Creamy Sun-Dried Tomato Pasta

An easy low-carb side dish that's packed with flavor, this Creamy Sun-Dried Tomato Palmini Pasta is a recipe you'll want to make again and again. Tender Palmini angel hair is coated in a rich Parmesan cream sauce with savory sun-dried tomatoes, fresh basil, garlic, and a squeeze of bright lemon for the perfect balance of flavors. It comes together in just 20 minutes, making it an ideal side dish for busy weeknights, holidays, or whenever you want something comforting without the extra carbs.

As with every recipe in my kitchen, this one was developed with balance and simplicity in mind. Because Palmini is made from hearts of palm, it has a mild flavor and firmer texture than traditional pasta, so the sauce is carefully seasoned to complement it rather than overpower it. The combination of shallot, garlic, Parmesan, and sun-dried tomatoes creates a creamy, savory sauce, while fresh basil and lemon add just enough brightness to keep every bite from feeling too rich. Letting the Palmini gently warm in the sauce also helps it absorb more flavor for a better finished dish.

One of the best things about this recipe is that it's naturally gluten-free and low carb, making it a delicious alternative to traditional creamy pasta sides. Whether you're following a low-carb lifestyle, eating gluten-free, or simply looking for an easy vegetable-based swap, this recipe delivers all the comfort of a creamy pasta dish with a lighter twist. Serve it alongside grilled chicken, steak, salmon, shrimp, or your favorite Italian-inspired entrée for a restaurant-quality meal that's simple enough for any night of the week.

Recipe Notes

• Rinse the Palmini well. Rinsing the Palmini under cold water helps remove any briny flavor from the packaging. Be sure to drain it thoroughly before adding it to the sauce.

• Use freshly grated Parmesan. Freshly grated Parmesan melts much more smoothly than pre-shredded cheese, resulting in a creamier sauce without a grainy texture.

• Don't overcook the garlic. Garlic only needs about one minute to become fragrant. Cooking it too long can cause it to become bitter.

• Warm the Palmini in the sauce. Since Palmini doesn't absorb sauce the same way traditional pasta does, letting it simmer in the sauce for 4–5 minutes gives it time to soak up more flavor.

• Finish with fresh lemon juice. A squeeze of fresh lemon brightens the rich cream sauce and balances the savory flavors of the Parmesan and sun-dried tomatoes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a skillet over medium-low heat or in the microwave in 30-second intervals until warmed through. If the sauce has thickened, stir in a splash of chicken broth or heavy cream to loosen it.

Freezing

Freezing is not recommended. Cream-based sauces can separate after thawing, and Palmini may become softer in texture.

INGREDIENTS

1 (8 oz) pkg Palmini angel hair

2 Tbsp sun-dried tomato oil from jar of sun-dried tomatoes

1/4 cup shallot, finely chopped

1 Tbsp fresh garlic, minced

1 Tbsp tomato paste

1 tsp dried oregano

1/4 teaspoon red pepper flakes

3/4 cup heavy cream

1/4 cup chicken broth

1/4 cup sun-dried tomatoes in oil 

1/4 cup Parmesan cheese, grated, more for garnish

1/4 tsp salt, more to taste 

1/2 tsp black pepper, more to taste

1/4 cup fresh basil, chopped

1 tsp fresh lemon juice, more for garnish 

HOW TO MAKE

-Drain and rinse the Palmini according to package instructions. Set aside.

-Heat oil in a large skillet over medium heat.

-Add shallot, cooking for 2-3 minutes until soft and fragrant.

-Then add garlic, and cook for 1 minute, stirring so it doesn’t burn.

-Stir in tomato paste, oregano, and red pepper flakes. Cook for 1 minute.

-Stir in heavy cream, broth, sun-dried tomatoes, and Parmesan cheese. Let simmer for 5 minutes, until sauce thickens slightly. If too thick, add a splash of broth; if too thin, simmer a bit longer. 

-Stir in salt and pepper, then taste for adjustments.

-Add the Palmini to the skillet, and gently toss to coat in the sauce. Cook for 4-5 minutes until warmed through.

-Remove from heat, stir in basil and lemon juice then taste.

-Garnish with more lemon juice and more Parmesan.