Creamy Garlic Butter Pasta with Spinach and Sun-Dried Tomatoes
Ingredients
- 12 ouncespasta (penne or fusilli)
- 4 ouncescream cheese
- 2 tablespoonsbutter
- 4 clovesgarlic
- 4 cupsfresh spinach
- ½ cupsun-dried tomatoes (oil-packed)
- 1 cupchicken broth
- 1 pinchsalt and black pepper
- ¼ teaspoonred pepper flakes (optional)
- ¼ cupparmesan cheese (freshly grated)
Prep
- 01
Mince 4 cloves garlic
- 02
Grate 1/4 cup parmesan cheese
Method
- 01
Bring a large skillet of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain and set aside.
- 02
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly.
- 03
Cut the cream cheese into small cubes and add to the skillet along with the chicken broth. Stir constantly over medium heat for 2 minutes, until the cream cheese melts and forms a smooth sauce.
- 04
Stir in the sun-dried tomatoes and red pepper flakes (if using). Add the cooked pasta and fresh spinach, then toss gently for 1 to 2 minutes until the spinach wilts.
- 05
If the sauce is too thick, add reserved pasta water a splash at a time until it reaches your desired consistency. Taste and season with salt and black pepper.
- 06
Divide among bowls and top with parmesan cheese. Serve immediately.
Spice Tips
Add a pinch of red pepper flakes while cooking for gentle heat. A squeeze of fresh lemon juice at the end brightens the richness of the cream cheese. For more savory depth, stir in 1/2 teaspoon Italian seasoning or a pinch of nutmeg.
Prep all ingredients before you start cooking—this comes together in about 20 minutes total. Cream cheese can clump if added to boiling liquid; keep heat at medium and stir constantly. Sun-dried tomatoes add sweetness and richness; if you don't have them, substitute 1/2 cup diced roasted red peppers or cherry tomatoes.