Description
This One-Pan Sundried Tomato Pasta is a quick and delicious vegetarian dish that comes together in just 25 minutes. Creamy, savory, and packed with flavor, it’s the perfect weeknight dinner option.
Ingredients
Scale
Pasta:
- 8 oz pasta (penne or fusilli work well)
Sundried Tomato Sauce:
- 2 tablespoons olive oil (from sundried tomato jar if available)
- 1/3 cup chopped sundried tomatoes (in oil)
- 3 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional)
Additional Ingredients:
- 3 cups vegetable or chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (or half and half)
- 2 cups fresh spinach
- Salt and black pepper to taste
- Chopped fresh basil for garnish
Instructions
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add garlic, sundried tomatoes, and red pepper flakes. Sauté until fragrant.
- Cook Pasta: Add dry pasta and broth. Bring to a boil, then simmer for 10–12 minutes until pasta is tender.
- Finish Dish: Stir in Parmesan cheese, cream, and spinach. Cook for another 2–3 minutes until spinach wilts. Season with salt and pepper. Garnish with basil.
Notes
- Add grilled chicken, shrimp, or white beans for extra protein.
- For a dairy-free version, use plant-based cream and cheese.
- Leftovers keep well for 2–3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
