Name: Creamy Spinach Pasta with Sun-Dried Tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: Pasta:; 8 oz whole wheat penne, rotini, or pasta of choice; 3 tablespoons unsalted butter; 4 cloves garlic, minced (about 4 teaspoons); 1 teaspoon Italian seasoning; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 tablespoons all-purpose flour; 1 (12 oz) can reduced-fat evaporated milk; ⅓ cup freshly grated Parmesan cheese, plus extra for serving; 2 cups baby spinach, roughly torn or chopped; ⅓ cup diced sun-dried tomatoes; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons chopped fresh parsley or basil

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This Creamy Spinach Pasta is a quick and flavorful dinner ready in just 20 minutes. Featuring garlicky goodness, tangy sun-dried tomatoes, and fresh spinach in a velvety Parmesan sauce, it’s the perfect comfort dish that feels indulgent but comes together effortlessly.

Why You’ll Love This Recipe

Creamy Spinach Pasta with Sun-Dried Tomatoes is a delightful comfort food that’s packed with flavor. The combination of garlicky goodness, earthy spinach, tangy sun-dried tomatoes, and a rich Parmesan sauce creates a dish that feels indulgent without being overly heavy. Ready in just 20 minutes, it’s a simple, quick meal that’s perfect for busy nights or any time you want something cozy and satisfying. Plus, it’s a one-pan meal that cuts down on cleanup! Creamy Spinach Pasta with Sun-Dried Tomatoes

Ingredients

8 oz whole wheat penne, rotini, or pasta of choice
3 tablespoons unsalted butter
4 cloves garlic, minced (about 4 teaspoons)
1 teaspoon Italian seasoning
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 (12 oz) can reduced-fat evaporated milk
⅓ cup freshly grated Parmesan cheese, plus extra for serving
2 cups baby spinach, roughly torn or chopped
⅓ cup diced sun-dried tomatoes
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh parsley or basil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, then drain and set aside.
In a large deep skillet or Dutch oven, melt butter over medium heat. Stir in garlic, Italian seasoning, salt, and pepper.
Sprinkle in flour and cook, stirring constantly, for 1–2 minutes until the mixture is golden and flour disappears.
Gradually whisk in evaporated milk and bring to a gentle simmer. Stir frequently until slightly thickened, about 3 minutes.
Reduce heat to low and stir in Parmesan cheese until smooth.
Add spinach in batches, stirring until wilted. Mix in sun-dried tomatoes.
Stir in cooked pasta and lemon juice. If the sauce is too thick, use reserved pasta water to loosen.
Finish with fresh parsley or basil and additional Parmesan if desired. Serve warm.

Servings and Timing

Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Variations

Vegan version: Use vegan butter and dairy-free Parmesan to make this dish vegan-friendly.
Protein addition: Add grilled chicken, or shrimp, for extra protein.
More vegetables: Include mushrooms, zucchini, or bell peppers for more texture and flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze this dish for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of milk to restore the creaminess.
Reheating: Reheat in the microwave or stovetop, adding a bit of milk or pasta water to bring back the creamy texture.

FAQs

1. Can I use regular milk instead of evaporated milk?

Yes, you can use regular milk, but evaporated milk adds a richer, creamier texture. You may need to adjust the flour amount slightly.

2. Can I use fresh spinach instead of baby spinach?

Yes, fresh spinach works just as well. Simply chop it up before adding to the sauce.

3. Can I make this recipe gluten-free?

Yes, swap the pasta for gluten-free pasta and use a gluten-free flour for the sauce to make it gluten-free.

4. Can I use dried sun-dried tomatoes?

If you only have dried sun-dried tomatoes, you can rehydrate them in hot water for about 10 minutes before adding them to the pasta.

5. How can I make this dish spicier?

For more heat, add a pinch of red pepper flakes or a dash of hot sauce when cooking the garlic.

6. Can I use heavy cream instead of evaporated milk?

Yes, heavy cream will work as well, but it will make the sauce richer and more decadent. You might want to reduce the amount of butter if using heavy cream.

7. How can I make this dish vegan?

To make this vegan, use plant-based butter, dairy-free milk (like almond or oat milk), and vegan Parmesan cheese.

8. Can I add more cheese to this dish?

Absolutely! Feel free to add more Parmesan or use a mix of different cheeses like mozzarella or cheddar for extra flavor.

9. Can I add protein to this dish?

Yes, grilled chicken, shrimp, or even sausage would be great additions to this dish.

10. Can I make this dish ahead of time?

You can make the sauce ahead of time and store it in the refrigerator. Just cook the pasta when you’re ready to eat and mix everything together.

Conclusion

This Creamy Spinach Pasta with Sun-Dried Tomatoes is the perfect blend of creamy, tangy, and savory flavors. Quick to prepare and full of comforting flavors, it’s a simple yet indulgent meal that’s perfect for any night of the week. Whether you’re in need of a satisfying dinner or a delicious weeknight treat, this pasta is sure to hit the spot.