Description
A rich and creamy one-pot pasta featuring tangy sun-dried tomatoes, fresh spinach, and Parmesan cheese. This recipe is designed for maximum flavor with minimal cleanup.
Ingredients
Scale
- 12 oz penne or rigatoni pasta
- 1/2 cup sun-dried tomatoes packed in oil, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add minced garlic and chopped sun-dried tomatoes; sauté for 2 minutes until fragrant.
- Pour in chicken broth and heavy cream, stirring until combined and gently simmering.
- Add the dry pasta to the skillet, stirring to ensure noodles are submerged.
- Simmer on medium-low heat, stirring occasionally, for 10-12 minutes or until pasta is al dente and sauce has thickened.
- Stir in fresh baby spinach and cook for 1 minute until wilted.
- Remove from heat and stir in grated Parmesan cheese until melted and glossy.
- Season with salt and black pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired