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

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

# Ingredient List:

→ 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

# How to Make:

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 Tips:

01 -
  • Everything happens in one pan, meaning less cleanup and more flavor as the pasta absorbs all those seasoned liquids
  • The sauce naturally clings to each noodle without any complicated roux or reducing techniques
02 -
  • The pasta will continue absorbing liquid even after you remove it from heat, so take it off the stove when it looks slightly more liquid than you want the final dish to be
  • If the sauce gets too thick before the pasta is done, add broth one tablespoon at a time rather than dumping in a whole cup
03 -
  • Keep the pasta moving in the pan during the initial boil to prevent sticking
  • Taste a piece of pasta before finishing, it should have just a tiny bit of resistance in the center

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