One Pan Creamy Sun Dried Tomato Spinach Pasta (Printable Version)

Rich, flavorful pasta with sun-dried tomatoes and fresh spinach in a velvety cream sauce.

# 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 (optional)
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 (if using), 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 clings to every curve of pasta like it was made for each other
  • One pan means maximum flavor with practically zero cleanup afterward
02 -
  • The pasta continues absorbing liquid even off heat, so err on the side of slightly looser sauce
  • Reserving that sun-dried tomato oil is not optional, it's the backbone of the entire flavor profile
03 -
  • Don't rinse your pasta before adding it, the surface starch helps thicken the sauce
  • Grate your own Parmesan instead of buying pre-grated, it melts so much better into cream

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