Ingredients:

  • 8 oz (225g) Penne or Fettuccine
  • 1 cup (240ml) reserved pasta water
  • 1 tbsp (15ml) salt
  • 2 tbsp (30ml) oil from the sun-dried tomato jar
  • 3 cloves (15g) garlic, minced
  • 1/3 cup (50g) sun-dried tomatoes, thinly sliced
  • 1/2 tsp (2g) red pepper flakes
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/2 tsp (3g) black pepper
  • 5 oz (140g) fresh baby spinach
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente (usually 1-2 minutes less than package directions).
  2. Before draining, reserve 1 cup of starchy pasta water. Drain the pasta.
  3. Place a skillet over medium heat and add the sun-dried tomato oil. Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
  4. Stir in the sliced sun-dried tomatoes and cook for 2 minutes.
  5. Pour in the heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese and black pepper until smooth. Thin with reserved pasta water if necessary.
  6. Add the cooked pasta and fresh baby spinach to the skillet. Toss gently over low heat for 1-2 minutes until spinach is just wilted.
  7. Remove from heat and stir in the lemon juice.