One Pan Creamy Sun Dried Tomato Spinach Pasta (Printable)

Rich, creamy pasta with sun-dried tomatoes and spinach, all cooked in one pan for easy cleanup.

# 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 - 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

# 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.

# Expert Hints:

01 -
  • The sauce develops this incredible depth because the pasta starches cook right into the liquid, creating restaurant style creaminess without any complicated techniques
  • Sun dried tomatoes pack such a concentrated punch of umami that even simple seasonings taste extraordinary
  • Everything happens in one pan in under 30 minutes, making it perfect for weeknights when you want comfort food without the effort
02 -
  • The pasta continues absorbing liquid even after you remove it from heat, so take it off the stove when it still looks slightly saucier than you want
  • Stirring occasionally while the pasta simmers is non negotiable because the starches will settle and stick to the bottom of the pan
  • Sun dried tomatoes vary in saltiness, so always taste before adding any extra salt to the finished dish
03 -
  • Use the deepest skillet you own because the pasta will bubble and simmer as it cooks, and you want to avoid any boil overs on your stove
  • If your sun dried tomatoes were packed in oil instead of drained, that oil is liquid gold, so do not discard it under any circumstances

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