Description
This One-Pan Sundried Tomato Pasta is a creamy and flavorful dish that comes together quickly for a satisfying meal. Sun-dried tomatoes, garlic, and Parmesan cheese create a rich sauce that coats every bite of tender pasta. Perfect for a busy weeknight dinner or a cozy weekend meal.
Ingredients
Scale
Pasta:
- 12 oz pasta (penne or fettuccine work well)
Other Ingredients:
- 1 tablespoon olive oil
- 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 3 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach
- Salt and black pepper to taste
- Fresh basil (optional, for garnish)
Instructions
- Heat the Skillet: In a large deep skillet or sauté pan, heat the olive oil over medium heat.
- Sauté Aromatics: Add the sun-dried tomatoes and garlic, and sauté for 1–2 minutes until fragrant. Add red pepper flakes if using.
- Cook Pasta: Stir in the dry pasta and pour in the broth and cream. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Finish the Dish: Stir in the Parmesan cheese and spinach. Cook for another 1–2 minutes until the spinach is wilted and the sauce is creamy. Season with salt and pepper to taste. Garnish with fresh basil if desired and serve warm.
Notes
- Add cooked chicken, shrimp, or white beans for extra protein.
- You can use dairy-free cream and cheese alternatives to make this dish vegan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 35mg
