Go Back
- 8 ounces fettuccine pasta - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup sun-dried tomatoes, chopped (preferably in olive oil) - 2 cups fresh spinach - 1 cup heavy cream - 1 cup grated Parmesan cheese - Salt and black pepper to taste - Fresh basil for garnish (optional) Let’s dive into the ingredients for this Sun-Dried Tomato Spinach Alfredo. You will need fettuccine pasta. This type of pasta is flat and wide, perfect for holding the creamy sauce. Next, grab some olive oil. This will help cook the garlic and add flavor. Speaking of garlic, you need three cloves, minced. Garlic brings a lovely aroma and taste that brightens the dish. For the star of the show, you want one cup of chopped sun-dried tomatoes. These tomatoes pack a punch of flavor. They add sweetness and a slight tang that complements the cream. Fresh spinach is a must—two cups will do. Spinach wilts nicely and adds color and nutrients. You’ll need one cup of heavy cream for that rich, creamy sauce. It makes the dish indulgent and smooth. Don’t forget the cheese! One cup of grated Parmesan cheese gives the sauce a salty finish. Season your dish with salt and black pepper to taste. These simple seasonings balance the flavors. Lastly, consider fresh basil for garnish. It adds a pop of color and fresh taste. This will make your dish look and taste even better. To start, grab a large pot and fill it with water. Add a generous amount of salt to the water. This helps flavor the pasta. Place the pot on the stove and bring it to a boil. Once boiling, gently add 8 ounces of fettuccine pasta. Cook it according to the package instructions until it is al dente. This usually takes around 8 to 10 minutes. Before draining, remember to save ½ cup of the pasta water. This water can help your sauce later. After saving the water, drain the pasta and set it aside. Now, let’s move to the skillet. Heat 1 tablespoon of olive oil over medium heat. Once the oil is warm, add 3 minced garlic cloves. Sauté the garlic for 1 to 2 minutes until it smells fragrant. This step brings out the garlic's sweet flavor. Next, toss in 1 cup of chopped sun-dried tomatoes. Cook them for about 2 minutes. They should soften a little. Then, add 2 cups of fresh spinach. Stir it until it wilts, which should take another 1 to 2 minutes. This adds color and nutrients to your dish. Lower the heat to low. Pour in 1 cup of heavy cream and stir gently. Then, add 1 cup of grated Parmesan cheese. Keep stirring until the cheese melts and mixes well with the cream. This is where the magic happens! If the sauce looks too thick, gradually add the reserved pasta water. Do this until it reaches your desired creaminess. Finally, season your sauce with salt and black pepper to taste. Now, your Alfredo sauce is ready to embrace the pasta! To make a creamy Alfredo sauce, avoid high heat. High heat can burn the cream and cheese. Focus on stirring constantly. This helps the cheese melt smoothly. If your sauce gets too thick, use reserved pasta water. Add it slowly until you reach a creamy texture. For more flavor, try adding a pinch of nutmeg. It gives a warm, cozy taste. Fresh herbs, like thyme or oregano, can also boost the dish. You might even mix in some red pepper flakes for a kick. If you love garlic, add more minced garlic for depth. This dish pairs well with a crisp green salad. A light vinaigrette can balance the rich sauce. You can also serve it with garlic bread for a complete meal. If you enjoy wine, a glass of white wine complements the flavors nicely. {{image_2}} To make a vegetarian version of Sun-Dried Tomato Spinach Alfredo, swap the heavy cream. Use a mix of cashew cream and vegetable broth for a lighter sauce. You can also replace Parmesan with nutritional yeast for a cheesy flavor. Make sure your fettuccine is egg-free to keep it vegetarian. Want to boost your meal? Add protein easily. Cooked chicken or shrimp works well. Just toss them in with the pasta before serving. For a plant-based option, use tofu. Cube it and sauté it with the garlic and tomatoes. It adds texture and flavor without meat. If you need gluten-free options, use brown rice or chickpea pasta. These alternatives cook well and taste great. Just follow the package instructions for cooking times. You can enjoy all the flavors without gluten, and it fits into your dietary needs. To store leftovers of Sun-Dried Tomato Spinach Alfredo, let it cool first. Place it in an airtight container. This keeps the dish fresh and tasty. Make sure to refrigerate it within two hours of cooking. You can enjoy your leftovers for up to three days. Freezing this dish is easy. First, let it cool completely. Then, transfer it to a freezer-safe container. Try to remove as much air as possible. This helps prevent freezer burn. When you want to eat it, thaw it in the fridge overnight. Reheat it on the stove over low heat. You may need to add a splash of cream or pasta water to regain creaminess. In the fridge, your Sun-Dried Tomato Spinach Alfredo lasts about three days. If stored properly in the freezer, it keeps well for about two months. Make sure to label containers with the date. This helps you track freshness and enjoy it at its best. Yes, you can switch out fettuccine for other pasta types. Penne, rigatoni, or farfalle work well. They hold sauce nicely. Just keep an eye on the cooking time. You want the pasta to be al dente, not mushy. This recipe is great for meal prep. You can cook it ahead of time and store it in the fridge. Just keep the sauce separate if you want to reheat it later. This helps the pasta stay fresh. When warming up, add a splash of water or cream to keep it creamy. To add heat, include red pepper flakes when cooking the garlic. You can also add sliced jalapeños or a dash of hot sauce. Adjust the spice level to fit your taste. A little heat can really enhance the flavors in this dish. This blog post covers a simple and tasty Fettuccine Alfredo recipe. We looked at the necessary ingredients, cooking steps, and tips for a great dish. You learned how to enhance flavors and customize the recipe to fit dietary needs. Proper storage tips keep your leftovers fresh. Whether you want to meal prep or spice things up, this dish is flexible. Enjoy experimenting with flavors and making your version of this classic pasta dish!

Sun-Dried Tomato Spinach Alfredo

Indulge in a creamy Sun-Dried Tomato Spinach Alfredo that’s both delicious and easy to make! This comforting dish combines fettuccine with rich sun-dried tomatoes, fresh spinach, and a velvety Alfredo sauce. Perfect for a quick weeknight dinner or a special occasion, it's ready in just 30 minutes!
Print Recipe Pin Recipe

Ingredients
  

8 ounces fettuccine pasta

1 tablespoon olive oil

3 cloves garlic, minced

1 cup sun-dried tomatoes, chopped (preferably in olive oil)

2 cups fresh spinach

1 cup heavy cream

1 cup grated Parmesan cheese

Salt and black pepper to taste

Fresh basil for garnish (optional)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water and then drain the rest. Set aside.

    Sauté Garlic and Tomatoes: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.

      Add Sun-Dried Tomatoes and Spinach: Stir in the sun-dried tomatoes and cook for another 2 minutes. Add fresh spinach and cook until wilted, about 1-2 minutes.

        Make the Alfredo Sauce: Reduce the heat to low and pour in the heavy cream. Add in grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce has thickened. If the sauce is too thick, add reserved pasta water a little at a time until you reach desired consistency. Season with salt and black pepper to taste.

          Combine Pasta and Sauce: Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly. Let it heat through for an additional 2-3 minutes.

            Serve: Plate the Sun-Dried Tomato Spinach Alfredo in serving bowls, garnishing with fresh basil if desired. Enjoy!

              Prep Time: 10 mins | Total Time: 30 mins | Servings: 4