20-Minute Tuscan Sun-Dried Tomato Pasta

There’s something undeniably comforting about a bowl of creamy, flavorful pasta that comes together in just 20 minutes. This 20-Minute Tuscan Sun-Dried Tomato Pasta is an absolute weeknight game-changer — it’s vibrant, packed with sun-dried tomatoes and fresh spinach, and finished with a luscious Parmesan cream sauce that feels indulgent without a fuss. Whether you’re craving a quick solo dinner or a simple crowd-pleaser, this recipe hits all the right notes. The best part? You can customize it with your favorite pasta and easily elevate it with proteins or extra veggies. Let’s dive into why this recipe works so beautifully and how you can master it with ease.

Why This Recipe Works

This 20-Minute Tuscan Sun-Dried Tomato Pasta thrives because of its balance of textures and flavors. The sun-dried tomatoes bring a sweet, slightly tangy depth that contrasts beautifully with the fresh, earthy spinach and juicy cherry tomatoes. The garlic-infused olive oil is the perfect fragrant base, while the cream and Parmesan melt everything into a silky sauce that clings to every strand of pasta. It’s straightforward but bursting with layers of flavor.

Another reason this recipe is a keeper is its speed and simplicity. Using pantry staples like olive oil and garlic, plus fresh and sun-dried tomatoes, means you don’t need a long grocery list or hours in the kitchen. It’s ideal for busy weeknights or when you want something satisfying without the hassle. The optional red pepper flakes add a subtle kick that wakes up the dish without overpowering it.

Plus, with just one pot for the sauce and your favorite pasta cooked separately, cleanup is a breeze. This dish pairs beautifully with a crisp green salad or some warm garlic bread for a complete meal that feels like a treat.

Ingredient List

• 8 oz pasta of choice — penne, fusilli, or spaghetti work great
• 2 tablespoons olive oil — for sautéing and flavor
• 3 cloves garlic, minced — the aromatic base
• 1 cup sun-dried tomatoes, chopped — packed with intense flavor
• 1 cup fresh spinach — adds a pop of green and nutrition
• 1 cup cherry tomatoes, halved — juicy sweetness
• 1/2 teaspoon red pepper flakes (optional) — for a gentle heat
• 1/2 cup heavy cream — for that rich, creamy sauce
• 1/2 cup grated Parmesan cheese — sharp, savory finish
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish — bright herbal note

Essential Tools for Success

• Large pot — to cook your pasta al dente
• Large skillet or sauté pan — for building the sauce
• Colander — for draining pasta
• Wooden spoon or silicone spatula — to stir the sauce gently
• Grater — for fresh Parmesan cheese
• Knife and cutting board — for prepping garlic, tomatoes, and herbs

Directions: 20-Minute Tuscan Sun-Dried Tomato Pasta

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Add your 8 oz of pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining — this starchy water will help loosen your sauce if needed.

Step 2: Sauté garlic and sun-dried tomatoes

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it. Toss in the chopped sun-dried tomatoes and cook for 2-3 minutes, allowing their flavor to infuse the oil.

Step 3: Add fresh vegetables

Add the fresh spinach and halved cherry tomatoes to the skillet. Stir and cook for 2-3 minutes until the spinach wilts and the cherry tomatoes soften slightly. If you like a little heat, sprinkle in the optional 1/2 teaspoon of red pepper flakes now.

Step 4: Create the creamy sauce

Pour in the 1/2 cup of heavy cream and stir to combine. Let the mixture simmer gently for 2 minutes to thicken. Gradually add the grated Parmesan cheese, stirring until melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.

Step 5: Combine pasta and sauce

Add the drained pasta to the skillet, tossing to coat every strand in the creamy, tomato-packed sauce. If the sauce feels too thick, add reserved pasta water a tablespoon at a time to reach your desired consistency.

Step 6: Garnish and serve

Remove from heat and garnish with fresh basil leaves for a burst of color and flavor. Serve immediately, enjoying this vibrant and comforting dish.

Fresh Takes Through the Year

• Spring: Swap spinach for fresh asparagus tips and peas for a light, seasonal twist.
• Summer: Use ripe heirloom cherry tomatoes and fresh basil for a bright, garden-fresh flavor.
• Fall: Stir in roasted butternut squash cubes and sage for cozy autumn vibes.
• Winter: Add sautéed mushrooms and kale for a hearty, warming meal.

Chef’s Notes

• Sun-dried tomatoes packed in oil offer more flavor and a softer texture, but dry-packed works fine if rehydrated.
• For a lighter option, substitute half-and-half or a plant-based cream alternative instead of heavy cream.
• Freshly grated Parmesan melts better and adds more flavor than pre-grated varieties.
• If you want to add protein, grilled chicken or shrimp pair beautifully — try this Blackened Shrimp Alfredo With Sun Dried Tomatoes or Cajun Chicken Pasta In Sun Dried Tomato Alfredo Sauce for inspiration.

Freezer-Friendly Notes

This 20-Minute Tuscan Sun-Dried Tomato Pasta is best enjoyed fresh, but you can freeze leftovers if needed. Allow the pasta to cool completely, then transfer to an airtight container. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and warm gently on the stove with a splash of cream or milk to loosen the sauce. Avoid freezing if you’ve added fresh spinach, as it may become mushy upon thawing.

Common Qs About 20-Minute Tuscan Sun-Dried Tomato Pasta

Can I use a different type of pasta?

Absolutely! This recipe is versatile and works well with penne, fusilli, spaghetti, or even gluten-free pasta. Just cook according to package instructions, and adjust the sauce consistency as needed.

What if I don’t have heavy cream on hand?

You can substitute heavy cream with half-and-half, whole milk mixed with a bit of butter, or plant-based cream alternatives. The sauce will be slightly lighter but still delicious.

How spicy is this pasta with the red pepper flakes?

The 1/2 teaspoon of red pepper flakes gives a gentle warmth without overpowering the dish. If you prefer milder flavors, simply omit them or reduce the amount.

Can I add protein to make it a full meal?

Yes! This pasta pairs wonderfully with grilled chicken, shrimp, or even crispy tofu. Check out this creamy Creamy Sun Dried Tomato Chicken Gnocchi for another delicious way to enjoy similar flavors with added protein.

Don’t Miss These

• Blackened Shrimp Alfredo With Sun Dried Tomatoes — a spicy, creamy seafood twist.
• Cajun Chicken Pasta In Sun Dried Tomato Alfredo Sauce — bold flavors meet creamy indulgence.
• Creamy Sun Dried Tomato Chicken Gnocchi — pillowy gnocchi smothered in rich sauce.

Ready to Cook?

Gather your ingredients, heat your skillet, and get ready to whip up this vibrant 20-Minute Tuscan Sun-Dried Tomato Pasta that’s bursting with flavor and perfect for any night of the week. You’ll love how quickly this dish comes together and how satisfying those first creamy bites taste. Fresh, simple, and utterly delicious — it’s pasta perfection with a Tuscan twist. Enjoy!

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