Creamy Sun Dried Tomato Spinach Pasta (Print Version)

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

# 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 and 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
11 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Heat a large, deep skillet or sauté pan over medium heat. Add the reserved sun-dried tomato oil and swirl to coat the bottom of the pan.
02 - Add the minced garlic and sliced sun-dried tomatoes to the hot oil. Sauté for 2–3 minutes, stirring frequently, until fragrant and the garlic is lightly golden.
03 - Pour in the uncooked pasta and vegetable broth. Stir well to combine and ensure pasta is submerged. Bring the mixture to a gentle boil over medium-high heat.
04 - Reduce heat to medium-low. Simmer uncovered for 10–12 minutes, stirring occasionally to prevent sticking, until pasta is nearly al dente and most of the liquid has been absorbed.
05 - Stir in heavy cream, Italian herbs, red pepper flakes, and fresh spinach. Cook for another 2–3 minutes, stirring occasionally, until spinach wilts and sauce begins to thicken.
06 - Sprinkle in grated Parmesan cheese, stirring continuously until fully melted and incorporated into a velvety sauce. Season generously with salt and black pepper to taste.
07 - Remove from heat and let the pasta rest for 2 minutes, allowing the sauce to reach optimal creaminess. Serve immediately while hot.

# Expert Tips:

01 -
  • The sauce clings to every curve of the pasta so you never get a naked noodle
  • Everything cooks in one pan which means maximum flavor and minimum cleanup
02 -
  • The pasta continues absorbing liquid even after you remove it from heat, so stop cooking while there is still a bit of sauce visible in the pan
  • If your sauce gets too thick before the pasta is done, add a splash more broth or water rather than more cream
03 -
  • Reserve extra pasta water before adding the cream if you prefer a looser sauce
  • Use freshly grated Parmesan instead of pre-grated for the smoothest melting

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