Dried Tomato Pasta fresh, store any leftovers in an airtight container. Make sure to let the pasta cool down first. Place the container in the fridge. This method helps to keep the flavors intact. Leftovers can last up to three days in the refrigerator. When you are ready to enjoy the leftovers, reheat them gently. You can use a pan on low heat. Add a splash of water or extra cream to help keep the sauce smooth. Stir often to prevent sticking. If you prefer, you can microwave the pasta in a bowl, covering it to keep moisture in. Heat it for 1-2 minutes, then check if it’s warm enough. If you want to store the pasta for longer, freezing is a great option. Portion the pasta into freezer-safe bags or containers. Make sure to remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. To thaw, place it in the fridge overnight. Reheat it gently as mentioned before. You can store No-Chop Sun-Dried Tomato Pasta in the fridge for up to 3 days. Place it in an airtight container to keep it fresh. The flavors will blend more as it sits, so it tastes even better the next day! Yes, you can make this dish ahead of time. Cook the pasta and sauce separately. Store each in different containers in the fridge. When ready to eat, simply heat the sauce and mix it with the pasta. This keeps everything fresh and tasty! Rotini and fettuccine are great choices for this dish. Rotini holds the sauce well in its twists. Fettuccine gives a nice, flat surface for the creamy sauce. Both cook quickly, making them perfect for a fast meal! In this blog post, I shared an easy recipe for No-Chop Sun-Dried Tomato Pasta. We covered the key ingredients like pasta, cream, and spices. I walked you through cooking the pasta and making a creamy sauce. You learned helpful tips for perfect flavor and texture, plus ways to modify it for dietary needs. Finally, we explored storage options and variations to keep your meals exciting. Enjoy this simple dish that’s packed with flavor and can suit anyone's taste. Happy cooking!

No-Chop Sun-Dried Tomato Pasta

A creamy pasta dish featuring sun-dried tomatoes and spinach, perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 8 oz pasta (your choice, such as rotini or fettuccine)
  • 1 cup sun-dried tomatoes in olive oil, drained and chopped (or leave whole for texture)
  • 0.5 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp red pepper flakes (adjust according to spice preference)
  • 2 cups baby spinach
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh basil leaves (optional)

Instructions
 

  • In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
  • In the same pot, add olive oil and minced garlic over medium heat, sautéing for about 1 minute until fragrant but not browned.
  • Stir in the sun-dried tomatoes and red pepper flakes, cooking for about 2 minutes to allow flavors to mingle.
  • Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for another 2-3 minutes, stirring occasionally, until slightly thickened.
  • Lower the heat and add the cooked pasta and Parmesan cheese to the pot. Toss everything together, adding reserved pasta water a little at a time until you reach your desired sauce consistency.
  • Fold in the baby spinach, allowing it to wilt into the pasta. Season with salt and pepper to taste.
  • Serve immediately, garnished with fresh basil leaves if desired.

Notes

Adjust red pepper flakes according to spice preference.
Keyword creamy, pasta, quick meal, sun-dried tomatoes

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