Creamy Sun-Dried Tomato & Rosemary Pasta
Rich pasta tossed in a velvety tomato-herb cream sauce with crispy garlic chips for an elegant weeknight dinner. This italian-inspired pasta ready in about 35 minutes pairs fettuccine, drained sun-dried tomatoes in oil, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fettuccine
- 3 tbsp drained sun-dried tomatoes in oil
- 1 cup heavy cream
- 2 tsp finely chopped fresh rosemary
- 3 cloves minced garlic
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz fettuccine and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 2: While pasta cooks, heat 2 tbsp extra-virgin olive oil in a large skillet over medium-low heat. Add 3 minced garlic cloves and 1/2 tsp black pepper, sautéing for 2 minutes until fragrant but not browned.
- Step 3: Stir in 3 tbsp drained sun-dried tomatoes and 2 tsp chopped rosemary, cooking for 1 minute. Pour in 1 cup heavy cream and simmer gently for 4 minutes until slightly thickened, stirring constantly.
- Step 4: Add drained pasta to skillet with 1/4 cup reserved pasta water. Toss vigorously for 2 minutes until sauce coats strands. Stir in 1/2 cup grated Parmesan cheese until melted and creamy, adding more pasta water if needed to reach desired consistency.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Sun-Dried Tomato & Rosemary Pasta take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Sun-Dried Tomato & Rosemary Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fettuccine from drying out.
Can I substitute ingredients in Creamy Sun-Dried Tomato & Rosemary Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Sun-Dried Tomato & Rosemary Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Sun-Dried Tomato & Rosemary Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
