Spaghettini with Sun-Dried Tomatoes, Roasted Red Peppers and Spinach

This simple vegetarian pasta dish is a wonderful alternative to the usual pasta with tomato sauce.

You’ll Need

  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 2 shallots, minced (about ¼ cup)
  • ½ cup sun-dried tomatoes, drained and chopped
  • ½ cup drained jarred roasted red peppers, chopped
  • ⅔ cup 35% cream
  • ¼ cup chiffonade of fresh basil
  • 1 cup fresh baby spinach
  • Salt and black pepper to taste
  • 1 lb (500g) spaghettini
  • ¼ cup grated Parmesan cheese

Prep and Cook

  • Bring a large pot of salted water to a boil.
  • In a large sauté pan, melt butter with oil over medium-high heat.
  • Add shallots and sauté for 1 minute.
  • Add sun-dried tomatoes and sauté for 1 more minute.
  • Add roasted peppers and sauté 1 more minute. Add cream.
  • Bring to a boil and cook, stirring, until sauce thickens, about 4 minutes.
  • Reduce heat to low and stir in basil.
  • Remove sauce from heat, stir in spinach and season with salt and pepper. Keep sauce warm.
  • Cook pasta until al dente. Drain, reserving about 1 cup pasta water.
  • Toss pasta with sauce, adding a little pasta water if necessary for desired consistency.
  • Serve immediately, topped with Parmesan.


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