Description
This Creamy Sun-Dried Tomato Fettuccine is a quick and delicious Italian-inspired main course featuring tender pasta tossed in a rich, flavorful sun-dried tomato cream sauce with garlic, Parmesan, and fresh herbs. Perfect for a comforting weeknight meal, it can be easily customized with added protein or lighter cream options.
Ingredients
Scale
Pasta and Sauce
- 12 ounces fettuccine pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Optional Add-ins
- 2 cups baby spinach (optional)
- 1/4 cup chopped fresh basil (optional)
- Extra Parmesan for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Sauté aromatics and tomatoes: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1 minute until fragrant, careful not to burn it. Add the chopped sun-dried tomatoes and cook for another 1 to 2 minutes to release their flavor.
- Prepare the sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes (if using). Let it simmer for 2 to 3 minutes until the sauce thickens slightly.
- Toss pasta with sauce: Add the cooked fettuccine to the skillet and toss well to coat with the cream sauce. If the sauce is too thick, add the reserved pasta water a little at a time until you reach your desired consistency.
- Add greens and herbs: Stir in the baby spinach and cook just until wilted. Remove from heat and sprinkle with the chopped fresh basil.
- Serve: Plate the pasta hot and garnish with extra Parmesan cheese as desired. Enjoy immediately.
Notes
- For added protein, toss in grilled chicken, shrimp, or sautéed mushrooms.
- You can substitute half-and-half for a lighter, less rich sauce.
- Use jarred sun-dried tomatoes packed in oil for the best flavor and texture.
- Reserve some pasta water to adjust the sauce consistency as needed.
