Dress up your next pasta dinner with this Sun Dried Tomato & Arugula Tagliatelle. Loaded with sun dried tomatoes, arugula and parmesan cheese and on the table in under 30 minutes.

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Friends, here’s a comforting and easy dish for January. If you are like me, and love pasta, make this! It comes together in under 30 minutes and the flavour just doesn’t disappoint at all. Why not serve it up with some Garlic Knots and the Honey Parmesan Chicken for a bigger meal. Enjoy!

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What’s This Pasta Dish Like

• Difficulty – This is a pretty easy pasta dish that comes together in under 30 minutes. So, it’s great for busy days.
• Taste – A great creamy texture with a punch of sun dried tomatoes.
• Servings – This pasta dish will easily serve 4 people.

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Ingredients

• Tagliatelle pasta – This is a wide ribbon pasta and can be purchased in most supermarkets. I used fresh pasta for this recipe, but you can dry pasta as well.
• Olive oil – Extra virgin olive oil gives the best flavour.
• Butter – Butter is added to the skillet with olive oil for flavour.
• Asparagus – I used fresh thick cut asparagus cut into small pieces for this dish. You can use thin asparagus as well. Just keep in mind, it won’t need to cook as long.
• Garlic – Fresh minced garlic.
• Heavy cream – This can also be called heavy whipping cream and is available is most supermarkets. It is essential in this recipe for making the delicious sauce.
• Vegetable broth – This is added to the cream to make the sauce.
• Sun dried tomatoes – I used sun dried tomatoes packed in oil. I prefer to sue these instead of the dried ones that you need to re hydrate.
• Parmesan cheese – I used fresh grated parmesan cheese to add to the pasta dish at the end.
• Fresh arugula – Fresh arugula (rocket) adds a nice peppery taste to the pasta dish.
• Fresh herbs – I used fresh chopped parsley.
• Seasonings – This recipes uses salt and black pepper.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Cook pasta – Cook tagliatelle according to package. Drain and set aside.
2. Sautee asparagus – In a large skillet set over medium heat, add the olive oil and butter. Stir until it sizzles, about 1 – 2 minutes. Add the asparagus and give a good stir. Cook for about 5 minutes and then add the garlic. Stir well and cook for a further 2 minutes.
3. Make sauce – Add the cooking cream and the vegetable broth. Stir well and bring to a simmer, about 1 minute. Add the sun dried tomatoes and stir well. Add the pasta and stir well into the sauce. Remove from heat.
4. Finish dish – Add the parmesan cheese, arugula, parsley, salt and pepper. Stir really well and serve hot. Garnish with additional parmesan cheese if desired.

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Recipe Notes

• Cooking asparagus – In this recipe, the asparagus is sauteed. I like the asparagus to have a bit of a bite so I cooked it for about 5 minutes. If you prefer your asparagus to be softer, cook it a little longer.
• Using dried sun dried tomatoes – If you are using dry sun dried tomatoes, you will need to re hydrate them before using them. Simply add them to water and soak them for about 30 minutes before using. Remove them from the water and pat them dry.

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Serving

• Salads – A fresh salad to go on the side of this would work really well. Why not take a look at the Mediterranean Tossed Salad or the Classic Caprice Salad.
• Breads – Of course you can serve with pasta! Garlic Knots are one of our family favourites and even the Rustic Loaf would be great.
• As part of a bigger main course – Yes, this pasta dish would also work as a side in smaller portions. I think it would work wonderful with the Stuffing Topped Roasted Turkey Tenderloin or even the Stove Top Lemon Chicken.

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Frequently Asked Questions

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More Sun Dried Tomato Recipes

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Thanks For Stopping By & Hope To See You Soon!