One Pan Creamy Sun Dried Tomato Spinach Pasta (Printer-friendly)

Rich, creamy pasta with sun-dried tomatoes and fresh spinach, all cooked 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
10 - ¼ tsp red pepper flakes
11 - Salt and freshly ground black pepper to taste

# How to Prepare:

01 - Heat a large, deep skillet over medium heat. Add the reserved sun-dried tomato oil.
02 - Add minced garlic and sliced sun-dried tomatoes. Sauté for 2–3 minutes until fragrant.
03 - Pour in uncooked pasta and vegetable broth. Stir well and bring 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 liquid is absorbed.
05 - Stir in heavy cream, Italian herbs, red pepper flakes, and fresh spinach. Cook for 2–3 minutes until spinach wilts and sauce thickens.
06 - Add grated Parmesan, stirring until sauce is creamy. Season with salt and black pepper to taste.
07 - Remove from heat. Let pasta rest 2 minutes before serving for optimal creaminess.

# Expert Advice:

01 -
  • The sauce naturally clings to every noodle thanks to the pasta starch released during cooking
  • One pan means minimal cleanup and maximum flavor development
  • Sun dried tomatoes add an intense umami punch that feels indulgent but comes together effortlessly
02 -
  • The pasta continues absorbing liquid as it rests, so pull it when slightly more liquid remains than you'd expect
  • Stirring occasionally while the pasta simmers prevents it from sticking to the pan bottom
  • Reserving the oil from sun dried tomatoes is not optional, it's the secret ingredient
03 -
  • If the sauce becomes too thick before pasta is done, add splashes of broth one tablespoon at a time
  • Salt sparingly since both the sun dried tomatoes and Parmesan bring significant saltiness

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