One Pan Creamy Sun Dried Tomato Spinach Pasta (Print Version)
Rich, creamy pasta with sun-dried tomatoes and fresh spinach, all made in one pan for easy cleanup.
# What You'll Need:
→ Pasta & Vegetables
01 - 12 oz penne or fusilli pasta, uncooked
02 - 3.5 oz sun-dried tomatoes, drained if in oil, 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 Steps:
01 - Heat a large, deep skillet or sauté pan over medium heat. Add the reserved sun-dried tomato oil. Add the minced garlic and sliced sun-dried tomatoes. Sauté for 2–3 minutes until fragrant.
02 - Pour in the uncooked pasta and vegetable broth. Stir well, bringing to a gentle boil. 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.
03 - 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.
04 - Add grated Parmesan, stirring until the sauce is creamy. Season with salt and black pepper to taste. Remove from heat. Let the pasta rest 2 minutes before serving for optimal creaminess.
# Expert Tips:
01 -
- The starch from pasta creates an incredibly velvety sauce that clings to every bite
- One pan means less cleanup and more time to actually enjoy your meal
02 -
- The pasta continues absorbing liquid even after you remove it from heat
- Adding cold cream to a hot pan can cause separation, let it come to room temperature first
03 -
- Reserve extra pasta water in case the sauce becomes too thick
- Grate the Parmesan finely for the smoothest incorporation