One Pan Creamy Sun Dried Tomato Spinach Pasta (Print View)

Rich, creamy pasta with sun-dried tomatoes and spinach in a velvety sauce, all cooked in one pan.

# Ingredient List:

→ 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 - 1/4 cup reserved oil from sun-dried tomatoes or olive oil

→ Cheese & Seasonings

08 - 1/2 cup grated Parmesan cheese
09 - 1/2 tsp dried Italian herbs (oregano, basil, thyme)
10 - 1/4 tsp red pepper flakes
11 - Salt and freshly ground black pepper, to taste

# How to Make:

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 Advice:

01 -
  • The sauce clings to every curve of the pasta because it thickens right in the pan
  • You get that restaurant quality creaminess without any fancy techniques
  • Sun dried tomatoes pack such an intense punch of umami that a little goes a long way
02 -
  • The pasta will continue absorbing liquid even after you turn off the heat. If the sauce looks too thick at the end, splash in a bit more broth.
  • Sun dried tomatoes vary in saltiness. Always taste your sauce before adding extra salt.
  • Don't skip the resting time. Those two minutes make the difference between a sauce that coats the pasta and one that sits at the bottom of the bowl.
03 -
  • Reserve every drop of that sun dried tomato oil. It's pure flavor that you paid for.
  • Don't be tempted to use milk instead of cream. The sauce won't thicken properly and you'll end up with disappointing results.

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