Sun-Dried Tomato and Spinach One Pot Penne

• 8 oz penne pasta
• 1 cup sun-dried tomatoes (not oil-packed)
• 2 cups fresh spinach
• 2 cups chicken or vegetable broth
• 1 cup water
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Steps

1. 1 In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
2. 2 Add penne, sun-dried tomatoes, oregano, red pepper flakes, salt, and pepper. Stir to coat pasta.
3. 3 Pour in broth and water, bring to a boil, then reduce heat to simmer.
4. 4 Cook, stirring occasionally, until pasta is al dente and liquid has reduced.
5. 5 Stir in spinach until wilted, then mix in Parmesan and heavy cream until creamy.
6. 6 Taste and adjust seasoning, garnish with fresh basil, and serve hot.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add cooked chicken or shrimp for a protein boost.
• Swap penne for your favorite pasta shape.

Substitutions

• Use olive oil-based sun-dried tomatoes, but drain excess oil before adding.
• Substitute heavy cream with half-and-half for a lighter version.

Pairings

• Chianti wine
• Sparkling water with lemon

Nutrition

Tips

• Keep an eye on the liquid level to ensure the pasta cooks properly.
• For extra flavor, toast the sun-dried tomatoes in the oven for 5 minutes before cooking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with a crisp green salad and garlic bread for a complete meal.

FAQ