Ingredients:

  • 1 lb (454g) Penne, Rigatoni, or Fusilli pasta
  • 1 jar (8.5 oz / 240g) oil-packed sun-dried tomatoes, julienne cut (2 tbsp oil reserved)
  • 4 cloves garlic, thinly sliced
  • 1 medium shallot, finely diced
  • 1 cup (240ml) heavy cream
  • 2 tbsp (30g) cream cheese
  • 0.5 cup (45g) freshly grated Parmesan cheese
  • 0.5 cup (120ml) reserved starchy pasta water
  • 2 cups (60g) fresh baby spinach

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1-2 minutes less than the package directions until al dente. Reserve 120ml of starchy pasta water before draining.
  2. In a wide 12-inch skillet over medium heat, add 2 tablespoons of the reserved sun-dried tomato oil. Add the diced shallots and sliced garlic. Sauté for 3 minutes until the shallots are translucent and fragrant.
  3. Add the julienned sun-dried tomatoes to the skillet and cook for 2 minutes until they start to shimmer and release their aroma. Reduce the heat to low.
  4. Pour in the heavy cream and add the cream cheese. Whisk gently until the cream cheese is fully melted and the sauce is smooth.
  5. Stir in the freshly grated Parmesan cheese and 1/2 cup of the reserved pasta water. Add the fresh baby spinach and stir until wilted.
  6. Add the cooked pasta to the skillet. Toss continuously over low heat for 1-2 minutes until the sauce emulsifies and clings to the noodles. Serve immediately.