Pasta Dorinda
Elevate your pasta night with the indulgent flavors of Pasta Dorinda, a creamy, rich dish that’s as luxurious as it is easy to make. Featuring tender fettuccine or linguine coated in a velvety Parmesan sauce, this recipe is enhanced with the vibrant combination of sautéed garlic, fresh spinach, and tangy sun-dried tomatoes. A touch of butter and olive oil lends depth to the sauce, while optional crushed red pepper flakes provide a subtle kick for spice lovers. Ready in just 30 minutes, this comforting yet elegant meal is perfect for weeknight dinners or special occasions. Garnish with fresh basil for a pop of color and serve alongside garlic bread or a crisp side salad for a restaurant-quality experience right at home.
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Recipe Information
Ingredients
- 12 oz Pasta (fettuccine or linguine)
- 2 tbsp Olive oil
- 2 tbsp Butter
- 4 cloves Garlic cloves, minced
- 1.5 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 4 cups Fresh spinach
- 1 cup Sun-dried tomatoes, julienned
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 0.25 cup Fresh basil leaves, chopped (optional garnish)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
Add the minced garlic and sauté for about 1-2 minutes, stirring constantly to avoid burning.
Pour in the heavy cream, stirring to combine. Let it simmer for 2-3 minutes until slightly thickened.
Stir in the grated Parmesan cheese until fully melted and the sauce becomes creamy.
Add the fresh spinach and sun-dried tomatoes to the skillet. Cook for 2-3 minutes until the spinach wilts.
Season the sauce with salt, black pepper, and crushed red pepper flakes if desired.
Add the cooked pasta to the skillet, tossing to coat it evenly with the sauce. If the sauce is too thick, gradually stir in the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Taste and adjust the seasoning, if needed.
Serve the Pasta Dorinda hot, garnished with fresh basil leaves if using. Pair with garlic bread or a side salad for a complete meal.
Nutrition Facts
Calories |
3120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 3710 mg | 161% | |
| Total Carbohydrate | 212.1 g | 77% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 74.9 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1177 mg | 91% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3733 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
