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

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

# What You 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 (optional)
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 (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.

# Insider Tips:

01 -
  • Everything happens in one pan, which means less cleanup and more time to actually enjoy your meal
  • The sauce clings to every piece of pasta because it thickens right there with the noodles as they cook
  • It comes together in 30 minutes but tastes like something that simmered all afternoon
02 -
  • The pasta will continue absorbing liquid even after you turn off the heat, so do not cook it until completely dry or you will end up with a gloppy mess instead of a silky sauce
  • If the sauce looks too thick before adding the cream, splash in a little more broth, but remember that the cream and Parmesan will thicken things considerably
  • Letting the pasta rest for those final 2 minutes is not optional, it is what transforms this from good to incredible
03 -
  • Reserve extra pasta water before the liquid fully absorbs, it is your insurance policy if the sauce becomes too thick
  • Add the spinach at the very last minute so it stays bright green instead of turning sad and brown

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