Rigatoni pasta enrobed in a luscious sun-dried tomato cream sauce finished with fresh sweet basil and parmesan.
Ingredients
12 oz rigatoni pasta
1/2 cup sun-dried tomatoes in oil
3 cloves garlic
1 cup heavy cream or coconut cream
1 cup baby spinach
1/2 cup parmesan cheese
Instructions
Boil penne rigate pasta in well-salted water until perfectly al dente; drain and save pasta water.
Finely chop oil-packed sun-dried tomatoes and sauté in garlic oil over medium heat.
Pour in heavy cream and vegetable broth, bringing to a gentle simmer for 3 minutes.
Stir in freshly grated parmesan cheese and baby spinach until gently wilted.
Toss cooked penne into the velvety sun-dried tomato cream sauce and top with torn fresh basil.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Boil penne rigate pasta in well-salted water until perfectly al dente; drain and save pasta water.
Finely chop oil-packed sun-dried tomatoes and sauté in garlic oil over medium heat.
Pour in heavy cream and vegetable broth, bringing to a gentle simmer for 3 minutes.
Stir in freshly grated parmesan cheese and baby spinach until gently wilted.
Toss cooked penne into the velvety sun-dried tomato cream sauce and top with torn fresh basil.
