Creamy Sun-Dried Tomato and Spinach Penne
Al dente penne pasta tossed in a rich, creamy sauce with sun-dried tomatoes and fresh spinach for a comforting vegetarian dinner. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs penne pasta, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 1/2 cup sun-dried tomatoes, chopped
- 4 cups fresh spinach leaves
- 1 cup heavy cream
- 3/4 cup Parmesan cheese, grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 2 tbsp fresh basil leaves, chopped
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente; drain and reserve 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes; sauté for 2 minutes until fragrant.
- Step 3: Stir in 4 cups fresh spinach leaves and cook until wilted, about 2 minutes.
- Step 4: Pour in 1 cup heavy cream, 3/4 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp crushed red pepper flakes; cook over medium-low heat for 3-4 minutes until sauce thickens slightly.
- Step 5: Add cooked penne pasta to skillet along with 1/2 cup reserved pasta water; toss to coat the pasta evenly in the creamy sauce.
- Step 6: Remove from heat and stir in 2 tbsp chopped fresh basil leaves before serving.
Frequently asked questions
How long does Creamy Sun-Dried Tomato and Spinach Penne take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Sun-Dried Tomato and Spinach Penne?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Creamy Sun-Dried Tomato and Spinach Penne?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Sun-Dried Tomato and Spinach Penne for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Sun-Dried Tomato and Spinach Penne vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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