Description
Creamy One-Pot Sun-dried Tomato Pasta made with parmesan, spinach, garlic, and rich sun-dried tomatoes in a silky flavorful sauce.
Ingredients
Scale
- 12 ounces penne pasta
- 1/2 cup chopped sun-dried tomatoes
- 4 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh basil
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium heat.
- Add garlic and chopped sun-dried tomatoes and cook for 2 minutes until fragrant.
- Pour in vegetable broth, heavy cream, Italian seasoning, salt, and black pepper. Stir well.
- Add uncooked penne pasta and stir so the pasta is fully coated and submerged.
- Bring to a gentle simmer and cook for 12 to 14 minutes, stirring occasionally, until pasta is tender.
- Stir in spinach and parmesan cheese until spinach wilts and sauce becomes creamy.
- Finish with fresh basil and serve hot.
Notes
- Use freshly grated parmesan for the smoothest sauce.
- Add extra broth if the sauce thickens too much while cooking.
- Store leftovers in the refrigerator for up to 3 days.
- Add crushed red pepper flakes for extra heat if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 70mg
Keywords: one-pot pasta, sun-dried tomato pasta, creamy pasta, vegetarian pasta, easy pasta dinner