Creamy Pesto Pasta with Sun-Kissed Tomatoes and Wilted Spinach

Bynews dail

Jan 28, 2025

Creamy Pesto Pasta with Sun-Dried Tomatoes and SpinachIngredients:
1 pound pasta (such as penne, rigatoni, or fusilli) 1 cup sun-dried tomatoes (oil-packed, drained and chopped) 1 cup baby spinach 1 cup heavy cream 1/2 cup grated Parmesan cheese 1/4 cup basil pesto Salt and pepper to tasteInstructions:
1.
Cook the pasta according to package directions.
2.
In a large skillet, heat the sun-dried tomatoes over medium heat until fragrant.
3.
Add the spinach and cook until wilted, about 1 minute.
4.
Add the heavy cream, Parmesan cheese, and basil pesto to the skillet.
Bring to a simmer and stir until the sauce has thickened, about 5 minutes.
5.
Drain the pasta and add it to the sauce.
Stir to combine.
6.
Season with salt and pepper to taste.
7.
Serve immediately topped with additional Parmesan cheese if desired.
Tips:
For a spicier dish, use more basil pesto or add a pinch of red pepper flakes.
If you don’t have heavy cream, you can use milk instead.
To make the dish vegetarian, omit the Parmesan cheese.
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.

Creamy Pesto Pasta with Sun-Kissed Tomatoes and Wilted Spinach

Bynews dail

By news dail

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