Creamy Sun Dried Tomato Spinach Pasta (Printable)

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

# What goes in:

→ 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, optional
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 if using, 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 Advice:

01 -
  • The sauce clings to every curve and hollow of the pasta, making each bite perfectly coated
  • Youll dirty exactly one pan, which means more time eating and less time scrubbing
  • The sun-dried tomatoes add such intense umami that people assume you spent hours simmering
02 -
  • The pasta continues absorbing liquid even after you turn off the heat, so if the sauce looks a bit thin when you add the cream, trust the process
  • I once skipped the resting step and the sauce was too thin, those two minutes genuinely transform the texture
03 -
  • If the sauce gets too thick before the pasta is done, add a splash more broth, you can always reduce it later
  • The garlic burns faster than you expect, watch it like a hawk once it hits the oil

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