One-Pot Creamy Sun-Dried Tomato and Spinach Pasta
Tender pasta cooked in a flavorful creamy sauce with sun-dried tomatoes and fresh spinach all made in one pot for easy cleanup. This italian-inspired pasta (vegetarian) ready in about 25 minutes pairs olive oil, minced garlic cloves, chopped sun-dried tomatoes in oil 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
- 2 tbsp olive oil
- 4, minced garlic cloves
- 1/2 cup, chopped sun-dried tomatoes in oil
- 12 oz dried penne pasta
- 4 cups vegetable broth
- 1 cup heavy cream
- 4 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) crushed red pepper flakes
Instructions
- Step 1: In a large deep skillet or wide pot, heat 2 tbsp olive oil over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned. Stir in 1/2 cup chopped sun-dried tomatoes and cook for another minute.
- Step 2: Add 12 oz dried penne pasta, 4 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp crushed red pepper flakes (if using). Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, for 12-14 minutes until pasta is tender and most liquid is absorbed.
- Step 3: Stir in 1 cup heavy cream and 4 cups fresh baby spinach. Cook for 2-3 minutes until spinach wilts and sauce thickens slightly.
- Step 4: Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Creamy Sun-Dried Tomato and Spinach Pasta take to make?
Total time is about 25 minutes (5 min prep + 20 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 One-Pot Creamy Sun-Dried Tomato and Spinach Pasta?
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 olive oil from drying out.
Can I substitute ingredients in One-Pot Creamy Sun-Dried Tomato and Spinach Pasta?
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 One-Pot Creamy Sun-Dried Tomato and Spinach Pasta 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 One-Pot Creamy Sun-Dried Tomato and Spinach Pasta 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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