Description
A creamy one-pot spinach tomato pasta combining tender penne, fresh spinach, sun-dried tomatoes, and a rich tomato cream sauce infused with garlic, basil, and Parmesan cheese. This easy stovetop recipe delivers a comforting, flavorful meal in under 45 minutes, perfect for weeknight dinners.
Ingredients
Units
Scale
Vegetables and Aromatics
- 1 medium onion (diced)
- 5 garlic cloves (minced)
- 1 cup sun-dried tomatoes (chopped, from a jar)
- 5 oz fresh spinach
- 1/4 cup fresh basil (thinly sliced)
Liquids and Dairy
- 1 tbsp sun-dried tomato oil (from the jar of tomatoes)
- 4 cups chicken stock
- 1 cup heavy cream (room temperature)
Dry and Seasonings
- 14 oz penne pasta
- 1/3 cup tomato paste
- 1/2 cup shredded Parmesan cheese (finely grated)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
Instructions
- Sauté the Vegetables: Heat a pot over medium-high heat and add 1 tablespoon of sun-dried tomato oil. Once the oil is warm, add the diced onion and cook until lightly browned. Then add the minced garlic and chopped sun-dried tomatoes, cooking for 2-3 minutes while stirring frequently to avoid burning the garlic. Stir in the tomato paste and cook for another 2 minutes to develop flavors.
- Build the Sauce: Gradually pour in the chicken stock to deglaze the pot and blend with the tomato paste, stirring well. Once combined, add the heavy cream and mix thoroughly. Season the sauce with black pepper, kosher salt, and red pepper flakes, ensuring the seasonings are evenly incorporated.
- Cook the Pasta: Add the penne pasta to the pot and stir to combine with the sauce. Reduce the heat to medium-low and cook uncovered for about 10 minutes, stirring frequently. Monitor the pasta’s texture aiming for it to be approximately 75% cooked.
- Add Vegetables and Complete Cooking: Add the fresh spinach and sliced basil to the pot, letting the spinach wilt. If the sauce thickens too much or the spinach absorbs too much liquid, add a splash of water or chicken stock to maintain a creamy consistency. Once the spinach has wilted, stir in the shredded Parmesan cheese until melted and evenly distributed.
- Finalize and Serve: Turn off the heat and mix everything thoroughly to combine into a creamy pasta dish. Serve immediately in bowls. Optionally, top with grilled chicken for extra protein and a heartier meal.
Notes
- Use finely grated Parmesan cheese for better melting and creamier texture.
- If you prefer a vegetarian version, substitute chicken stock with vegetable stock.
- Adjust the spiciness by varying the amount of red pepper flakes to taste.
- To add protein, grilled chicken or sautéed mushrooms are excellent additions.
- If the sauce becomes too thick during cooking, add a little more chicken stock or water to reach desired consistency.
- For easier cleanup, use a non-stick pot when sautéing and cooking the pasta.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 55 mg
