One Pan Creamy Sun Dried Tomato Spinach Pasta (Printable)

Rich pasta with sun-dried tomatoes, spinach, and creamy sauce 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, 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 and warm through.
02 - Add minced garlic and sliced sun-dried tomatoes to the pan. Sauté for 2–3 minutes until fragrant and the garlic is lightly golden.
03 - Pour in uncooked pasta and vegetable broth. Stir well to combine and bring to a gentle boil, ensuring pasta is submerged.
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 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 begins to thicken.
06 - Add grated Parmesan, stirring constantly until melted and sauce is creamy. Season with salt and black pepper to taste.
07 - Remove from heat and let pasta rest for 2 minutes before serving, allowing sauce to reach optimal creaminess.

# Expert Tips:

01 -
  • Everything happens in one pan, meaning less cleanup and more flavor absorbed into every noodle
  • The sun-dried tomatoes create an instant depth that tastes like it simmered for hours
02 -
  • The sauce continues thickening as it rests, so do not be tempted to keep cooking until it looks done in the pan
  • If the liquid absorbs too quickly before the pasta is tender, add broth in small splashes, never water
03 -
  • Buy sun-dried tomatoes packed in oil rather than dry ones, the oil is crucial for building layers of flavor
  • Use a pan large enough that the pasta has room to move, or it will cook unevenly

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