Creamy Sun Dried Tomato Spinach Pasta (Printable Version)

Rich one-pan pasta with sun-dried tomatoes, spinach, and velvety cream sauce. Ready in 30 minutes.

# 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 - 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

# Directions:

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.

# Quick Tips:

01 -
  • The sauce clings to the pasta because it cooks right in the liquid, absorbing flavor as it goes
  • Everything happens in one pan, so you get maximum taste with minimum cleanup
  • Sun-dried tomatoes bring an intense umami punch that makes even simple weeknight dinners feel special
02 -
  • The pasta continues absorbing liquid after you remove it from heat, so take it off the stove while it still looks slightly too saucy
  • If the sauce gets too thick before the pasta is done, add broth in small splashes rather than all at once
  • Sun-dried tomato oil is liquid gold, so definitely use it instead of plain olive oil for extra flavor
03 -
  • Grate your Parmesan fresh from a block instead of using pre-grated cheese for better melting
  • Reserve a handful of spinach to stir in at the very end for brighter green color in the final dish

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