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Ingredients
Scale
- 8 ounces radiatore pasta
- ¼ cup (½ stick / 57 g) unsalted butter
- ¼ cup (40 g) shallot, finely diced
- ¼ cup (about 4 whole) sun-dried tomatoes, softened in hot water, chopped
- 1 teaspoon garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups (357 g) heavy cream
- 1 ½ cups (245 g) whole milk
- 1 cup (30 g) fresh spinach
- 1 cup (100 g) parmesan cheese, grated, plus more for garnish
- 1 cup (149 g) cherry tomatoes, halved
- Fresh parsley, chopped, for garnish
Instructions
- Boil the pasta until al dente, then drain and set aside.
- Melt butter in a skillet; sauté shallots and sun-dried tomatoes until soft.
- Add minced garlic and sauté for an additional minute.
- Mix in tomato paste, oregano, paprika, garlic powder, salt, and pepper.
- Pour in heavy cream and milk, bringing the mixture to a gentle simmer.
- Add spinach, parmesan, and cherry tomatoes, stirring to combine.
- Reduce heat, simmer for 8-10 minutes until cheese melts and spinach wilts.
- Toss cooked pasta with the sauce until fully coated.
- Serve warm, garnished with parmesan and parsley.
Notes
Ensure pasta is al dente to hold up well in the sauce.
Use freshly grated parmesan for better melting and enhanced flavor.
Adjust the cream and milk ratio for preferred creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 15
- Cholesterol: 100