Instructions
Step 1 Cook the rigatoni pasta according to package instructions until al dente, then drain and set aside.
Step 2 Heat olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant.
Step 3 Add the sun-dried tomatoes and cook for 1–2 minutes to release their flavor.
Step 4 Stir in the fresh spinach and cook until wilted.
Step 5 Pour in the broth and let it simmer briefly.
Step 6 Add the heavy cream and stir until the sauce is smooth and creamy.
Step 7 Season with salt, black pepper, Italian seasoning, and red pepper flakes if using.
Step 8 Stir in the grated Parmesan cheese until melted and the sauce thickens.
Step 9 Add the cooked pasta and toss until well coated.
Step 10 Serve warm with extra Parmesan on top if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce.
This dish is best enjoyed fresh but can be frozen for up to 1 month if needed.
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