One Pan Creamy Sun Dried Tomato Spinach Pasta (Printable Version)
Rich Italian-inspired pasta with sun-dried tomatoes, spinach and creamy sauce, all made in one pan.
# What You Need:
→ Pasta & Vegetables
01 - 12 oz penne or fusilli pasta, uncooked
02 - 3.5 oz sun-dried tomatoes, drained if in oil and sliced
03 - 4 oz fresh baby spinach
04 - 3 cloves garlic, minced
→ Liquids
05 - 3 cups vegetable broth
06 - 1 cup heavy cream
07 - ¼ cup reserved oil from sun-dried tomatoes or olive oil
→ Cheese & Seasonings
08 - ½ cup grated Parmesan cheese
09 - ½ tsp dried Italian herbs (oregano, basil, thyme)
10 - ¼ tsp red pepper flakes
11 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Heat a large, deep skillet or sauté pan over medium heat. Add the reserved sun-dried tomato oil.
02 - Add the minced garlic and sliced sun-dried tomatoes. Sauté for 2–3 minutes until fragrant.
03 - Pour in the uncooked pasta and vegetable broth. Stir well, bringing to a gentle boil.
04 - Reduce heat to medium-low. Simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is nearly al dente and most of the liquid is absorbed.
05 - Stir in heavy cream, Italian herbs, red pepper flakes, and fresh spinach. Cook for another 2–3 minutes until the spinach wilts and the sauce thickens.
06 - Add grated Parmesan, stirring until the sauce is creamy. Season with salt and black pepper to taste.
07 - Remove from heat. Let the pasta rest 2 minutes before serving for optimal creaminess.
# Expert Tips:
01 -
- The sauce develops this incredible richness without any rouis or complicated techniques
- You dirty exactly one pan which means more time eating and less time scrubbing dried pasta off your stovetop
02 -
- The pasta continues absorbing liquid as it rests so if the sauce looks too thick at the end add a splash more cream or broth
- Sun-dried tomato oil varies in intensity so taste your sauce before adding salt since those tomatoes are already quite salty
03 -
- Use a pan with high sides because the broth bubbles up more than you expect when it first starts boiling
- Grate your own Parmesan instead of buying pre grated because it melts into the sauce so much better