One-Pot Creamy Pasta with Spinach and Sun-Dried Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick, creamy one-pot pasta dish loaded with spinach and sun-dried tomatoes. This Italian-inspired one-pot recipe (vegetarian), ready in about 25 minutes, pairs penne pasta, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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.

Prep: 5 min Cook: 20 min Serves 4 Italian cuisine 460 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large deep skillet or pot, heat 2 tbsp olive oil over medium heat until shimmering. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
  2. Step 2: Add 1/3 cup chopped sun-dried tomatoes and cook for 2 minutes, stirring to release their flavor.
  3. Step 3: Pour in 4 cups vegetable broth and 12 oz penne pasta, stirring to combine. Bring to a boil, then reduce to a simmer and cook uncovered for 12-14 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
  4. Step 4: Stir in 4 cups fresh baby spinach, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for 2-3 minutes until spinach wilts and sauce thickens to coat the pasta.
  5. Step 5: Remove from heat and let rest for 2 minutes before serving warm.

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