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  • 1 ounce smoke-dried or sun-dried tomatoes
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 12 ounces fettucini, cooked and drained
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1/4 cup crumbled feta cheese
  • 3 cups chopped fresh spinach
  • 1/2 teaspoon salt


  1. Place tomatoes in a medium bowl, cover with very hot water, and let stand 15 minutes. Drain, then finely chop.
  2. Melt butter in a large skillet over medium heat. Add garlic; cook 1 minute.
  3. Pour in half-and-half; heat 1 minute. Add tomatoes, pasta, cheeses, spinach and salt to skillet; heat thoroughly, tossing well.
  4. Remove from heat. Season with salt.
Recipe by Bruce Weinstein and Mark Scarbrough.

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The recipe was originally published as Pasta with Sun-Dried Tomatoes on

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